Ingredients for Light Pear Cake
- White Cake Mix
- Pear
- 4 large eggs
- Egg White
- ½ cup currant jelly
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How to Make Light Pear Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 3 cups peeled and diced ripe pears.
- Pour batter into the prepared bundt pan and bake for 30-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, melt ½ cup currant jelly in a microwave-safe bowl in 15-second intervals, stirring until smooth.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, brush the warm currant jelly glaze over the cake.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
138g
Fat
4g
Carbs
16g
