Pear Bundt Cake
1 can (15 ounces) reduced-sugar sliced pears
1 package white cake mix (regular size)
2 large egg whites, room temperature
1 large egg, room temperature
2 teaspoons confectioners' sugar
Drain pears, reserving the syrup; chop pears. Place pears and syrup in a large bowl; add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes.
Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add batter.
Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
