Pear and Chocolate Bundt Cake

  • Preparation 40 MIN
    Cooking 1 H 20 MIN
    Cooling 4 H
  • Servings 10






  1. With the rack in the middle position, preheat the oven to 180°C (350°F). Generously butter a 2.5-litre (10-cup) Bundt cake pan or other tube pan.
  2. In a bowl, combine the pears, rum and vanilla. Let macerate for about 10 minutes.
  3. In a second bowl, combine the flour, baking powder and salt. Set aside.
  4. In another bowl, cream the butter and sugar using an electric mixer. Add the eggs one at a time, beating until smooth.
  5. With the mixer on low speed, add the dry ingredients, alternating with the sour cream. Using a spatula, gently fold in the pear and chocolate mixture. Scrape the batter into the pan. Bake until a toothpick inserted in the centre comes out clean, about 1 hour, 20 minutes. Let cool. Unmould and cool completely on a cake rack. Set aside on a cookie sheet.


  1. In a bowl, whisk all the ingredients until smooth. Pour the icing over the cake and let it drip in streaks down the sides.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 625  
Total Fat 22 g  
Saturated Fat 13 g  
Sodium (salt) 235 mg  
Carbohydrates 102 g  
Fibre 2 g  
Protein 7 g