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If you’re searching for the Best Pear Cake Recipe, this Super Moist Pear Cake is a must-try! Made with ripe juicy pears and warm spices, this easy homemade pear cake recipe is the perfect dessert for any occasion and can be served as dessert, breakfast, or an afternoon treat.

A piece of cake being taken out of the whole pear cake.
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If you love this super moist pear cake recipe, check out these other amazing cake recipes: Pear Bundt Cake Recipe, Easy Moist Blueberry Bundt Cake, Chocolate Cake with Pears, and Pear Upside-Down Cake.

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Why You’ll Love It

  • Soft & Moist – Fresh pears add natural sweetness and moisture.
  • Easy to Make – Simple ingredients and step-by-step instructions.
  • Customizable – Works with different spices and add-ins like nuts, and other fruits like apples or peaches.

Pear Cake Ingredients

ingredients of the pear cakes in ramekins laid out on a marble slab.

To make this delicious homemade pear cake, you’ll need:

  • Pears – Use ripe but firm pears for the best texture.
  • All-purpose flour – Provides structure. Swap for gluten-free flour if needed.
  • Baking powder – Help the cake rise.
  • Sugar – A mix of brown sugar and granulated sugar enhances flavor.
  • Eggs – Add richness and structure.
  • Butter – Gives the cake a tender, buttery crumb.
  • Milk – Helps create a moist batter.
  • Cinnamon – Warm spice that complement the pears.
  • Vanilla extract – Enhances the overall flavor.
  • Powdered Sugar– Used for dusting the cake.
  • Vegetable Oil– Also adds moisture to the cake.
  • Salt– to balance the flavor.
  • Lemon Zest– Always a great addition to any baking recipe.
  • Toppings: Brown sugar and cinnamon powder.

* Recipe measurements are in the recipe card down below after the post.

How To Make Pear Cake

Thin slices of pears on a cutting board.
Step 1: Preheat oven to 350 F. Prepare the pears. Peel and slice the Pears. Set aside.
wet ingredients for pear cake.
Step 2: Whip up the butter. In an electric mixer bowl, whip up the sugar and softened butter until well combined for about 1 minute. Add in the vanilla, lemon zest and eggs.
whipped butter and sugar for pear cake.
Step 3: Continue mixing on high speed for 1-2 minutes until fluffy and well combined.
pear cake batter.
Step 4: Dry ingredients. Add in the baking powder, sifted flour and a pinch of salt. Mix again for about 1 minute. 
pear cake batter.
Step 5: Gradually add the milk and oil while mixing on low speed. Mix for another minute or two on low speed. Batter should be thick.
Moist pear cake batter before adding the pears.
Step 6: Prepare the pan. Line the bottom of the pan with parchment paper and grease or spray a round spring foam baking pan then pour the batter into the pan. Ideally, a 10 x 3 inch deep pan is the best size.
moist pear cake after adding the pears and sugar.
Step 7: Assemble. After placing the batter in your pan, spread a layer of the sliced pears to cover the whole batter. Sprinkle some cinnamon and the brown sugar on top of the pears.
pear cake after baking.
Step 8: Bake in a pre-heated 350 F oven for about 55 minutes to 1 hour. At around 40 minutes, place a foil wrap over the cake to prevent it from browning before it cooks completeley internally. NOTE: Depending on your oven and thickness of your pan, it might take extra baking time.
pear cake after dusting with sugar.
Step 9: Cool. Remove the cake from the oven and cover with a kitchen towel to let it cool down. It may take up to 1 hour. Dust with some confectioner sugar right before serving.

Tips for The Best Pear Cake

  • Use ripe pears: They provide the best sweetness and texture.
    Don’t overmix: Overmixing leads to a dense cake. Stir just until combined.
    Let it cool: Allow the cake to cool completely before slicing for the best texture.
  • Pan: Use easy release pan for best results.
  • Dusting: Wait until you are ready to eat before dusting with sugar.
  • Cooking Time: Depending the type of your oven and thickness of the pan, the cake might take less or more time to cook. Insert a tooth pick or skewer into the center of the cake to check if it comes out clean.
Close up shot showing the inside of the easy pear cake where a piece was cut out from.

Storage Recommendations

  • Room temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keeps fresh for up to 5 days.
  • Freezer: Wrap slices in plastic wrap and freeze for up to 1 month.

Common Questions About Pear Cake

What to serve with this easy pear cake recipe?

This Moist Pear Cake is great on its own. It can be served warm, room temperature, or cold from the fridge. It’s also great with a scoop of ice cream, coffee, tea or a dollop of whipped cream!

Do I have to peel the pears before baking?

I highly recommend peeling the pears before baking, as their skin grows tough when baked.

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.

close up shot showing a piece of the easy pear cake recipe.

More Easy Cake Recipes

This homemade Easy Pear Cake recipe is the perfect way to enjoy the natural sweetness of ripe pears in a light, fluffy cake. With easy-to-find ingredients, this recipe is suitable for weeknight dessert or even a brunch snack, guaranteed to please everyone. Enjoy with your favorite toppings.

If you try this recipe and loved it, please leave a star rating and comment below. Also, follow me at Cookin’ With Mima on Facebook, Instagram, Pinterest for all of my latest social posts and recipes.

This recipe was originally posted in March 2019 and updated with new photos.

A piece of cake being taken out of the whole pear cake.
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4.85 from 367 votes

Super Moist Pear Cake

By: Mariam Ezzeddine
Loaded with ripe pears, perfectly sweet and melt in the mouth, this Super Moist Pear Cake recipe is divine! Easy to make and it looks gorgeous, perfect for dessert or afternoon treat!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings

Equipment

  • 10 x 3 inch Round Spring Foam pan (Easy Release) changing pan will change cook time.
  • Oven I use a normal electric oven with fan. Using different types of oven 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 oven to 350 F.
  • Peel and slice the Pears.
  • In an electric mixer bowl, whip up the sugar and butter until well combined for about 1 minute.
  • Add in the vanilla, lemon zest and eggs. Continue mixing on high speed for 1-2 minutes until they are pale and and fluffy.
  • Add in the baking powder, sifted flour and a pinch of salt. Mix again for about 1 minute. Gradually add ½ cup of milk and ⅓ cup oil while mixing on low speed. Mix for another minute on low speed. The batter should be thick. Not runny.
  • Line the bottom of the pan with parchment paper and grease or spray a round spring foam baking pan then pour the batter in. Ideally, a 10 x 3 inch deep pan is the best size. Changing pan will alter cooking time.
  • After placing the batter in your pan, spread a layer of the sliced pears to cover the whole batter. Sprinkle some cinnamon and the brown sugar on top of the pears.
  • Bake in a pre-heated 350 F oven for about 55 minutes to 1 hour. At around 40 minutes, place a foil wrap over the cake to prevent it from browning before it cooks completeley internally. Try not to over bake the cake so doesn't dry out. Always insert a wooden skewer to make sure it's completely clean before removing the cake out.
    NOTE: Depending on your oven and thickness of your pan, it might take extra baking time.
  • Remove the cake from the oven and cover with a kitchen towel to let it cool down. It may take up to 1 hour to completely cool down. Dust with some confectioner sugar right before serving.

Video

Notes

  • Use ripe pears – They provide the best sweetness and texture.
    Don’t overmix – Overmixing leads to a dense cake. Stir just until combined.
    Let it cool – Allow the cake to cool completely before slicing for the best texture.
  • Pan: Use easy release pan for best results.
  • Dusting: Wait until you are ready to eat before dusting with sugar.
  • Cooking Time: Depending the type of your oven and thickness of the pan, the cake might take less or more time to cook. Insert a tooth pick or skewer into the center of the cake to check if it comes out clean.

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
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4.85 from 367 votes (300 ratings without comment)

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Recipe Rating




258 Comments

  3. 5 stars
    Caveat: I made this cake for my 9yo’s birthday cake. Since he is allergic to wheat, dairy, eggs, peanuts, and tree nuts, I had to make some substitutions (gluten-free flour blend for the flour, dairy-free margarine for the butter, rice milk for the milk, and Just Egg for the eggs). I also made it in a Bundt pan for the pretty factor, so the bake time was a bit different.

    This was far and away the best allergy-safe cake I’ve ever made. We all loved it, the birthday boy most of all (he’s fanatical about pears).

    Reply

  7. Hello,

    I enjoyed the recipe, but I might suggest rewording some of the tips regarding substitutions. I substituted margarine and soy drink for butter and milk due to an allergy to cow’s milk protein in the family, and it turned out very well. As I can consume milk, I know that butter and milk adds a certain sweetness to a recipe that is obvious when you taste it, but they are not essential for a moist and light cake.

    Reply

  8. 5 stars
    I made the pear cake this afternoon. It is absolutely delicious. I am constantly looking for recipes that I can adapt for my husbands very low carb diet: replaced the AP flour with Einkorn whole grain almond flour. No sugar: only 3 tablespoons of date sugar. Otherwise kept everything the same. Well, I did not peel my very ripe pears. The cake rose beautifully. I added cinnamon to the pears after I flipped the cake, while the cake was still warm. What makes “no” sugar work, are the spices (added ginger to the batter), vanilla, a whole lemon’s worth of zest and the pears themselves, sprinkled with cinnamon. I will try adapting this recipe using apples, blueberries, orange peel etc. It is super moist and wonderful with yogurt etc. Thank you !

    Reply

    1. Thanks for leaving a review! Glad you enjoyed the recipe and thanks for sharing your experience with us.

      Reply

  10. 5 stars
    This came out perfect, extremely fluffy and light. The lemon zest is a perfect addition to the pear. I will be making this again.

    Reply