Why You’ll Love Pear Bundt Cake Recipe
This cake is beautifully moist thanks to the diced pears, milk, oil, and eggs. The cinnamon-sugar pear layer adds sweet warmth throughout the cake, while the caramel drizzle makes it feel extra special. It also serves a crowd, making it a great choice for family dinners, parties, and celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium pears, peeled and diced
½ cup granulated sugar
1 teaspoon ground cinnamon
3 ¼ cups all-purpose flour
1 ½ cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
4 whole eggs, at room temperature
1 cup vegetable oil
1 cup whole milk, at room temperature
1 tablespoon vanilla extract
1 cup light brown sugar
6 tablespoons unsalted butter, at room temperature
½ cup heavy cream
1 teaspoon vanilla
Directions
Preheat the oven to 350°F and grease a Bundt pan well with baking spray.
Peel, core, and dice the pears, then place them in a bowl. Add ½ cup granulated sugar and cinnamon, mixing until the pears are evenly coated. Set aside.
In a medium bowl, whisk together the flour, 1 ½ cups granulated sugar, baking powder, and salt.
In a large bowl, whisk the eggs, vegetable oil, milk, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
Pour about one-third of the batter into the prepared Bundt pan. Add half of the cinnamon-sugar pear mixture over the batter. Repeat with more batter and the remaining pears, then finish with the remaining batter on top.
Bake for 1 hour 20 minutes, or until a toothpick inserted into the cake comes out clean.
Let the cake cool in the pan on a wire rack for 20 minutes. Carefully invert it onto a serving plate and remove the pan.
To make the caramel sauce, melt the brown sugar in a skillet over low heat. Add the butter and stir until melted and combined. Pour in the heavy cream and stir continuously for a couple of minutes. Remove from heat and stir in the vanilla. Let the sauce cool for about 15 minutes, allowing it to thicken slightly.
Drizzle the caramel sauce over the cooled Bundt cake, slice, and serve.
Servings and timing
This recipe makes 12 servings.
Prep time: 20 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 40 minutes
Variations
Add chopped pecans or walnuts to the batter for extra texture.
Use apples instead of pears for a similar cozy flavor.
Add a pinch of nutmeg or ginger to the pear mixture for deeper spice.
Dust the finished cake with powdered sugar instead of caramel for a simpler finish.
Use a vanilla glaze if you prefer a lighter topping.
Storage/Reheating
Store leftover Pear Bundt Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, wrap individual slices tightly and store them in a freezer-safe container for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
To reheat, warm individual slices in the microwave for 10 to 15 seconds. If reheating with caramel sauce, warm gently so the sauce softens without overheating.
FAQs
Can I use canned pears?
Yes, but drain them very well before using so they do not add too much moisture to the cake.
Do I have to peel the pears?
Peeling is recommended for a softer texture, but you can leave the skins on if you prefer a more rustic cake.
What type of pears work best?
Firm but ripe pears work best because they hold their shape while baking.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Add the caramel sauce before serving for the best presentation.
Why did my Bundt cake stick to the pan?
The pan may not have been greased thoroughly. Make sure to coat every curve of the Bundt pan with baking spray.
Can I use butter instead of vegetable oil?
Oil keeps the cake very moist, but melted butter can be used for a richer flavor.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. It should come out clean or with only a few moist crumbs.
Can I skip the caramel sauce?
Yes, the cake is delicious on its own, but the caramel sauce adds richness and sweetness.
Should the cake be cooled before adding caramel?
Yes, let the cake cool first so the caramel sets nicely instead of soaking in too quickly.
Can I add nuts to this cake?
Yes, chopped walnuts or pecans pair very well with pears and caramel.
Conclusion
Pear Bundt Cake is a tender, flavorful dessert with sweet pears, warm cinnamon, and a rich caramel finish. It is easy enough for a weekend bake but elegant enough for special occasions.
Pear Bundt Cake
A moist and warmly spiced pear Bundt cake layered with cinnamon-sugar pears and finished with a rich homemade caramel drizzle.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 medium pears (peeled and diced)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 whole eggs (at room temperature)
- 1 cup vegetable oil
- 1 cup whole milk (at room temperature)
- 1 tablespoon vanilla extract
- 1 cup light brown sugar
- 6 tablespoons unsalted butter (at room temperature)
- 1/2 cup heavy cream
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F and grease a bundt pan with baking spray.
- In a bowl, combine diced pears with 1/2 cup granulated sugar and cinnamon. Mix well and set aside.
- In a medium bowl, whisk together flour, 1 1/2 cups sugar, baking powder, and salt.
- In a large bowl, whisk eggs, oil, milk, and vanilla extract until smooth. Gradually add the dry ingredients and mix until fully incorporated.
- Pour one-third of the batter into the prepared pan. Add half of the pear mixture. Repeat layering, ending with batter on top.
- Bake for about 1 hour 20 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 20 minutes, then invert onto a plate and remove the pan.
- For the caramel sauce, melt brown sugar in a skillet over low heat. Add butter and stir until combined. Stir in heavy cream and cook for a few minutes. Remove from heat and add vanilla. Let cool for 15 minutes to thicken.
- Drizzle caramel sauce over the cooled cake, slice, and serve.
Notes
- Use ripe but firm pears for best texture.
- Ensure all refrigerated ingredients are at room temperature for a smoother batter.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- The caramel sauce can be made ahead and reheated gently before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
