This caramel glaze is so tasty you may want to double the recipe and spoon it over the cake slices too.
In a large bowl, using an electric mixer, beat granulated sugar, oil, eggs and vanilla until creamy. Using a wooden spoon, stir in flour, baking soda and salt until well blended. Stir in apple and pear. Spoon batter into greased and floured 12-cup (3 L) Bundt pan. Bake at 350°F (180°C) for 1 to 1¼ hours or until cake tester inserted in centre comes out clean. Cool on rack 20 minutes.
Caramel Glaze: In a medium saucepan, combine butter, brown sugar and milk; bring to boil, over medium-high heat, stirring constantly. Boil for 2 minutes, while stirring. Remove cake from pan; spoon warm glaze over warm cake. Serve warm or at room temperature.