Mini Pear Apple Spice Bundt Cakes


  •  Oil for brushing pan
  • 1   medium pear
  • ¼ cup (50 mL) walnuts
  • 1 tbsp (15 mL) brown sugar
  • ¼ tsp (1 mL) cinnamon
  • ½   pkg (15.25 oz or 515 g) spice cake mix (1 ⅔ cup/400 mL)
  • 2 tbsp (30 mL) apple butter
  • ½ cup (125 mL) water
  • 2   eggs


  1. Preheat the oven to 350°F (180°C). Brush the Mini Fluted Cake Pan with oil using the Chef’s Silicone Basting Brush.

  2. Finely chop the pear and walnuts with the Food Chopper. In a small bowl, toss the chopped pear and walnuts with brown sugar and cinnamon. Divide them evenly into the wells of the pan.

  3. In a large bowl, whisk the cake mix, apple butter, water, and eggs until blended. Use a Large Scoop to divide the batter evenly into the wells of the prepared pan. Lightly tap the pan on the counter to even out the batter.

  4. Bake for 20–25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean.

  5. Let the cakes cool in the pan for 5 minutes before releasing. Gently release the cakes with the releasing tool. Carefully invert the pan onto a cooling rack.


  • 6  servings

Nutrients per serving:

U.S. Nutrients per Serving: Calories 220, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 45 mg, Sodium 250 mg, Carbohydrate 38 g, Fiber 1 g, Sugars 7 g, Protein 4 g

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