Pumpkin Pear Bundt Cake is a take on one of Ann’s favorite fall desserts, but takes considerably less time than the original multi-layered cake. While all of the spices look like a lot, it is well worth the flavor combination, trust me!
Preheat oven to 350 degrees F. Grease a bundt pan with nonstick spray or cooking oil. Dust with flour and set aside.
In medium size bowl, sift together the flour, corn starch, baking soda, baking powder, salt, cinnamon, ginger, cloves, nutmeg, dry mustard and white pepper. Set aside.
In a mixer, cream the butter on medium speed for several minutes until light and fluffy. Add the brown sugar and Greek yogurt and continue to cream together until well combined. With the mixer still running, add the eggs one at a time. Add the vanilla and pumpkin and continue to mix until well combined.
Stir the dry ingredients into the wet ingredients just until moist. Fold in the diced pears. Pour batter into prepared bundt pan.
Bake in the oven for 55 to 60 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cake cool in pan on a rack for about 30 minutes. Invert pan on a platter and remove the cake from the pan and allow to cool completely before icing.
To make the icing, melt the butter in a small saucepan over medium heat. Cook until the butter solids begin to turn brown, about 10 minutes. Swirl the pan often to prevent the butter from burning.
Meanwhile, sift the powdered sugar and salt into a small bowl. Stir in the lemon juice and vanilla extract. Strain the browned butter into the bowl. Add the milk and stir well to combine. For a thinner icing, add a little more milk.
Drizzle the icing over the cooled cake. Slice and serve.
Pumpkin Pear Bundt Cake with Brown Butter Icing
Amount Per Serving
Calories 300Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 7g35%
Trans Fat 0g
Total Carbohydrates 47g16%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.