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Ingredients
Scale
- 1 13.25 oz box yellow cake mix
- 1 15 oz can pears in juice, drained and chopped (reserve 2 tablespoons of the juice)
- 3 large eggs
- ½ cup vegetable oil
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup packed brown sugar
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons butter melted
- ¼ cup powdered sugar for dusting
Instructions
- Preheat the oven to 350°F and grease a Bundt pan.
- In a small bowl, mix together brown sugar, flour, cinnamon, and melted butter until crumbly. Set aside.
- In a large mixing bowl, combine the cake mix, eggs, vegetable oil, sour cream, vanilla extract, cinnamon, nutmeg, salt, and reserved pear juice, then mix until smooth.
- Gently fold in the chopped pears until evenly distributed in the batter.
- Pour half of the batter into the prepared Bundt pan, spreading it evenly.
- Sprinkle the streusel mixture on top of this batter layer.
- Spoon the remaining batter over the streusel, spreading gently to cover it completely.
- Bake the cake for 50–55 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the top generously with powdered sugar before serving.
Notes
Ensure the Bundt pan is well-greased for easy removal after baking.
The streusel can be adjusted by adding more or less cinnamon based on preference.
Allow the cake to cool completely for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg