Recipe for Health: Pear-Raspberry Bundt Cake

This is one of the easiest, most delicious cake recipes I have found. I love that it sneaks in fruit!

Pear-Raspberry Bundt Cake
*adapted from a recipe in Weight Watchers magazine, May/June 2009
2 (15 oz) cans pear halves in light syrup, drained (I have also used 1 C apple sauce instead)
1 (18.5 oz) box yellow cake mix
3/4 C buttermilk (I use light, low fat)
1/2 C egg substitute (I use 2 egg whites)
1 t vanilla extract
1/2 t almond extract
1 (6 oz) container fresh raspberries
GLAZE
1 C confectioners' sugar
2 T orange juice
2 T sliced almonds

Directions:
1. Preheat oven to 350 degrees. Spray a 10-inch bundt pan with nonstick spray; dust with flour and tap out the excess.
2. Puree the drained pears in a food processor (I used a stick blender). Transfer to a medium saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, stirring often until puree is reduced to 1 C, about 15 minutes. Transfer to a bowl and freeze until cool, about 15 minutes (note:  you do not need to do this if you use apple sauce).
3. With an electric mixer on low speed, beat the cooled puree, cake mix, buttermilk, egg, vanilla and almond extracts in a large bowl until blended. Increase mixer speed to medium-high until well-blended, about 2 minutes. Gently fold in raspberries with a spatula.
4. Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
5. Let the cake cool in the pan on a rack 25 minutes. Remove the cake from the pan and let it cool completely on the rack. Wrap well and freeze up to 2  months if desired. To serve from frozen, let stand at room temperature until thawed, about 4 hours.
6. If serving immediately, make glaze. Whisk the confectioners' sugar and orange juice in a bowl until smooth. Place cake on a rack over wax paper. Pour the glaze over the cake, letting some of it drip down the sides. Sprinkle with the almonds and let stand until set, about 1 hour. Transfer the cake to a plate and serve.