A quick and easy Bundt cake is the perfect dessert for the holiday table or feeding a breakfast crowd. Clardy’s creation is studded with pears, cinnamon and pecans and drizzled with a sweet glaze.

Cake

3 eggs
2 cups sugar
1 tablespoon vanilla extract
1 cup vegetable oil
3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup chopped pecans
4 cups diced pears, plus 1/2 cup for garnish, if desired

Glaze

2 tablespoons (1/4 stick) butter
2 cups powdered sugar
2 tablespoons milk

1. Cake Preheat oven to 350 degrees. Liberally coat a Bundt pan with nonstick cooking spray.

2. In a large bowl, whisk together eggs, sugar, vanilla and vegetable oil until smooth.

3. Stir in flour, salt, baking soda and cinnamon. Batter will be thick.

4. Fold in pecans and pears.

5. Spoon batter into Bundt pan. Bake 40–50 minutes or until a toothpick inserted comes out clean.

6. Glaze Melt butter over low heat. Add powdered sugar and milk, whisk until smooth. Drizzle over warm cake. Garnish with diced pears, if desired.

Serves 12.