Tuesday, November 15, 2011

chocolate pear bundts ~ frangelico caramel icing


i wasn't quite sure how this recipe was going to turn out

the idea sounded great - chocolate, pears baked into min bundt cakes topped with hazelnuts

these cuties turned out better than i expected - it was love at first bite


pears, cinnamon and vanilla are the super stars of this recipe

this is another recipe that will make your home smell so very good


pears start appearing in early autumn and are in abundance throughout the fall 


the bundts are adorned with a frangelico spiked caramel icing
the finale includes topping these beauties with hazelnuts which pair well with pears and chocolate

chocolate pear bundts would make an impressive addition to any thanksgiving dessert table -
showcasing the simplicity of fall flavors


Chocolate Pear Bundts ~ Frangelico Caramel Icing
makes 4 mini bundts or (1) 8 inch cake round

you will need:

for the cake

  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/3 cup baking cocoa
  • 1/2 cup packed brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup canola oil
  • 1/2 cup apple sauce
  • 1/3 cup cold water
  • 1tsp pure vanilla
  • 1 medium pear - medium dice

for the icing
  • 1 1/2 tbsp butter
  • 1 1/2 tbsp packed brown sugar
  • 1 1/2 cups sifted powder sugar
  • splash of milk
  • 1 tbsp frangelico
  • 4 tsp chopped hazelnuts

for the cake
  • pre-heat oven to 350*; grease the bundt pans or 8-inch round cake pan
  • combine all ingredients through vanilla and mix until smooth
  • fold in pears
  • evenly divide batter amongst mini bundt pans or pour batter into round cake pan
  • bake for 20-23 minutes or until a cake tester (tested in the center) comes out with a few moist crumbs
  • cool cakes completely prior to frosting
for the icing
  • in a small sauce pan over medium heat combine butter, brown sugar & frangelico
  • cook over medium heat until sugar has completely dissolved
  • remove from heat and add a splash of milk (about 1 - 2 tbsp)
  • in 1/2 cup increments stir in powdered sugar until desired consistency is reached
  • frost cake(s) immediately
  • top with hazelnuts
Print this Recipe


  1. I've always loved pear and chocolate together! now, in a mini bundt, no discussion needed.

  2. Such cute little bundts! I have to say, I've never paired chocolate and pears... however, it sounds like it would be really good! They look delicious with the glaze just dripping over the edges.

  3. Just saw these on Pinterest. Dear lord. They look amazing!!!!!! :) So many yummy things!!!!! I have to make these. YUM YUM YUM!

    1. Thanks Court! These are so good, I made them so many times last year and plan to defintely make this this year too :)

      If you do make them I'd love to hear what you thought of them!


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