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Moist Pear Cake Recipe — 20-Minute Prep, Simple Steps

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 a fast, one-bowl dessert with only about 20 minutes of prep and a bakery-quality result. If you want a reliably moist fruit cake that balances a light, buttery sponge with the natural sweetness of ripe pears, this recipe delivers a tender crumb and caramelized topping every time.

The Secret to a Fluffy Crumb: Aeration

To avoid a gummy texture or sinking fruit, focus on aeration. Whip the butter and sugar at high speed before adding the eggs to create a network of air pockets. That aeration keeps the sponge light and helps the pear slices stay suspended rather than sinking to the bottom.

The “Shield & Bake” Method

Pears contain a lot of water, so the center needs extra time to set. At about the 40-minute mark, loosely tent the pan with aluminum foil. This traps carry-over heat and finishes the center while protecting the cinnamon-sugar topping from over-browning.

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

Gather everything before you start. Room-temperature butter and eggs make a smoother, silkier 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 or cake flour, granulated sugar, and baking powder.
  • Liquid and fat: softened unsalted butter, whole milk, oil, and room-temperature eggs.
  • Flavor: vanilla extract, lemon zest (optional), and a pinch of salt.

The Signature Topping

  • Cinnamon & brown sugar: sprinkled on top to form 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: Peel, core, and slice pears into even thin slices. If they’re very juicy, pat them dry with paper towels so they don’t make the batter soggy.
Creaming softened butter and granulated sugar in a stand mixer to create a light and airy sponge cake base.
Step 2: Cream the softened butter and sugar on medium-high speed for about 1 minute until smooth.
Incorporating room temperature eggs and vanilla extract into the buttery cake batter for an emulsified, silky texture.
Step 3: Add vanilla, lemon zest, and eggs. Reduce speed and whip 1–2 minutes until pale and airy—this adds the lift that keeps the cake light.
Sifting all-purpose flour and baking powder into the wet ingredients to ensure a tender pear cake crumb without overmixing.
Step 4: Lower the mixer and sift in flour, baking powder, and a pinch of salt. Mix only until combined to preserve tenderness.
Pouring whole milk into a thick, buttery cake batter and gently folding the mixture together for a smooth, creamy texture.
Step 5: With the mixer on low, stream in milk and oil and mix until the batter is thick and glossy. It should be sturdy enough to hold the pears without running.
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: Line a 10×3-inch deep springform pan with parchment and grease the sides. Pour in the batter and smooth the top.
Arranging a decorative spiral of pear slices on top of the cake batter before sprinkling with cinnamon sugar.
Step 7: Arrange the pear slices in a tight overlapping spiral or even layer to cover the batter. Generously sprinkle with cinnamon and brown sugar to form the caramelized crust as it bakes.
A freshly baked easy moist pear cake with a golden caramelized cinnamon-sugar crust resting in the cake pan.
Step 8: Bake at 350°F (180°C). At 40 minutes, loosely tent with foil to protect the top. Bake about 55–65 minutes total, or until a wooden skewer inserted in the center 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 pears: Use Bosc or Anjou to keep shape; Bartlett gives a softer, jammy result.
  • Pan size: A 10×3-inch deep springform helps the center bake fully. If you use a wider, shallower pan, reduce bake time 10–15 minutes and watch the center.
  • Foil shield: Don’t forget to tent at 40 minutes if the top is browning too fast.

Storage & Freezing Tips

  • Room temperature: Keeps moist for about 2 days in an airtight container.
  • Refrigerate: Store up to 5 days. Bring to room temperature or microwave a slice briefly to refresh the crumb.
  • Freeze: Wrap individual slices tightly and freeze up to 2 months; thaw overnight in the fridge.
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—drain and pat canned pears thoroughly so excess liquid doesn’t make the cake soggy.

Do I have to peel the pears?

Peeling is recommended. The skin can become tough after a long bake; peeling gives a consistently tender texture.

Why did my cake sink in the middle?

Common causes are opening the oven too early or using old leavening agents. Make sure the oven is fully preheated and your baking powder is fresh.

Why did my pears sink?

If the batter wasn’t aerated enough or was overmixed after adding flour, fruit can sink. Whip the eggs and sugar until airy and avoid overmixing once flour is added.

A knife cutting a fresh slice out of a whole round pear cake, showcasing the golden-brown caramelized cinnamon sugar crust.
4.85 from 371 votes

Easy Moist Pear Cake

By: Mariam Ezzeddine
A simple one-bowl pear cake with a tender buttery crumb and elegant pear spirals, finished with cinnamon-sugar. Ready for the oven in about 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

  • 2 1/4 cups cake or all-purpose flour, sifted
  • 1 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, soft
  • 1/3 cup canola or vegetable oil
  • 3 tsp baking powder
  • 1–2 tbsp vanilla extract
  • 4 large eggs
  • 1/2 cup whole milk
  • 3 ripe pears, peeled and thinly sliced
  • 1/8 tsp salt (just a pinch)
  • 1 tsp lemon zest (optional)
  • 2 tbsp confectioners’ sugar for dusting after baking

Toppings before baking:

  • 1/4 cup brown sugar (or less to taste)
  • 3/4 tsp ground cinnamon

Instructions

  • Preheat and prep: Preheat oven to 350°F (175°C). Peel, core, and thinly slice the pears; set aside.
  • Cream the base: In an electric mixer, cream butter and sugar on medium-high for about 1 minute until smooth.
  • Aerate the batter: Add vanilla, lemon zest, and eggs. Whip on high 1–2 minutes until pale and voluminous.
  • Incorporate dry ingredients: Lower speed and add baking powder, sifted flour, and salt. Mix until just combined.
  • Emulsify: With the mixer on low, stream in milk and oil until the batter is thick and glossy.
  • Prepare the pan: Line the bottom of a 10×3-inch springform pan with parchment and grease the sides. Transfer and smooth the batter.
  • Layer and season: Arrange pear slices to cover the surface and sprinkle generously with cinnamon and brown sugar.
  • Bake: Bake 55–65 minutes. At 40 minutes, loosely tent with foil to prevent over-browning while the center finishes. Test with a wooden skewer; it should come out clean.
  • Cool and serve: Cool in the pan covered with a towel to retain moisture. Once fully cooled (about 1 hour), remove from pan and dust with confectioners’ sugar.

Notes

  • Room temp is key: Use room-temperature butter and eggs for a light sponge.
  • The foil shield: Tent with foil at 40 minutes if the top browns too quickly.
  • Don’t over-mix: Mix just until combined after adding flour to keep the crumb tender.
  • The skewer test: Check the center with a skewer; pears release moisture while baking, so ensure it comes out clean.

Nutrition

Serving: 1 slice | Calories: 358 kcal | Carbohydrates: 49 g | Protein: 5 g | Fat: 16 g

More Cake Recipes

  • Banana Walnut Cake
  • Easy Blueberry Breakfast Cake
  • Super Moist Blueberry Bundt Cake
  • Easy Cinnamon Apple Crumb Cake

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