Pear-Raspberry Bundt Cake

Pear-Raspberry Bundt Cake
When I saw this in this month's Weight Watcher magazine, and immediately had to bake it. It was amazing. Unfortunately, I ran out of powedered sugar, so my glaze was too runny, but we just scooped it up and plopped it back on top! C loved the cake and refused to take it to work so that we could have the leftovers! And it is kind of healthy!

Courtesy of Weight Watchers Magazine

Cake:
2 (15-oz) cans drained pear halves in light syrup, drained
1 (181/4-oz) box yellow cake mix
3/4 C buttermilk
1/2 C fat free egg substitute
1 tsp vanilla extract
1/2 tsp almond extract
1 (6-oz) container fresh raspberries

Glaze:
1 C confectioners' sugar
2 Tbsp orange juice
2 Tbsp sliced almonds, toasted

1. Preheat oven to 350. Prepare a 10-inch bundtpan
2. Puree the drained pears in a food processor (I used an immersion blender). Transfer to a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring often, until the puree is reduced to 1 C, about 15 minutes. Transfer to a bowl and freeze until cool, about 15 minutes.
3. With an electric mixer on low speed, beat the cooled puree, cake mix, buttermilk, egg substitute, and vanilla and almond extracts in a large bowl until blended. Increase the speed to medium high and beat until well blended, about 2 minutes. Gently fold in raspberries.
4. Pour the batter into the prepared pan, ; 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. At this point, you can wrap it well and freeze it for up to two months! TO serve, let stand at room temperature until thawed, about 4 hours.
6. Whisk the confectioners sugar and orange juice in a bowl until smooth. Pour glaze over cake, letting some drip down the sides. Sprinkle with almonds and let stand until set, about 1 hour. Transfer to a plate.

16 servings; 4 points per serving