Apricot-Filled Pear Cake
A moist and flavorful pear cake filled with apricot jam, blending fruity sweetness with tender cake layers. The combination of canned pears and apricot jam makes it a delightful dessert suitable for family gatherings or special occasions, offering a balance of fruitiness and tender crumb in every bite.
Ingredients
Instructions
- Drain the canned pears and save 1/2 cup of pear juice.
- Blend the drained pears in a blender until smooth.
- In a large bowl, combine the cake mix, pureed pears, 1/2 cup pear juice, and eggs. Mix at slow speed until smooth and moistened.
- Beat the mixture on high for 2 minutes.
- Pour the batter into a lightly greased and floured 13 x 9-inch pan.
- Grease a piece of wax paper and fit it into the bottom of a 9 x 13-inch pan.
- Bake at 350°F (175°C) for 25 to 30 minutes.
- Cool the cake in the pan for 10 minutes, then remove from the pan and cool completely.
- Slice the cake in half horizontally, spread apricot jam over the cut surface.
- Replace the top cake layer.
- Spread with your chosen topping.
- Chill the cake well before serving.
Tips & Substitutions
For a more flavorful cake, consider adding a teaspoon of vanilla extract or almond extract to the batter. If you want to reduce the sweetness, you can use unsweetened applesauce instead of the pureed pears. To enhance the texture, fold in some chopped nuts or shredded coconut. You could also experiment with different fruit preserves, such as raspberry or apricot, for a unique twist.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of French Ice Coffee for a delightful afternoon treat. For a festive presentation, garnish with fresh fruit or a sprinkle of powdered sugar for an elegant touch.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. If you wish to freeze it, wrap it tightly in plastic wrap and then in aluminum foil, where it can last for up to 3 months. To reheat, place slices in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot-Filled Pear Cake contains roughly 184 calories, with 2g protein, 37g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pears instead of canned?
Yes, you can use fresh pears! Simply peel, core, and chop about 2 cups of fresh pears, then cook them briefly in a saucepan with a little water until soft. Blend them until smooth, and use in place of the canned pears for a fresher flavor.
What can I use instead of apricot jam?
If you don't have apricot jam, you can substitute it with any other fruit jam or preserve, such as peach, raspberry, or even a tangy lemon curd. Each will impart a different flavor profile, allowing you to customize the cake to your liking.
Is this cake suitable for special diets?
This cake can be made gluten-free by using a gluten-free cake mix. For a dairy-free option, substitute the eggs with a flaxseed meal mixture and use a dairy-free margarine. Always check the labels on your ingredients to ensure they meet dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).