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If you’re searching for a delicious pear cake recipe, this Super Moist Pear Cake recipe is a must-try! It’s made with ripe juicy pears and warm spices. Serve it as a as a snack, dessert, or a morning treat with a cup of coffe or tea.
If you love this easy pear cake recipes, check out these other amazing cake recipes with pear: Pear Bundt Cake Recipe, Chocolate Cake with Pears, and Pear Upside-Down Cake.
Ingredients You’ll Need
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.
- Baking powder – Helps 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
Recipe Tips
- Use ripe pears: They provide the best sweetness and texture.
- 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.
Storage
- 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.
People Also Ask
What to serve with this easy pear cake recipe?
This 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.
More Cake Recipes
This homemade 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 any house hold.
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.
Super Moist Pear Cake
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!
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
Like this recipe? Rate and comment below!
Hi! I want to try this recipe but I don’t have a springform pan. I do have several different sizes of bundt pans. Would this recipe work with a bundt pan? If so, would I need to tweak any of the ingredients to compensate for the bundt pan?
Hi Darlene,
I haven’t tried it but it will take a lot longer to cook. You will also have to cover with aluminum foil after it rises, this way the inside cooks well since it’s a deeper pan. Because the longer it cooks, the sides and top will get more brown and the inside will stay raw. You can use a normal round non-stick pan that’s the same size as recommended in the recipe and line the bottom with parchment paper. Also spray well with baking spray. Once you cook it, use a knife to detach the sides a little if stuck on the side of the pan and allow it to cool completely. Once it cools down well, use a plate to cover the cake, flip it over, and reflip it to another plate so the top is facing back up. Sprinkle with some powdered sugar and serve.
I converted this to gluten free and is absolutely delicious. I served with whipped cream. Awesome, thank you 😋💖
That’s great to hear. So glad you enjoyed the recipe! Thanks for leaving a review.
I had a bunch of pears nobody in my family wanted to eat, so I googled “pear cake” and came across this recipe.This turned out sooooo good. Even my son who doesn’t enjoy cakes loved this one. Definitely will be making again! I followed all the instructions as written, the only thing is I had to bake for almost 1.5 hrs. It is perfect!
Hi Marie,
Thanks for leaving a comment review! Sometimes cooking time will differ depending on the pan and the oven. But I am glad it worked out as you liked in the end.
this is a delicious cake— however the pears sank to the very bottom, saturated the paper and stuck to it beyond lifting. i would like to make this cake successfully- can you please help.
Hi Maria,
It’s very odd. Something must have gone wrong somewhere. The cake batter is thick, which doesn’t allow the pears to sink. They should be sliced very thin so they don’t sink from their weight, and the cake batter should be thick. No one has mentioned that problem before. I have tested it many times.
Same problem as above — took much longer to cook than recipe says. Used 9″ springform pan.
Hi Leila,
9 inch is a smaller pan, so the batter will be more deep. It will take longer time. I recommend 10 inch pan, which I have tested many times. Cover the cake with foil wrap at around 40 minutes and cook for an extra 15-20 minutes. Also, all ovens are different so cooking time may vary for everyone.
I made this cake using Gluten-Free flour and it worked very well.
My family ate it all in one sitting.
Thank you for sharing this recipe.
It’s great !
Hi Sarah!
Thanks so much for leaving a rating. I am happy to hear you and your family enjoyed the recipe!
This is very tasty. I also had to add an extra 30 min to get it baked all the way through and I used a 10” springform pan. My only complaint is with that thickness, the bottom was very dry and the top was nice and moist. I will do some experimenting the next time I make it. Overall, delicious! (I sprinkled a little cinnamon over the pears before baking)
Hi Margot,
Thanks for leaving a review. Glad you enjoy the recipe.
Made this tonight and it was amazing! Had some pears that were going to go to waste, would never have thought to make cake with them! So good, thank you for sharing!
Hi Jen,
Thanks so much for leaving a comment. I am so happy you enjoyed the recipe!
what a wonderful cake recipe~I did not have the proper pan to use; however, that did not make a difference. IT came out wonderful! Pretty to look at and yummy to eat!
Thanks for the recipe
Carol
Hi Carol
Thank you so much for leaving a review. Glad you enjoyed it. My kids love it. I am about to make it for my family since I have some overripe pears!
Love it! Is my first time making anything with pears and the whole family loved it. Thanks for this amazing recipe ❤️
Hi Helga
So happy to hear you enjoyed the recipe with your family!
I split the recipe in half and cooked it in a plain pie plate. I also added salted caramel chips to the batter, and I added salted caramel chips on top before I cooked with the foil. This is absolutely fabulous. The cooking time was almost the same. I did 30 minutes uncovered and 10 minutes covered. First time I have made anything like this, and I would say that it will be made again.
Hi Bobbi,
Caramel chips sound amazing with the pears! Glad you made this the recipe the way you like and enjoyed it!