Pumpkin Pear Bundt Cake with Sugared Cranberries

Rather than a traditional pumpkin pie, why not experiment with a Pumpkin Pear Bundt cake for Thanksgiving dessert? 

If that sounds too intimidating, your family may never forgive you for changing things up, but bake this unique bundt cake for the day after Thanksgiving breakfast or for a weekend celebration before the big holiday. Whatever you decide to do - bake it, and bake it NOW! The amazing amalgamation of pumpkin spread, pear spread, pumpkin spices, and sliced pears, topped with sugared cranberries, will leave your palate cheering 🥳🎉🎊! 

Pumpkin Pear Bundt Cake with Sugared Cranberries 

1 pkg. Pumpkin Bread Mix 

1 pkg. Pumpkin Pancake Mix

½ jar Bonne Maman Pumpkin Spread 

1 jar Pear Spread 

3 large eggs, room temperature 

½ cup butter, melted 

12 oz. can pear slices (in juices powdered sugar for dusting 

1 cup fresh cranberries 

½ cup maple syrup 

1 cup powdered sugar, to sugar the maple-coated cranberries 

Preheat the oven to 375°F. 

Prepare a bundt cake pan by spraying it with Baker’s Joy.

Sift together the two pumpkin mixes. 

Stir in the Pumpkin Spread and Pear Spread, and beat in the eggs and melted butter until well combined and smooth. 

Finally, stir in the sliced pears and the canned juices.

Transfer the mix to the prepared bundt cake pan, filling 2/3 of the way.

*Reserve leftover batter for Pumpkin Pear Chocolate Chip Muffins – see recipe below.

Bake for about 45 minutes, until a toothpick inserted comes out clean. 

Cool for 30 minutes before inverting onto a serving dish. Cool for an additional 3-4 hours. 

Dust with powdered sugar.

Meanwhile, marinate the cranberries in maple syrup. 

Drain and transfer to a parchment-lined baking dish, placing it in the oven (off) to dry out overnight. 

Next, toss the sticky cranberries with the powdered sugar (shake in a plastic bag) and decorate the powdered cake for a finished product.

Slice and enjoy! (We devoured our cake at a pre-holiday “Friendsgiving,” paired with a Yalumba Viognier-Shiraz wine and a Viognier-Chenin Blanc blend. It was fantastic!) 

*Pumpkin Pear Chocolate Chip Muffins 

Use the leftover batter from the Pumpkin Pear Bundt Cake and stir in chocolate chips. Fill a muffin paper-lined muffin tin with 2/3 of each muffin cup. Bake for about 25-25 minutes, until a toothpick inserted comes out clean. Cool and enjoy anytime and any place!