Gertie's Amazing Moist Cranberry Pear Bundt Cake

Photo Credit :- Grandmother's Kitchen

Gertie’s moist cranberry pear bundt cake recipe screams the holidays with brilliant red jewels dotting the fluffy interior along with knobs of fresh pear. This cake recipe is the ideal place to use overripe pears because they will make the cake moister. Fresh cranberries are essential to this cake because they add a tartness that the dried versions don’t have.

Bundt cake recipes are perfect recipes for dinner guests because they are baked in an attractive ring-shaped pan with a flute in the middle. Bundt cake recipes almost always have a glaze, because they usually tear when unmolding, and the glaze helps mask the cracks. The softness of bundt cakes is one of the reasons for easy tearing, but also the shape of the mold the cakes are baked in. Whenever baking cakes, always grease the pan very well with butter or cooking spray. Doing this will help your cranberry pear bundt cake recipe come out of the pan with ease. Thanks to Gertie for sharing this bundt cake recipe with Grandmother's Kitchen. We are certain anyone that bakes this cranberry pear bundt cake is going to make it over and over again.


Print Recipe
Serves 16
This is a printable recipe.

Bundt Cake:
1/2 cup butter, room temperature
4 eggs
1 1/4 cups granulated sugar
1 1/2 teaspoons vanilla
1/4 cup buttermilk or milk
2 1/2 cups all purpose flour,
1 Tablespoon baking powder
1/4 teaspoon salt
3 cups coarsely chopped peeled pears (or you can substitute apples, but cut into small pieces)
1 cup fresh cranberries, coarsely chopped.

3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk


Bundt Cake:
Preheat oven to 350F.
Grease and flour the bundt pan.

Place the room temperature butter and eggs into a mixing bowl and beat with an electric mixer until well combined.
Slowly add the granulated sugar and beat in.
Add the vanilla and beat in.
Add the buttermilk or milk and beat in.

In a small bowl stir together the flour, baking powder and salt.

Gradually add in the flour mixture and mix in until just combined.
Fold in the pears and the cranberries.
Transfer the batter into the prepared pan and place into the preheated oven.
Bake for 50 minutes. Insert a toothpick to test if cake is ready.
Remove and place onto a wire cooling rack.
Allow the cake to cool fully before glazing.

NOTE: Cooking times will vary if you use a springform or bunt pan baking time will be 50 minutes.
Bake for 40-45 minutes in a 13x9x2-inch pan.

Mix the powdered sugar, vanilla and milk together with a whisk.
Add the milk 1 tablespoon at a time to get the desired consistency. You can always add extra milk and powdered sugar to make it just right.
Drizzle the glaze onto the cake.
Allow the glaze to set up before serving.

Nutrition Facts for: Gertie's Amazing Moist Cranberry Pear Bundt Cake From
Ingredients: Butter, eggs, granulated sugar, vanilla, buttermilk or milk, all purpose flour, baking powder, salt, pears, cranberries, powdered sugar.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 16 servings. * Per Serving: Calories 311,, Calories from Fat 65, Total Fat 7.2g 11%, Saturated Fat 4.1g 21%, Cholesterol 56mg 19%, Sodium 98mg 4%, Potassium 188mg 5%, Carbohydrates 59.1g 20%, Dietary Fiber 1.7g 7%, Sugars 41.4g, Protein 3.8g, Vitamin A 5%, Vitamin C 5%, Calcium 6%, Iron 7%

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