1 can (15 1/4-oz)pear slices in heavy syrup
1 box (18 1/4-oz)spice cake mix
3/4 cup water
3 large eggs
1/3 cup canola oil
2 tsp ground ginger
1/2 tsp salt
1/2 cup + 2 tbsp chopped walnuts
3/4 cup prepared white frosting
Preheat oven to 350 degrees.
Drain the pears, pat dry and coarsely chop; set aside.
In a mixing bowl combine the cake mix, 3/4 cup water, eggs, canola oil, ginger and salt. Stir mixture until smoooth. Stir in the 1/2 cup of chopped walnuts and the chopped pears.
Spray a 10-inch bundt pan with nonstick cooking spray. Pour the batter into the prepared pan. Bake at 350 degrees for 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 10 to 15 minutes, then invert the pan and remove the cake and allow to cool completely.
When cake is cooled, melt the frosting in a glass liquid measuring cup for 15 seconds in microwave. Stir frosting and slowly drizzle over top of cake allowing some to run down sides of cake. Sprinkle the remaining two tablespoons of chopped walnuts over the top.
NOTE: This cake will slice easier if refrigerated for a few minutes.