Pear-vanilla bundt cake & creamy maple syrup icing

Pear-vanilla bundt cake with creamy maple syrup icing - Lilie Bakery
Pear-vanilla bundt cake with creamy maple syrup icing - Lilie Bakery
Pear-vanilla bundt cake with creamy maple syrup icing - Lilie Bakery

Can you feel autumn taking its quarters? The weather is cooling off, the rain is looming… What to take advantage of this to prepare for this Pear-vanilla bundt cake & creamy maple syrup icing!

For those who are interested, I will communicate to you at the bottom of the article the link of the mold I used for this recipe.

But let's get to our bundt cake! Pear is really for me, a delicious autumn fruit… I love to eat it as it is, but in a cake it really brings that little sweet and sweet touch that we all love!

So that this bundt is very soft, the pear is brought here in cubes and also grated (no need to grate it finely, a large grater does the trick). It's a bit like the carrot cake recipe in which we add grated carrot you know? For the vanilla side, I recommend a nice vanilla bean, but you can also use vanilla extract if you have it on hand.

The creamy frosting gives the cake extra sweetness (although you can also make it without frosting). It is partly made with Philadelphia cream cheese, which really gives a special twist (I also put it in my carrot cakes). And the delicate scent of maple syrup… What could be more autumnal?

I give you the recipe for the pear-vanilla bundt cake & creamy maple syrup icing below, if you realize it, do not hesitate to share it on Instagram by tagging me. @liliebakery so I can see your accomplishments!

Pear-vanilla bundt cake with creamy maple syrup icing - Lilie Bakery
Pear-vanilla bundt cake with creamy maple syrup icing - Lilie Bakery
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4.9 on 7 votes

Pear-vanilla bundt cake & creamy maple syrup icing

Like a sweet autumn flavor ...
Prep time45 minutes
Cook time40 minutes
Total1 time 25 minutes
Recipe type: Dessert
Cuisine: French
Yield: 6


Pear-vanilla bundt cake

  • 195 g wheat or spelled flour
  • 50 g light brown sugar
  • 50 g dark brown sugar
  • 3/4 cc baking soda
  • 1/2 cc salt
  • 2 small eggs
  • 130 ml Colza oil
  • 1 large pear, peeled, seeded and diced (Williams variety for me)
  • 1 large pear, peeled, seeded and coarsely grated
  • 1 vanilla pod

Creamy maple syrup icing

  • 115 g nature philadelphia
  • 60 ml whole liquid cream
  • 2 cs Maple syrup
  • 1/2 cc vanilla (grains or liquid)
  • water
  • 1 small handle pecan nuts


  • Preheat the oven to 165 ° traditional heat. Grease and flour a bundt cake mold (mine makes 6 cups, I give you the link at the bottom of the article).
  • Combine the flour, sugars, baking soda and salt. Separately, relax the eggs with a fork and add the vanilla and oil. Pour the dry ingredients in several batches. Finish by adding the grated pear and the diced pear.
  • Pour into the mold and tap on the work surface to expel any air bubbles. Bake for about 40-45 minutes instead on the bottom rack of the oven: test the doneness using a wooden pick.
  • Let cool for 15 minutes in the mold then unmold on a rack until completely cooled.
  • To make the icing, pour the philadelphia, cream, maple syrup and vanilla into a saucepan. Whisk everything then heat over medium heat for a few minutes to obtain a homogeneous and smooth mixture. Add water if necessary to obtain the desired consistency. Let cool until the cream can coat the cake well (neither too runny nor too thick). Pour the cream over the bundt cake.
  • Sprinkle with a little pecans before serving


* Don't be afraid of the amount of oil, that's what makes the cake so moist.
* Don't hesitate to adapt the amount of sugar to your taste (including maple syrup)
* You can put more pears if you want to taste the fruit more
* Can be kept in a bell in the refrigerator for a few days.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)


December 18, 2020



  1. Reply


    September 29, 2020

    Your bundt cake is delicious!

  2. Reply


    2th October, 2020

    So beautiful ... it makes you want anyway. I love the glittery plates.

  3. Reply


    5th November 2020

    5 stars
    I tested your muffin version recipe and it's a killer, thank you very much for this delicious recipe, we really enjoyed it. And if you want to see what it has given for me:

    • Reply

      Lilie bakery

      6th November 2020

      Great ! Nice idea to have them made like muffins!

  4. Reply


    28th November 2020


    Where can we find a wooden cake stand like yours? Christmas question? Thank you

    • Reply

      Lilie bakery

      28th November 2020

      Hello, it comes from an old collection at Casa;)

  5. Reply


    December 19, 2020

    Super good this recipe. Delicious, all the flavors are well balanced, easy… MIAM.
    For my mate, it eclipses all the other pear cake recipes I've made (waw). The icing was really that little extra thing, we love it at home. Thank you for this discovery and this recipe :-)

    • Reply

      Lilie bakery

      December 21, 2020

      Great ! Thank you for your feedback Estelle, delighted that you like this recipe;)

  6. Reply


    20th November 2021

    Hello Lilie, I would like to make this delicious bundt soon. My mold is 10 to 12 cups I just wanted you to confirm to me that yours is half the size? Make sure I double the quantities. Thank you so much. Very good weekend.

    • Reply

      Lilie bakery

      22th November 2021

      Hello Myriam, yes my mold is part of the "small" collection at Nordic Ware, I give its direct link at the bottom of the recipe in my used material, you can compare :)

  7. Reply


    13th November 2022

    5 stars
    This bundt cake is amazing. The flavors are balanced, it is deliciously soft.
    Everyone loved it! Thanks

    • Reply

      Lilie bakery

      15th November 2022

      Thanks for your return ! Glad you like this bundt cake :) See you soon

  8. Reply


    December 28, 2022

    5 stars
    Thank you for this excellent recipe which was a great success at work this morning, there is not a crumb left! The texture is crazy and the pear/philadelphia/maple syrup/pecan combination works WONDERFULLY. To do again and again! :)

    • Reply

      Lilie bakery

      December 29, 2022

      Thank you Mathilde for your feedback! :)

  9. Reply

    Anne Laure

    March 10, 2023

    5 stars
    This bundt cake is delicious! For lack of time (and of Philadelphia too…) I didn't make the icing but I put some pecan nuts in the dough, it was great! My colleagues did not leave a crumb. I will make it again with the icing which looks very very good…
    Thanks for the recipe and all the others I tried…

    • Reply

      Lilie bakery

      March 13, 2023

      Thank you Anne-Laure for your return and your loyalty to the blog! See you soon :)

  10. Reply

    Amandine Gourmande

    7th November 2023

    4 stars

    I made your recipe, I had a huge cooking problem, the cake was well cooked on the outside but not at all on the inside (silicone mold) but I put it on traditional heat and a total of an hour unlike the 40 minutes recommended. (I'm not giving up hope, I'm going to order a good mold from Nordic Ware and try again.
    And the icing is super good but I don't understand it remains liquid (even several days later). Do you have an explanation?

    Thanks again !

    • Reply

      Lilie bakery

      10th November 2023

      Hello Amandine, silicone is a material that does not conduct heat at all like metal. Cooking is different – ​​and longer. I have already experienced this. This is why bundt cakes, cakes, anything that is high enough to bake, I always use a metal mold. For the icing it is creamy, that's how I created it: I didn't want a icing that sets, but rather a icing that remains delicious and creamy. See you soon :)


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