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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!
Love your pear cake recipe! Because I needed yo use up some boxed cake mixes that I had acquired as well as some canned goods, I had to be a bit creative! I used spice cake mix, 1 c juice from canned pears + 1 c water.
I sliced the pears (they were quite firm [and delicious} and I thin sliced them to cover the bottom of my spring pan and arranged them in a beautiful flower with a flower in the middle formed from sliced dates! Did I mention that I made brown sugar from granular sugar with molasses…it has quite a depth and adds to the spice element.
When it is done, I’ll remove it to a cooling rack and flip upside down onto a plate, like an upside down pineapple cake. The substitution of pear juice for water truly makes a difference.
Thanks again and keep on cooking,
Carol
Excellent recipe, both in ingredients and instructions. Came out exactly as in the photo, very light and fluffy.
*Tastewise: I reduced the sugar by a 3rd (1 cup only), which came out sufficiently sweet, to my taste.
Ronit, Thanks for leaving a review. Glad you enjoyed it.
Wow! This is an amazing recipe! I had pears from Christmas, my son is not much on sweets, but loves pears and so this was his birthday cake. I love to cook, but baking has always been more of a challenge. This did take longer than 10 min. prep (for me) but so worth it. It was SO moist, (dense texture, but just fine) and instead of dusting with sugar, I did a lemon drizzle (fresh lemon juice and confectioner’s sugar). A big hit with everyone, so thank you so much.
Cheryl!
Happy you enjoyed the recipe. Thanks for leaving a review.
Getting ready to make the apple cake today. 2 tablespoons of vanilla seems like a lot!
You can adjust to your preference. I like the flavor of vanilla.
Great cake! Super moist! I added some fresh cranberries I had left over the holiday and it complemented the pear quite well!
Hi Meg!
Glad you enjoyed the recipe. I am glad the cranberries didn’t go to waste. Thanks for leaving a review.
Loved it! Baking after such a long time and I am glad I came across this simple recipe. It indeed was a winner, it’s gone within few hours 😍 Thank you for sharing this amazing recipe.
Glad you enjoyed the recipe! Thanks for leaving a review.
Do you have to use 4 eggs, or can you use less?
I never tried less, so I can’t really advice. The recipe is recommended as is for best results.
This is a fantastic dessert. It is my go to for bringing a dessert to a friends house. I altered the recipe by putting in two layers of pears with batter in between.
Hi Lynn,
Thanks for leaving a review. Happy to hear you enjoyed the recipe. Adding another layer of pears was a great idea.
I rarely review recipes, but I had to review this one. This was the most moist, fluffy, delicious cake I have had in many, many years. Literally one of the very best cakes I have ever tasted (and having amazing German and Austrian bakers in the family going back generations, this is saying something!). That said, I have to admit that I only had two eggs so I added one tablespoon of vinegar and two teaspoons of baking soda and a quarter cup of greek yogurt (in addition to the baking powder) to try to replicate the effect of the missing eggs. It still came out absolutely fantastic. I also used nutmeg instead of cinnamon, because I’m obsessed with nutmeg. I’m going to make it again the right way with the four eggs and prepare to have my mind blown! I wish my mother was alive to try this cake. She so appreciated a truly fine cake!
Hi Ursula,
Thanks for sharing all the ingredients you adapted the recipe with. I am sure some of my readers will find it very helpful. Also thanks for leaving a review. Glad you enjoyed the recipe.
I made this cake to the recipe exactly but it was so wet and the cake mixture flowed well over the pears. Nothing like the picture shows. But sure it will taste great
Hi Deidre,
Sorry it didn’t come out right for you. I am not sure where it went wrong. The cake mixture shouldn’t be wet but more of a thick mixture. The recipe does include a video, perhaps that will help.