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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.
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.
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.
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
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.
Troubleshooting & FAQs
Yes! If using canned pears, drain them well and pat them dry to avoid excess moisture.
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.
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!
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.
Easy Moist Pear Cake
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
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
- Banana Walnut Cake
- Easy Easy Blueberry Breakfast Cake
- Super Moist Blueberry Bundt Cake
- Easy Cinnamon Apple Crumb Cake
I love seeing your bakes! If you made this Easy Moist Pear Cake recipe, please leave a star rating and a comment below. It helps the community and my kitchen! Also, follow me at Cookin’ With Mima on Facebook, Instagram, Pinterest for all of my latest social posts and recipes.
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.