Pumpkin Pear Bundt Cake

5.0 from 20 votes

Incredibly moist pumpkin and pear bundt cake, an easy recipe that everyone will love! Pumpkin bundt cake is the perfect fall dessert recipe. This delicious cake is made with pumpkin puree and pear pieces, and is perfect for Thanksgiving. The cake is moist and fluffy, and the pears add a lovely sweetness to the cake.

Fall is synonymous with everything pumpkin! More pumpkin dessert recipes not to miss include moist mini bundt pumpkin cakes, pumpkin pancakes, one bowl pumpkin choc chip bread, or creamy pumpkin flan!

This week we are talking desserts for Thanksgiving dinner.

Showstopper desserts you can prepare couple of days in advance and just decorate them on the day and serve.

Quick and really easy recipes, without having to compromise on the quality…sorry, no pre packed cake mixture boxes…everything from scratch. Well, pretty much everything, as I used caned pumpkin puree.

Did I also mention stunning? Just take a look at this incredibly moist pumpkin and pear bundt cake with cream cheese frosting and melted chocolate. No way you can resist it!

Ingredients

• 1 1⁄2 cups all purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1⁄2 tsp nutmeg

• 1⁄2 tsp allspice

• 2 large eggs

• 1 cup pumpkin puree

• 1 cup sugar

• 1⁄2 cup buttermilk

• 1⁄2 cup vegetable oil

• 1 1⁄2 cups Anjou pears, diced

Cream Cheese Frosting

• 8 tbsp (1 bar 4oz/113g) unsalted butter at room temperature

• 3⁄4 cup powdered sugar

• 1⁄2 cup cream cheese, softened

• 1 oz milk chocolate, melted

How to Make Pumpkin Pear Bundt Cake

1. Begin by lightly greasing a spacious bundt cake pan and preheating the oven to 350F/180C.

2. In a large mixing bowl, combine all the dry ingredients—flour, baking soda, baking powder, nutmeg, and allspice. In a separate medium-sized bowl, whisk together the eggs, pumpkin puree, sugar, buttermilk, and oil.

3. Pour the wet mixture over the dry ingredients, stirring until thoroughly combined. Gently fold in diced pears.

4. Transfer the cake mixture into the prepared bundt pan and bake for approximately 40 minutes or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, then invert it when it’s cooler.

5. For the frosting, beat together butter and powdered sugar until light and fluffy in a heat-resistant bowl. Add cream cheese and continue beating until fully incorporated.

6. Place a large saucepan filled with water on the stovetop and bringing it to a boil. Position the cream cheese frosting bowl over the saucepan and whisk for a few minutes until the frosting achieves a pourable consistency.

7. Pour the warm cream cheese frosting over the bundt cake, drizzle with melted chocolate, and serve!

I have decided to serve desserts highlighting pear this year. So many beautiful varieties of pears this time of the year and so often an overlooked fruit. Prepare yourself for another special pear treat recipe coming this week!

You can make this pumpkin and pear bundt cake a couple of days before Thanksgiving Day. Just turn it upside down, wrap it in plastic foil bottom and sides, and close the wrap so the plastic is not touching the top of the cake.

You can just leave it on the counter at room temperature. It should keep it really fresh for at least 2 days. On Thanksgiving Day, just make the cheese creme frosting, decorate and devour 🙂

If you have some time on your hands you can easily make this pumpkin and pear bundt cake on the day. It takes just 45 minutes, prep included!