Why You’ll Love Pear Bundt Cake Recipe
This cake has a tender crumb, warm cinnamon flavor, and juicy bites of pear throughout. The bundt pan gives it a beautiful shape with very little decorating effort, while the caramel drizzle makes it feel extra special. It is also great for serving a crowd since one cake makes 12 generous slices.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pear filling:
- Pears
- Granulated sugar
- Ground cinnamon
For the cake batter:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Vegetable oil
- Whole milk
- Vanilla extract
For the caramel sauce:
- Light brown sugar
- Unsalted butter
- Heavy cream
- Vanilla
Directions
Preheat the oven to 350 degrees F and grease a bundt pan well with baking spray.
Peel, core, and dice the pears. Place them in a bowl, then toss with sugar and cinnamon until evenly coated. Set aside.
In a medium bowl, whisk together the flour, 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 pear mixture over the batter. Repeat with more batter and the remaining pear mixture, then finish with the remaining cake 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 for 20 minutes on a wire rack. 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, stir in the vanilla, and let the sauce cool for about 15 minutes until slightly thickened.
Drizzle the caramel sauce over the bundt cake, slice, and serve.
Servings and timing
This recipe makes 12 servings.
Prep time: 20 minutes
Bake time: 1 hour 20 minutes
Total time: 1 hour 40 minutes
Cooling time: 20 minutes for the cake, plus 15 minutes for the caramel sauce
Variations
You can add chopped walnuts or pecans to the batter for a little crunch. For a warmer spice flavor, add a pinch of nutmeg or ginger along with the cinnamon. Apples can also be used in place of pears, or you can use a mix of both. For a lighter finish, dust the cooled cake with powdered sugar instead of caramel sauce.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. Keep slices in an airtight container to prevent the cake from drying out.
To reheat, warm individual slices in the microwave for about 10 to 15 seconds. If the caramel sauce has thickened too much, warm it gently before drizzling over the cake.
FAQs
Can I use canned pears?
Yes, but drain them very well and pat them dry before using. Fresh pears give the best texture.
What kind of pears work best?
Firm but ripe pears work best because they hold their shape while baking.
Do I have to peel the pears?
Peeling is recommended for a softer texture, but you can leave the skin on if you prefer a more rustic cake.
Can I make this cake ahead of time?
Yes. You can bake the cake a day ahead and drizzle the caramel sauce before serving.
Why did my bundt cake stick to the pan?
Bundt cakes can stick if the pan is not greased well. Make sure every ridge of the pan is coated with baking spray.
Can I freeze Pear Bundt Cake?
Yes. Freeze the cake without the caramel sauce, tightly wrapped, for up to 2 months.
How do I know when the cake is done?
Insert a toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs.
Can I use a different oil?
Yes. Canola oil or another neutral-flavored oil can be used instead of vegetable oil.
Can I make the caramel sauce thicker?
Yes. Let it cool longer, or simmer it slightly longer while stirring until it reaches your desired consistency.
Should this cake be served warm or cold?
It can be served either way, but it tastes especially good slightly warm with the caramel sauce.
Conclusion
Pear Bundt Cake is a beautiful, comforting dessert with tender cake, sweet cinnamon pears, and a rich caramel topping. It is simple enough for everyday baking but impressive enough to serve for special occasions.
Pear Bundt Cake
A moist and tender pear Bundt cake layered with cinnamon-sugar pears and topped with a rich homemade caramel sauce. Perfect for gatherings or a comforting dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 medium pears (peeled and diced)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 1/4 cup all-purpose flour
- 1 1/2 cup 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 degrees 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 granulated sugar, baking powder, and salt.
- In a large bowl, whisk eggs, oil, milk, and vanilla extract. Gradually add the dry ingredients and mix until smooth.
- 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 melted. Stir in heavy cream and cook for a couple of minutes. Remove from heat and add vanilla. Let cool for 15 minutes.
- Drizzle caramel sauce over the cooled cake, slice, and serve.
Notes
- Ensure all refrigerated ingredients are at room temperature for best texture.
- Do not overmix the batter to keep the cake tender.
- The caramel sauce thickens as it cools.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Serve with whipped cream or vanilla ice cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 320 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: 95 mg
