Looking to try a fun bundt cake recipe? Made with a yogurt cake batter and freeze-dried pears, this moist pear bundt cake will make your mouth water! 

Ingredients

For the cake

1 cup unsalted butter, softened

2 cups granulated sugar

3 large eggs

1 tbsp lemon juice

Zest of 1 lemon

2 1/2 cups all-purpose flour, divided

1/2 tsp baking soda

1/2 tsp salt

8 ounces greek yogurt

5 to 7 bags Brothers All Natural Pear Fruit Crisps (to your taste preference)

Optional: Green food coloring. (NOTE: without the food coloring, the cake will not be green. The food coloring does not affect baking or the taste if you prefer to skip this ingredient).

For the glaze and topping:

1 1/2 cup powdered sugar

3 tbsp to 1/4 cup milk (adjust to your preference)

Additional freeze dried pears for topping (crushed or gently cut into shapes!)

Optional: Green food coloring

Directions

1. Preheat oven to 325 degrees F. Spray a 10 cup bundt pan with nonstick cooking spray.

2. In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.

3. In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. 

4. Add in pears with the remaining 1/4 cup of flour. Gently mix into the batter. OPTIONAL: Add in desired amount of food coloring.

5. Pour batter into bundt pan. Bake for 60 minutes or until toothpick entered in center comes out clear.

6. Allow to cool 20 minutes in pan, then turn out onto serving platter to fully cool.

7. To make the glaze, combine powdered sugar and milk. Adjust the amount of milk to get the consistency you desire. OPTIONAL: Add in desired amount of food coloring.

8. Once cake is fully cooled, drizzle glaze over top of the cake and top with more pear fruit crisps!