Quick Pear Cake Made with Boxed Cake Mix

This heavenly pear bundt cake from a cake mix is the perfect blend of convenience and homemade goodness.

Using a cake mix to make pear cake keeps the method simple while delivering tender cake studded with juicy pear pieces and finished with a silky caramel glaze.

Easy to prepare and utterly delicious.

close-up view of a slice of pear cake made from a mix, topped with caramel icing and served on a white plate

Pears can be underrated in baking compared with apples or peaches, but they bring a delicate sweetness and tender texture that pairs beautifully with warm spices. When ripe, they lend moisture and flavor that elevate a simple boxed cake mix into something special.

Plucked fresh from the tree or chosen at the market, ripe pears add an elegant, comforting touch to desserts. The ease of a cake mix plus fresh fruit makes this recipe approachable for busy cooks who still want a homemade result.

If you enjoy pear desserts, you’ll find this mix-based bundt cake both convenient and impressive. It’s soft, moist, and dotted throughout with bite-sized pear pieces, then finished with a brown-sugar caramel glaze that complements the fruit perfectly.

More tasty pear recipes you might like:

Best Ever Pear Bread
Homemade Fresh Pear Cobbler
Pear Muffins
Banana Pear Bread
Easy Cake Mix Pear Cobbler
Homemade Spiced Pear Butter
Banana Pear Cake
Pear Apple Butter
Homemade Pear Jam

side view of a pear bundt cake made with a cake mix, on a white serving platter. The bundt cake is drizzled with a brown sugar icing.

Tips for Using Fresh Pears

Choosing and preparing the right pears makes all the difference. Follow these simple tips to get the best texture and flavor in your cake:

Choose pears that yield slightly to gentle pressure near the stem but aren’t mushy—overripe fruit works well here, so this recipe is great for using up soft pears.
Ripe pears often have a sweet, fragrant aroma at the stem end; that scent is a good ripeness indicator.
Common baking varieties like Bartlett, Bosc, and Anjou each offer distinct textures and flavors; any of them will work nicely.
Prepare pears by peeling, coring, and dicing them into bite-sized pieces so they distribute evenly through the batter.

overhead view of a white plate with a fork and a slice of cake mix pear cake. The remaining bundt cake is in the background.

How to Make A Pear Cake Using A Cake Mix

This recipe keeps things straightforward without sacrificing flavor. The boxed cake mix provides the base while instant pudding and sour cream add richness and moisture. Fresh pear pieces fold in at the end so they stay tender and juicy.

Ingredients You’ll Need:

FOR THE CAKE:

Spice cake mix
Instant vanilla pudding mix
Water
Vegetable oil
Sour cream (or plain Greek yogurt as a substitute)
Eggs
Diced ripe pears (about 2 cups)

FOR THE ICING:

Unsalted butter
Brown sugar
Milk
Powdered sugar

overhead view of a whole cake mix pear bundt cake with icing, served on a white plate

How to Make It:

(Printable recipe card is typically included in full posts)

Make the batter. In a mixing bowl combine the cake mix, instant vanilla pudding mix, water, vegetable oil, sour cream, and eggs. Mix on low speed about 30 seconds to combine, scraping the bowl as needed. Then increase to medium-high and beat an additional 2 minutes until smooth and aerated.

two photos; one shows cake ingredients in a mixing bowl, the other shows them mixed together to form a batter.

Add the pears. Turn off the mixer and fold the diced pears into the batter by hand or briefly on the lowest mixer speed, just until evenly distributed.

two photos; one shows diced fresh pears on top of the batter, the other shows them stirred into the batter.

Bake the cake. Pour the batter into a well-greased 12-cup bundt pan. Bake in a preheated 350°F oven for 45–48 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then loosen the edges with a knife if needed and invert onto a serving plate to finish cooling.

two photos; one shows pear cake batter in a bundt pan, the other shows the freshly baked pear cake still in the pan.

Make the caramel icing. In a small saucepan, combine unsalted butter and brown sugar over medium heat. Stir constantly as the sugar dissolves and the mixture comes to a low boil.

two photos; one shows butter and brown sugar in a small saucepan, the other shows the mixture boiling.

Remove from heat and stir in 2 tablespoons of milk. The sauce should resemble a thin caramel. Transfer to a mixing bowl with the powdered sugar and whisk or beat on low speed until smooth and lump-free. Add 1–2 more tablespoons of milk if needed to reach a drizzleable consistency.

two photos; one shows milk being added to the caramel mixture, the other shows the milk stirred in.

Finish and serve. Drizzle the caramel icing over the cooled cake and let it set briefly. Slice and serve—this cake is lovely warm or at room temperature and pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

two photos; one shows caramel mixture and powdered sugar beaten together in a glass mixing bowl; the other shows milk added to the mixture to thin it out to a pourable consistency.

Notes and adaptations:

The caramel icing is optional but adds sweetness and depth. If you prefer, dust the cake lightly with powdered sugar instead.
Sour cream can be swapped for plain Greek yogurt in equal measure for a similar texture.
To boost warm spice notes, stir in 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg to the cake mix before combining the wet ingredients.

close-up view of the brown sugar caramel icing drizzled over the pear cake.

Recommended Equipment:

Stand mixer or a sturdy hand mixer
12-cup bundt pan
Small saucepan

side view close-up of a slice of iced pear cake from a mix, served on a white plate, with the remaining bundt cake in the background.

Be sure to save this recipe to your desserts board on Pinterest!