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Apple-Pear Bundt Cake

Categories: Cakes, Halloween Favorites

Submitted by: April Osborn


  • 1/2 c. butter melted
  • 1 tsp. vanilla extract
  • 1 1/2 c. chopped pecans
  • 2 lg. eggs
  • 2 c. all-purpose flour
  • 2 c. granulated sugar
  • 1 tsp. ground nutmeg
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1 tsp. Clabber Girl Baking Soda
  • 1 tsp. salt
  • 3 med. apples peeled and cut into 1/4-inch wedges
  • 3 med. pears peeled and cut into 1/4-inch wedges
  • Browned Butter Frosting
    • 1/4 c. milk
    • 1 tsp. vanilla extract
    • 1 c. unsalted butter
    • 16 oz. powdered sugar


Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Stir together butter and next 3 ingredients in a large bowl until blended.

Combine flour and next 6 ingredients; add to butter mixture, stirring until blended. Stir in apples, pears and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a heavily greased Bundt pan.  

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.

For the frosting: Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.

Add a small amount of orange food coloring to achieve desired color.

Spread frosting over cake once it has completely cooled.

Recipe by April Osborn.