STREAMING NOW: Jamie's Super Food

Ginger Pear Cake

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I don't usually like cakes that start with a cake mix, but this one is wonderfully tasty and moist! I use light sour cream and have also substituted non-fat vanilla yogurt for the sour cream.”
1hr 25mins

Ingredients Nutrition

  • Topping
  • 1 (15 ounce) can pear halves in natural juice, reserve juice
  • 14 cup firmly packed brown sugar
  • 1 tablespoon butter, softened
  • Cake
  • 1 (18 1/4 ounce) yellow cake mix or 1 (18 1/4 ounce) French vanilla cake mix
  • 1 cup sour cream
  • 13 cup reserved pear juice
  • 13 cup butter, softened
  • 3 eggs
  • 13 cup chopped candied ginger
  • Glaze
  • 1 tablespoon butter, softened
  • 1 cup confectioners' sugar
  • remaining pear juice


  1. Heat oven to 325°F Grease and sugar a 10 cup bundt pan.
  2. Cut pear halves in half. Decoratively place each pear piece, rounded side down, in pan flutes.
  3. In small bowl, stir together the brown sugar and 1 tablespoon of softened butter until crumbly. Sprinkle brown sugar and butter mixture over the pears.
  4. In a large mixing bowl, combine all cake ingredients; mix on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
  5. Spoon cake mixture into prepared pan until 3/4 full.
  6. Bake for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean.
  7. Cool for 10 minutes exactly, then remove from pan and cool completely on a rack.
  8. While the cake is cooling mix the glaze.
  9. Once the cake is completely cool move it to a platter and add the glaze.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a