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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

  1. I followed all the instructions. The batter rose over the pears, most of which fell down to the bottom. Still tasted good, but more like a pudding than a cake.

    Reply

    1. Hi Cayla,
      I am sorry the cake didn’t work for you. It’s been tested so many times. The cake batter should be thick, which prevents the pear from sinking. Some sink but most stay up. If the batter is too loose, they will all sink. I am not really sure what went wrong. I do have a video along with this recipe, if you want to take a look at it.

      Reply

  3. 4 stars
    This cake was so delicious! I used coconut sugar instead of granulated. I did find it a tad dry not sure if I cooked it too long?? The flavours were amazing though. Next time I think I’ll try adding some pears to the batter too. Would that work? Otherwise great cake.

    Reply

    1. Hi Katrina,
      I am not sure what happened there. The cake is very moist. It may have been cooked longer or maybe it was from the coconut sugar. It’s usually dry and not a great substitute for this recipe.

      Reply

  5. 5 stars
    I LOVE this recipe! I tweaked it a bit by halving the sugar in the cake batter and replacing a cup of flour with almond meal. Obviously ok if you’re not allergic to nuts. It still comes out super moist and beautifully sweet.

    Reply

  6. I LOVE this recipe. Have tweaked it myself by replacing 1 cup of flour with 1 cup of almond meal. Ok if you’re not allergic to nuts. I have also halved the sugar content and it is still beautifully sweet.

    Reply

  7. 5 stars
    Just made this! It looks and tastes amazing🤩 so rich and flavorful. Thank you for sharing! Appreciate that you left a note on using less sugar it was just right for me and my family❤️.

    Reply

  8. 5 stars
    Thank you so much. I made this for mother’s day and it tasted AMAZING!!!! It was so Fluffy and burst with flavor

    Reply

    1. Hi Nomsa,
      Happy to hear you enjoyed the recipe and it worked out well for you. Thanks for the review.

      Reply

  9. 5 stars
    I always fiddle with recipes, and I always read the comments. This time, however, I made this recipe almost exactly as written. 40 minutes was perfect + 15 covered with foil. Skewer came out clean, the pears stayed on top, and the cake is golden brown. I used up some overripe pears and they came to life in this recipe. But as I said, “almost exactly as written”: I used 1 3/4 tsp of vanilla and a 1/4 tsp teaspoon of almond extract. Almond extract may be my signature baking flavor. In all likelihood, I will sprinkle the cake with sliced almonds after I dust it with confectioner’s sugar. Though I am tempted to sprinkle the sugar while the cake is warm so the almonds stick in what would become a light glaze. (BTW: I did not have to adjust for my high altitude. I’m in the Sierra foothills at 5200 ft.)

    Reply

    1. Hi Gaye!
      Glad you enjoyed the recipe and adapted it to your liking! Thanks for the review and for adding some extra tips for others.

      Reply

    2. Thank you for commenting on higher elevation, as it’s often different. I’m pretty new to having to consider elevation at 4500, so it helps to know no need to adjust.

      Reply

  10. Hi, I’m thinking of trying this recipe tonight. I’m just wondering if the use of canola / vegetable oil is for the purpose of having a neutral-flavoured oil? Could I use olive oil (which flavour I suppose might come through abit, and may even complement it) which is healthier?

    Reply

    1. Hi There,
      Sorry I just saw this I wasn’t on last night. It’s because of the neutral flavor. If you prefer healthier you can use light tasting olive oil. The lightest you can find.

      Reply