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Spiced Pear Sour Cream Bundt Cake

This is the BEST Easter dessert- perfectly sweet, spiced, and balanced. You will love the combination of the pears and the spices!
Prep Time15 minutes
Cook Time55 minutes
Servings - 16 slices


  • ½ cup brown sugar
  • ½ cup water
  • 4 pears peeled, cored and cut into bite size pieces
  • ¼ cup butter
  • ¼ cup applesauce
  • 1 ½ cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups cake flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 cup sour cream
  • Powdered sugar for dusting


  • Preheat oven to 350 F. Grease and flour a Bundt pan.
  • In a small saucepan, add the brown sugar and water and bring to a boil.
  • Once boiling, add the cut pear pieces and return to a boil.
  • Reduce heat to medium and let bubble for 8-10 minutes.
  • Strain off the excess water and then mash the pears with a potato masher or fork.
  • Let cool while you prepare the batter.
  • In a stand mixer or large mixing bowl, beat together the butter, applesauce, sugar and vanilla.  Beat in the eggs, one at a time, scraping the side of the bowl each time.
  • In another mixing bowl, sift together the cake flour, baking powder, baking soda, salt, cinnamon and ginger.  Add it to the wet ingredients and beat until the batter forms.
  • Beat the sour cream into the batter on low, and then fold in the cooked (and cooled) pears.
  • Pour into the greased and floured Bundt pan and bake in the preheated oven for 45-50 minutes, or until a knife comes out clean when inserted in the middle of the cake.
  • Let cool for about 10 minutes before flipping onto the serving plate or cake plate.
  • Dust the top with powdered sugar and serve.