Buttery Pear Bundt Cake with Cinnamon Streusel Swirl
This Pear Bundt Cake will have your mouth watering as soon as you start baking! Those tender pears and a dollop of sour cream keep the cake incredibly moist, while a hidden ripple of cinnamon streusel gives every slice a buttery, sugary crunch!
Servings: 12 Servings
Ingredients
Cake:
- 1 13.25 oz box yellow cake mix
- 1 15 oz can pears in juice, drained and chopped (reserve 2 tablespoons of the juice)
- 3 large eggs
- ½ cup vegetable oil
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Cinnamon Streusel Swirl:
- ½ cup packed brown sugar
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons butter melted
Topping:
- ¼ cup powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Grease and flour a Bundt pan well.
- In a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter until crumbly. Set aside.
- Add cake mix, eggs, vegetable oil, sour cream, vanilla, cinnamon, nutmeg, salt, and the reserved pear juice to a large mixing bowl.
- Mix until smooth and fully combined.
- Gently fold in the chopped pears until evenly distributed.
- Pour half of the batter into the prepared Bundt pan and spread evenly.
- Sprinkle the streusel mixture evenly over the batter layer.
- Carefully spoon the remaining batter over the streusel and spread gently to cover.
- Bake for 50–55 minutes or until a toothpick inserted into the cake comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack and cool completely.
- Once cooled, dust the top generously with powdered sugar before serving.