Pear Bundt Cake

Looking to try a fun bundt cake recipe? Made with a yogurt cake batter and freeze-dried pears, this moist pear bundt cake will make your mouth water!

Cake - 1 cup unsalted butter, softened
Cake - 2 cups granulated sugar
Cake - 3 large eggs
Cake - 1 tbsp lemon juice
Cake - Zest of 1 lemon
Cake - 2 1/2 cups all-purpose flour, divided
Cake - 1/2 tsp baking soda
Cake - 1/2 tsp salt
Cake - 8 ounces greek yogurt
Cake - 5 to 7 bags Brothers All Natural Pear Fruit Crisps (to your taste preference)
Cake - Optional: Green food coloring. (NOTE: without the food coloring, the cake will not be green. The food coloring does not affect baking or the taste if you prefer to skip this ingredient).
Glaze and Topping - 1 1/2 cup powdered sugar
Glaze and Topping - 3 tbsp to 1/4 cup milk (adjust to your preference)
Glaze and Topping - Additional freeze dried pears for topping (crushed or gently cut into shapes!)
Glaze and Topping - Optional: Green food coloring

1
Preheat oven to 325 degrees F. Spray a 10 cup bundt pan with nonstick cooking spray.
2
In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
3
In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
4
Add in pears with the remaining 1/4 cup of flour. Gently mix into the batter. OPTIONAL: Add in desired amount of food coloring.
5
Pour batter into bundt pan. Bake for 60 minutes or until toothpick entered in center comes out clear.
6
Allow to cool 20 minutes in pan, then turn out onto serving platter to fully cool.
7
To make the glaze, combine powdered sugar and milk. Adjust the amount of milk to get the consistency you desire. OPTIONAL: Add in desired amount of food coloring.
8
Once cake is fully cooled, drizzle glaze over top of the cake and top with more pear fruit crisps!

RECIPES