Categories: Cakes - Frosting - Icing

Ingredients

• 4 ripe pears, peeled and diced (about 3 cups)
• 2 cups PLUS 1 Tbsp. granulated sugar, divided
• 3 eggs
• 1 1/4 cups vegetable oil
• 3 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 1/2 cups pecans, coarsely chopped
• 2 tsp. vanilla extract
• Caramel Glaze:
• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup evaporated milk

Directions

1. Heat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.

2. Toss together pears and 1 Tbsp. sugar. Let stand 5 minutes.

3. Beat eggs, remaining 2 cups sugar and oil at medium speed with an electric mixer until blended.

4. Combine flour, salt and baking soda and add to egg mixture, beating at low speed until blended. Fold in pears, chopped pecans and vanilla extract. Pour batter into prepared pan.

5. Bake at 350 degrees for 1 hour or until a wooden pick comes out clean. Remove from pan and drizzle Caramel Glaze over warm cake.

6. Caramel Glaze:

7. Stir together brown sugar, butter and evaporated milk in a small saucepan over medium heat. Bring to a boil and cook, stirring constantly 2 1/2 minutes or until sugar dissolves.

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