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This tender, one-bowl Pear Cake features a buttery sponge and juicy sliced pears finished with a crisp, caramelized cinnamon-sugar crust.

A serving spoon holding a thick slice of moist pear cake, showing the tender vanilla crumb and chunks of baked pear throughout.

Easy Moist Pear Cake is the ultimate 20-minute prep dessert that delivers a bakery-style result with minimal effort. If you’ve been searching for a moist fruit cake that balances a buttery, light sponge with the natural sweetness of ripe pears, this recipe is designed for a perfect, tender crumb every single time.

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The Secret to a Fluffy Crumb: Aeration

To prevent a gummy texture or sinking fruit, the secret is aeration. By whipping your butter and sugar on high speed before adding eggs, you create a structural “net” of air pockets. This ensures your sponge stays light and fluffy while keeping the pear slices perfectly suspended instead of sinking to the bottom.

The “Shield & Bake” Method

Pears have high water content, which means the center takes longer to set. To protect the crust while the inside finishes, use my Shield & Bake rule: Loosely tent the pan with aluminum foil at the 40-minute mark. This traps “carry-over heat” to cook the center without burning your cinnamon-sugar topping.

Quick Facts

Cuisine: Classic Dessert / Fruit Cake

Skill Level: Intermediate

Prep Time: 20 Minutes

Cook Time: 60 Minutes

Key Flavors: Warm Cinnamon, Buttery Vanilla, Jammy Pear

Pear Cake Ingredients

Before you even crack an egg, gather your ingredients. Having your butter and eggs at room temperature is non-negotiable for a silky batter.

A flat-lay arrangement of fresh Bartlett pears, softened butter, eggs, granulated sugar, and all-purpose flour on a clean kitchen surface, ready for a simple one-bowl pear cake.

The Fresh Fruit

  • 3 Ripe Pears (Bartlett or Bosc): Peeled and thinly sliced for a jammy texture.

The Batter Base

  • Pantry Essentials: All-purpose flour, granulated sugar, and baking powder.
  • Liquid Gold: Softened unsalted butter, whole milk, and room-temperature eggs.
  • Flavor Aromatics: Vanilla extract, lemon zest, and a pinch of salt.

The Signature Topping

  • Cinnamon & Brown Sugar: Sprinkled heavily to create a crackly, caramelized crust.

* Recipe measurements are in the recipe card below.

How to Make Pear Cake: Step-by-Step Instructions

Freshly peeled and thinly sliced Bartlett pears on a wooden cutting board for a classic moist pear cake recipe.
Step 1: Start by peeling and thinly slicing your pears into thin even slices. Mima’s Tip: If your pears are very juicy, give them a quick pat with a paper towel; this prevents the batter from becoming soggy and ensures the fruit stays perfectly suspended.
Creaming softened butter and granulated sugar in a stand mixer to create a light and airy sponge cake base.
Step 2: In your mixer bowl, whip the softened butter and sugar on high speed for about one minute.
Incorporating room temperature eggs and vanilla extract into the buttery cake batter for an emulsified, silky texture.
Step 3: Lower the speed slightly and add in your vanilla, fresh lemon zest, and eggs. Continue mixing for another 1-2 minutes until the batter is glossy, pale, and incredibly fluffy. This extra air is what makes the cake light rather than dense.
Sifting all-purpose flour and baking powder into the wet ingredients to ensure a tender pear cake crumb without overmixing.
Step 4: Sift in your flour, baking powder, and that essential pinch of salt.
Pouring whole milk into a thick, buttery cake batter and gently folding the mixture together for a smooth, creamy texture.
Step 5: At this stage, we want to keep the crumb tender, so mix just until combined. Gradually pour in the milk and oil while the mixer is on low. The goal is a thick, luxurious batter. It should be sturdy enough to support the weight of the fruit, not runny.
Pouring the smooth, vanilla-flecked cake batter into a pre-greased springform pan to ensure a perfect, non-stick bake for a classic pear cake.
Step 6: Give the springorm pan (10 x 3 inch) a generous spray. Pour your thick batter in and smooth it out with a spatula. Using this specific pan size ensures the cake bakes deeply without the edges drying out before the center is set
Arranging a decorative spiral of pear slices on top of the cake batter before sprinkling with cinnamon sugar.
Step 7: Now for the best part. Gently arrange your sliced pears over the top of the batter. I like to lay them in a tight, overlapping spiral to cover the entire surface. To finish, add a generous dusting of cinnamon and brown sugar. As it bakes, this sugar will melt into the fruit, creating that signature crackly, caramelized crust.
A freshly baked easy moist pear cake with a golden caramelized cinnamon-sugar crust resting in the cake pan.
Step 8: Slide your pan into the pre-heated oven at 350°F (180°C). Around the 40-minute mark, loosely tent a piece of foil over the cake. This “shield” protects the delicate crust while the inside finishes cooking. It should take about 1 hr-1 hr 05 minutes, more or less depending on your oven. You’ll know it’s ready when a wooden skewer comes out clean.
A knife cutting a fresh slice out of a whole round pear cake, showcasing the golden-brown caramelized cinnamon sugar crust.

Chef’s Tips

  • Choosing the Right Pear: Use Bosc or Anjou pears if you want them to hold their shape perfectly. If you prefer a more “jammy” fruit texture that melts into the sponge, go with ripe Bartlett pears.
  • Pan Size Matters: I recommend a 10×3 inch deep springform pan. If you use a wider, shallower pan, reduce the bake time by 10–15 minutes and keep a close eye on the center.
  • Don’t forget the Shield & Bake foil tent at the 40-minute mark!

Storage & Freezing Tips

  • Room Temperature: This cake stays moist for 2 days in an airtight container on the counter.
  • Refrigeration: For longer storage, refrigerate for up to 5 days. Chef’s Tip: Bring a slice to room temperature or microwave for 10 seconds to restore the buttery crumb.
  • Freezing: Wrap individual slices tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
A single slice of easy pear cake on a white plate with a bite taken out, revealing the soft internal texture of the cake.

Troubleshooting & FAQs

Can I use canned pears to make pear cake?

Yes! If using canned pears, drain them well and pat them dry to avoid excess moisture.

Do I have to peel the pears?

I highly recommend peeling them. While the skin looks rustic, it can become tough and papery during the long bake time. Peeling ensures a consistent, melt-in-your-mouth texture in every bite.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if the leavening agents (baking powder) are old. Ensure your oven is fully preheated before sliding the pan in!

Why did my pears sink?

This usually happens if the batter was over-mixed or not aerated enough. Ensure you whip the eggs/sugar for the full 2 minutes to create that sturdy base.

A knife cutting a fresh slice out of a whole round pear cake, showcasing the golden-brown caramelized cinnamon sugar crust.
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4.85 from 371 votes

Easy Moist Pear Cake

By: Mariam Ezzeddine
This Easy Moist Pear Cake recipe is a simple, one-bowl dessert featuring a tender buttery cake and elegant pear spirals. Topped with cinnamon-sugar, this classic recipe is perfectly moist and ready for the oven in just 20 minutes.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 servings

Equipment

  • 10 x 3 inch Round Springform (Easy Release) changing pan will change cook time.

Ingredients 

  • 2¼ cups cake or all purpose flour, sifted
  • 1½ cup sugar, fine granulated white sugar
  • ½ cup butter , soft, unsalted
  • ⅓ cup canola oil, or vegetable oil
  • 3 tsps. baking powder
  • 1-2 tbsps. vanilla extract, per preference
  • 4 whole eggs, large
  • ½ cup milk, whole fat
  • 3 whole ripe pears, peeled and thinly sliced
  • ⅛ tsp. salt, Just a pinch
  • 1 tsp. lemon zest, (optional)
  • 2 tbsps. confectioner suger, for dusting after baking

TOPINGS before baking:

  • ¼ cup brown sugar, or less as desired
  • ¾ tsp. cinnamon

Instructions 

  • Preheat and Prep: Preheat your oven to 350°F (175°C). Peel, core, and thinly slice the pears; set aside.
  • Cream the Base: In the bowl of an electric mixer, cream the butter and sugar on medium-high speed for approximately 1 minute until well combined and smooth.
  • Aerate the Batter: Add the vanilla extract, fresh lemon zest, and eggs. Continue to whip on high speed for 1–2 minutes until the mixture is noticeably pale, voluminous, and fluffy.
  • Incorporate Dry Ingredients: Lower the mixer speed and add the baking powder, sifted flour, and a pinch of salt. Mix for about 1 minute until just combined.
  • Emulsify: With the mixer on low, gradually stream in the milk and oil. Continue mixing for another minute until the batter is thick and glossy. Mima’s Tip: The batter should be sturdy enough to hold the fruit, not runny.
  • Prepare the Pan: Line the bottom of a 10×3-inch deep springform pan with parchment paper and grease the sides thoroughly with baking spray. Transfer the batter into the pan and smooth the surface.
  • Layer and Season: Carefully arrange the sliced pears in an even layer to cover the entire surface of the batter. Finish with a generous dusting of ground cinnamon and brown sugar.
  • The Bake: Bake for 55 to 65 minutes. At the 40-minute mark, loosely tent the cake with aluminum foil to prevent the top from over-browning while the center finishes cooking.
  • The Doneness Test: To ensure a moist crumb, avoid over-baking. Insert a wooden skewer into the center; it should come out completely clean before you remove the cake from the oven.
  • Cool and Serve: Allow the cake to cool in the pan, covered with a clean kitchen towel to retain moisture. Once fully cooled (about 1 hour), remove from the springform pan and dust with confectioner’s sugar before serving.

Video

Notes

  • Room Temp is Key: Ensure your butter and eggs are at room temperature for a silky, light sponge.
  • The Foil Shield: If the top browns too quickly, loosely tent with foil at the 40-minute mark to let the center finish baking.
  • Don’t Over-mix: Once the flour is in, mix just until combined to keep the texture delicate and soft.
  • The Skewer Test: Always check the center with a wooden skewer; it should come out clean, as pears release extra moisture while baking.

Nutrition

Serving: 1slice | Calories: 358kcal | Carbohydrates: 49g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 49mg | Potassium: 156mg | Fiber: 1g | Sugar: 30g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
Like this recipe? Rate and comment below!

If you love cake recipes, check out these other amazing cake recipe using pears: Pear Bundt Cake Recipe, Chocolate Cake with Pears, and Pear Upside-Down Cake.

More Cake Recipes

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4.85 from 371 votes (300 ratings without comment)

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262 Comments

  2. I just tried this warm and it was delish! Looking forward to see how it tastes with my morning coffee. Btw, I used a 10” round that is a smidge under 3” depth and no overflow issue. Whew! The timing and temps suggested worked exactly as outlined in my case. From what I read elsewhere, timing can differ with attitude we live in… so perhaps that’s why some others had to bake longer then we.

    Reply

  3. I would to know if there is a typing error in the ingredients it saids one aomount of milk and oil then on the instructions there is another amount of milk and oil. Which is correct. And had to cook it longer than the instections. Please let me know thank you. Teresa

    Reply

    1. Hi Teresa!

      Sorry that was a mistake after editing the recipe To fit the right pan. It’s updated same as ingredients.

      Reply

      1. My granddaughter stayed over the week end with me . She and i went on line to look for a receipe to bake a cake . We came across your receipe for the pear cake , we baked it and it was absouletly delicious!! Next time i am going to add two layers of pears , one in the middle and one on top !!

        Thanks
        DR N Ali

      3. Hi Mima,
        I really like this recipe but I’m confused when viewing the comments.
        You have replied Hanaa that butter is 170 g? But in your recipe, butter is only 1/2 cup which is 113g as confirmed by your reply. So what is the actual amount of butter in this recipe?
        Tks & Cheers!

      4. Hi Dorine,
        I am sorry for the confusion. The recipe was slightly updated because people were having different results because of their pans. It will be just the 1/2 stick of butter which is 1/2 cup.

    1. Hi Shahnaz,
      I never really use canned fruits except for pineapple for baking. But you can try it. It might just taste a little different.

      Reply

  5. This was super yummy but I have to bake it an extra 30 minutes and it was no where near as pretty as yours. Mine also overflowed my pan even though it was a 9” circle cake pan. I’d love to problem solve this one as I loved the flavor of the cake! Thanks

    Reply

    1. Hi Catherine,
      Glad you enjoyed the recipe. I am going to update this recipe tomorrow to a specific pan size and type to prevent this issue and make it easier for everyone.

      Reply

  6. 5 stars
    Made this tonight, almost gone already. Soooooooooooo delicious. I did have to bake mine for an extra 30 mins too but worth the wait. Best sponge I’ve ever made. Thank you

    Reply

    1. Hi Jan!
      Thank you so much for leaving a review. I really appreciate it. Glad you enjoyed the recipe. I will look into the cook time again and specify the best pan to get the right timing.

      Reply

  7. Hmm. The flavor of the cake batter nicely complemented the pears. But I had to bake it an extra 35 minutes. . And half of the pear slices, especially ones in the middle, sank to the bottom. It was not a pretty cake. But it did taste good.

    Reply

    1. Hi Maria!

      I am sorry you had problems making it. The baking dish changes things a lot. Not sure what you used. Also some ovens are different than others(especially overseas) so it’s perfectly okay if you needed more time. I am glad it tasted good for you in the end!

      Reply

  8. So it didn’t come out so well… I used a 9” round pan & it completely overflowed. Didn’t notice til a minute ago that you used a SPRINGFORM PAN, which is much deeper, even though in the recipe you just wrote pan. It’s been cooking for over an hour now & it’s still raw in the middle. I don’t know what went so wrong. Maybe I’ll try it again another day in a springform pan at a higher temp & see how it goes.

    Reply

    1. Hey Rebecca!

      I am sorry I am not sure what went wrong. The cake’s consistency should not be too loose or else it wont cook. You can add a tiny bit more flour if you end up in that situation. You can also use a deeper but wider pan to make the cooking process easier. Feel free to email me if you have any problems when you mix it. I would be happy to help.

      Reply

    2. Hi Rebecca!
      I have updated the recipe with specific pan measurement and type. Please go through the instructions again on the recipe card to see the update. Please do not use a higher temp. It will burn on the outside and stay raw on the inside. I hope it works out for you this time.

      Reply

  9. 5 stars
    I made this today. It is absolutely delicious. I added the extra sugar n batter and tossed my pears in the brown sugar while mixing recipe. So good

    Reply

  10. Hello Mima

    In your ingredients you said 1 and 1/2 cup of sticks butter so how many grams is that…

    Thanks
    Hanaa

    Reply

    1. Hi Hanaa!
      Every 1 stick of butter is 1/2 cup and that is equal to 113g. So you are looking at 170g of butter

      Reply

      1. Hi, I just made this, is it 1/2 cup butter (one stick) or 1 and half sticks of butter which would be 3/4 cup butter? I ask because there seemed to be way too much sugar to make whipping it with that amount (1/2 cup or one stick) result in a fluffy butter/sugar mixture. It was very heavy, like wet sand and the butter never really fluffed.

        Also the cake seemed a touch too sweet, can you confirm the butter and sugar measurements?

        Other than that, it was great!

      2. Hi Adam!

        Thanks for inquiring. Was your butter soft at room temperature? It’s 1/2 cup so 1 stick. Also it all depends on the sugar you are using. The sugar I use is the white fine granulated sugar and beat it for a few minutes. If you are using like cane sugar which is more granulated it will more grainy. I guy that from costco and don’t like using it in my baking. Its too grainy and harder to melt down. If the sugar if too much for your taste, you can use just one cup. It’s all based on your preference. Another tip you can do if your sugar is more coarse, while the sugar and butter are beating, you can add in the oil a couple of tablespoons at a time to fluffy it up and make the sugar melt a little better. Also use the whisk attachment and make sure the butter is soft. You can also replace the oil with the butter so that would be 3/4 cup butter instead (a stick and half). Butter makes the texture extra soft so you might get a slightly different texture and might have to cook it a bit more. A great tip is around 30-40 minutes into baking any cake, you can lay an aluminum foil wrap on top of the cake and lightly secure it (not too tight) and cook for the remainder of the time while the cake is covered, it will come out perfectly cooked on the inside without getting too brown on the outside.