“From the AnnistonStar.com -- Modified recipe by Prudence Hilburn.”
1hr 25mins
1 12-cup Bundt

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Grease and lightly flour a Bundt pan.
  3. Toast chopped pecans (or walnuts) in a medium-hot iron skillet until nuts are fragrant. Be careful or they will burn. Set aside to cool.
  4. Cream together the butter, oil, sugar, brown sugar and cinnamon.
  5. Add eggs one at a time, beating well after each addition.
  6. In a large bowl, combine the flour, baking soda, and salt. Stir to mix.
  7. Add to creamed mixture alternately with the buttermilk, starting and ending with the flour mixture.
  8. Add reserved 3 tablespoons flour to pears and toasted nuts ~ stir to coat; then stir into cake batter.
  9. Spoon into prepared pan. Bake for 55-60 minutes, or until a toothpick comes out clean when inserted into center of cake.
  10. Allow to cool for 10 minutes in the pan. Invert onto a wire rack or cake plate. Allow cake to cool completely before slicing. Drizzle with caramel glaze, if desired.
  11. Caramel Glaze directions:
  12. Combine salt, butter, evaporated milk, and brown sugar in saucepan over medium heat.
  13. Bring to a boil and cook gently (not a hard rolling boil) for 5 minutes.
  14. Add vanilla; stir, and drizzle over cooled cake.

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