Caramel-Glazed Pear Cake

Submitted By: Glenda Sanders


  • 4 ripe Bartlett pears, peeled and diced (about 3 cups)
  • 1 tablespoon sugar
  • 3 large eggs
  • 2 cups sugar
  • 1 1/4 cups vegetable oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups pecans, coarsely chopped
  • 2 teaspoons vanilla extract
  • Caramel Glaze:
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup evaporated milk
  • Instructions

    Toss together pears and 1 tablespoon sugar; let stand five minutes.
    Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until
    blended. Combine flour, salt, and baking soda, and add to egg mixture, beating at low speed until blended. Fold in pears, chopped pecans, and vanilla. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean. Remove from pan.
    Make caramel glaze by stirring together brown sugar, butter, and evaporated milk in a small saucepan over medium heat. Bring to a boil and cook, stirring constantly, for 21/2 minutes or until sugar dissolves. Drizzle over warm cake.
    Yield: 12 servings.