Pumpkin Pear Bundt Cake with Brown Butter Icing
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!
Servings Prep Time
16slices 20 minutes
Cook Time Passive Time
70minutes 40minutes
Servings Prep Time
16slices 20 minutes
Cook Time Passive Time
70minutes 40minutes
  • 2 1/4 cups all-purpose flour
  • 1/4cup corn starch
  • 1tsp baking soda
  • 2tsp baking powder
  • 1/2tsp salt
  • 2tsp cinnamon
  • 1/2tsp ground ginger
  • 1/4tsp ground cloves
  • 1/4tsp ground nutmeg
  • 1/4tsp dry mustard
  • 1/4tsp ground white pepper
  • 1stick unsalted butter
  • 1 1/2cups light brown sugarpacked
  • 1cup plain Greek yogurt
  • 4large eggs
  • 1tsp vanilla extract
  • 115 oz can pumpkin puree
  • 3cups diced pear
Brown Butter Icing
  • 4Tbsp unsalted butter
  • 1cup powder sugar
  • Pinch table salt
  • 1/2tsp fresh lemon juice
  • 1/4tsp vanilla extract
  • 3tsp milk
  1. Preheat oven to 350 degrees F. Grease a bundt pan with nonstick spray or cooking oil. Dust with flour and set aside.
  2. 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.
  3. 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.
  4. Stir the dry ingredients into the wet ingredients just until moist. Fold in the diced pears. Pour batter into prepared bundt pan.
  5. 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.
  6. 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.
  7. 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.
  8. Drizzle the icing over the cooled cake. Slice and serve.
Recipe Notes
Nutrition Facts
Pumpkin Pear Bundt Cake with Brown Butter Icing
Amount Per Serving
Calories 300 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 280mg 12%
Potassium 54mg 2%
Total Carbohydrates 47g 16%
Dietary Fiber 2g 8%
Sugars 30g
Protein 5g 10%
Vitamin A 70%
Vitamin C 4%
Calcium 3%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.