This Pear Bundt Cake with Vanilla Bean Caramel is loaded with fresh chunks of pear, spiced with cinnamon and ginger, and then drizzled with the best topping! This cake is so simple to make and perfect for all occasions.
Preheat oven to 325 degrees. Spray and flour a bundt pan, set aside.
In a large bowl whisk together the flour, brown sugar, cinnamon, ginger, baking soda, and salt. Pour in the beaten eggs, canola oil, and vanilla. Stir until fully combined. Fold in the diced pear and grated pear until combined. Pour into the prepared bundt pan, and bake for 55 to 65 minutes, or until a tooth pick inserted comes out clean.
Allow to cool on a cooling rack in the bundt pan for 20 minutes. Invert the bundt pan and drop the cake out onto the cooling rack, allowing to cool completely. When cooled completely make the caramel.
In a small sauce pan over medium to high heat, melt the butter. Once melted pour in the brown sugar, heavy whipping cream, and salt. Allow to come to a boil for one minute, while whisking the entire time. Remove from the heat at the one minute mark, and whisk in the vanilla paste. Allow to cool completely before stirring in the powdered sugar. I placed mine in the fridge for about 20 to 30 minutes to speed up the process. Once the powdered sugar has been stirred in, if it becomes to thick to pour, microwave for 15 seconds, and give it a good stir. Drizzle over the pear bundt cake, and serve!