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37 Comments

Pear Bundt Cake

Kathleen

by Kathleen Pope Jun 22, 2023

Jump to Recipe

Long pin for easy fresh pear cake. Top image of glazed pear cake with vanilla glaze, bottom image of slice of pear cake without glaze on a pretty plate.
Pin for fresh pear bundt cake with top image of naked pear cake on wood disc, bottom image slice of pear cake drizzled with vanilla butter sauce.
Fresh Spiced Pear Bundt Cake recipe with top image of unglazed pear bundt cake on pretty wooden platter, bottom image of glazed pear cake slice under a dome with pears behind.

Pears are in season, and you’re looking for the perfect dessert. Here it is with this easy to make Pear Bundt Cake. This pear cake recipe is perfect for a fall bake sale, a party, or even a family dinner. The end result is pretty and so, so delicious!

This dessert only takes about 15 minutes to prepare and into the oven. It can’t get easier than that! Paired with this mouthwatering vanilla sauce, it will take a plain ol’ bundt cake to heavenly levels.

If you’re ready for another fancy-looking bundt dessert, check out my Nothing Bundt Cake Recipe for chocolate decadence. And if you’re in the mood for a simple coffee cake, try this Cinnamon Swirl Bundt Cake where hands on time is only 15 minutes.

slice of Pear bundt cake recipe with a spoon drizzling vanilla sauce on top.
This post may contain affiliate links. Read my disclosure & privacy policy.

I received ripe, juicy Bartlett pears from Melissa’s produce and light brown sugar provided by Dixie Crystals; but the opinions on the deliciousness of this pear cake recipe and these products are entirely my own!

This week I am featuring a different fall flavored recipe each day; check out the other days: Panera Autumn Squash Soup, Fall Charcuterie Board, Gluten-Free Apple Pie, Graham Cracker Crumble Topping and this pear cake!

Once you try this pear cake recipe, you’ll see how easy it is to make and want to make it every fall. It looks so fancy and will impress your family and friends. It’s perfect for a luncheon when the kids are in school or for an after dinner treat.

I adore pears, and fall is the perfect time to use fresh pears. If you’re looking for the perfect autumn salad, you’re going to love this Wild Rice Harvest Salad with pears or apples, grapes, pomegranate arils, nuts, and cheese.

Pear Cake Recipe Ingredients

Most of these items will be pantry staples, for the entire ingredient list and instructions be sure to print out the recipe card at the end of the post.

Pear Cake Ingredient shot from L-R all purpose flour, walnuts, granulated sugar, brown sugar, buttermilk, butter, baking soda, salt, cinnamon, nutmeg, vanilla bean paste, eggs, vanilla extract and pears.
  • All-purpose flour | I use organic unbleached, all-purpose flour — a healthy choice for all my baking.
  • Butter | Used for flavor and to make the cake’s texture light and fluffy, no substitutes.
  • Light brown sugar | I recommend Dixie Crystals, all natural pure cane brown sugar, it’s non-GMO.
  • Eggs | They bind the ingredients beautifully, bring them to room temperature first.
  • Vanilla | I used a combo of vanilla extract and my homemade bourbon vanilla extract for a rich seasonal taste.
  • Vanilla Bean Paste | I use Rodelle, seriously, it is superior and reasonably priced, and delicious, should I go on?
  • Buttermilk | My secret ingredient to keep it super moist, no buttermilk to my tip below.
  • Cinnamon and Nutmeg | These are my favorite flavors for this autumn treat.
  • Toasted walnuts | I love the texture and flavor toasted walnuts give. You could also use pecans, or your favorite nut.
  • Pears | This is the signature ingredient! I used Melissa’s Bartlett pears.

HOW TO MAKE YOUR OWN BUTTERMILK | I love using real, whole milk buttermilk, but I get it if you don’t have any. You can use this simple substitute. Add 1 tablespoon of white vinegar or lemon juice to a 1 cup measuring cup, then add milk to the 1 cup mark, stir and let sit for 5-10 minutes while you pre your other ingredients! Ta-da!

Instructions

Preheat your oven to 350 degrees and grease your bundt pan well, I like using Bak-Klene my bundt cakes release easily every single time.

Creaming butter and sugars for pear cake recipe and whisking flour and dry ingredients together.

Use your stand mixer and beat the butter for 30 seconds. Add the sugar and beat until it is fluffy, about 3 minutes.

In a medium-sized bowl, whisk the flour, baking soda, baking powder, nutmeg, cinnamon, and salt together. Set it aside.

Adding eggs and vanilla to pear cake recipe.

Add your eggs in one at a time, beating for 1 minute. Then add vanilla and vanilla bean paste.

Alternating flour mixture and buttermilk in pear cake recipe.

Alternate by adding some of the flour mixture and then the buttermilk.

Adding walnuts to pear bundt cake and pouring half the pears onto the bundt batter in prepared pan.

Stir in the walnuts. Spoon a third of the batter into prepared bundt pan, sprinkle half the pears, repeat.

Layering the pears between the batter for pear bundt cake recipe.

Finish with the last third of the pear cake batter, then smooth with spatula and on top. Swirl the layers together with a butter knife.

Tap the pan to settle the batter and bake. After about an hour, your toothpick should come out clean. Cool in pan on wire rack for 10 minutes, then place the wire rack on top of the bundt pan, using hot pads, gently invert the pear bundt cake onto the cooling rack. Allow to cool completely.

While it’s baking, you can make a Vanilla Buttercream Glaze or Vanilla Butter Sauce (recipe in card).

Pear bundt cake on wire cooling rack.

Variations


For a bundt cake glaze, pictured is the vanilla sauce dessert sauce (recipe included) and the thicker glaze is the Vanilla Buttercream Glaze and Vanilla Sauce! Add a bit of crunch, with this graham cracker crumble topping.

You can also play with the spices and mix it up by adding ginger, cardamom, orange zest, pumpkin pie spice or lavender. Each one of these will add a unique flavor and look. But don’t put them all in the same cake. Try adding one new thing at a time to find your personal favorite!

I used Bartlett pears for this recipe, but any ripe pear will work.

TFC Pro Tips

  • Pro Tip 1 | Don’t skip mixing the batter at a medium-high speed for 3-4 minutes. You’re whipping in air during this step, making a fluffier pear bundt cake.
  • Pro Tip 2 | Add eggs one at a time. Because the eggs give structure to the cake, you want them to mix with the other ingredients instead of each other. Adding them one at a time will give you a consistent batter for your cake.
  • Pro Tip 3 | Cool completely! When it’s still in the pan, the heat from the metal is still cooking your cake. Once it’s on the wire rack and completely cool, it’s easier to cut. It’s best to let it cool for a couple of hours on the counter instead of the fridge.

Frequently Asked Questions

How do I make it so my bundt cake doesn’t stick?

Grease your bundt pan thoroughly before adding the batter. I love using Baker’s Joy or Bak-Klene, as they have flour in them and always release. When you remove the cake from the oven, loosen the edges.

Why is my cake sinking in the middle?

There are several things that can be the problem. Here’s some troubleshooting to find a solution.

Don’t open and close the oven door. Every time that door opens, you’re losing about 50% of the heat. Cold air stops it from rising properly.

In a humid climate, your cake can fall if it doesn’t have enough moisture. A trick is to add 15 degrees to the cooking temperature. But watch it closely!

A high altitude is another problem. Try adding 15-25 degrees to your oven temperature. This helps it bake quickly before it expands too much. Also, fully preheat your oven before baking. And be sure to follow my adjustments for high altitude.

If you have too much baking soda or baking powder your cake grows too quickly and then collapses.

Image of glazed pear bundt cake with fingers of glaze dripping down the sides.

High Altitude Pear Cake Recipe

As you know, sometimes baking at high altitude can be tricky, here are the tweaks I made for this recipe.

  • Add 2 tablespoons all-purpose flour
  • Decrease baking powder to 1 teaspoon
  • Reduce light brown sugar and granulated sugar to ¾ cups (each)
  • Bring eggs to room temperature, if you forgot, simply place them in a bowl of warm (not hot) water for 5-10 minutes.
  • If your oven runs on the cooler side (use oven thermometer), increase temp by 25 degrees. If using a dark non-stick pan, keep temp at 350F.

Recommended Tools

These tools will help make baking this luscious pear cake recipe so much easier!

  • Heavy Bundt Pan | the King of all bundt pans is Nordic Ware, they have been making them for decades, and they are truly superior to thin aluminum bundt pans. Be sure it’s at least 10 cup, smaller and you will have overflow.
  • Fruit & Veggie Peeler | This is my favorite vegetable and fruit peeler, this Oxo Swivel peeler, is sharp and non-slip.
  • Spatula | You don’t want a flimsy spatula, I adore these Tovolo spatulas.
  • Stand Mixer | You can certainly make this pear cake recipe using a hand mixer, but if you love to bake, maybe it’s time to make the investment in a stand mixer, they are superior in their ability to cream and blend.
Slice of pear cake on a pretty plate dripping with vanilla butter sauce and graham cracker crumble on top.

Similar Showy Desserts

  • Traditional Tiramisu
  • Chocolate Bread Pudding with Creme Anglaise
  • The Best Key Lime Pie | The most popular dessert recipe on the TFC! Fabulous year round!
  • Mud Pie Ice Cream Cake
  • Best White Chocolate Raspberry Bundt Cake {Nothing Bundt Cake Copycat Recipe}

Storage Tips

Store pear bundt cake the counter for 1-2 days, try using one of these handy bundt savers. Or, cool completely (at least 1 hour), and place in bundt carrier or wrap well in plastic wrap, will keep in fridge for 7 days.

FREEZE | Wrap well in plastic wrap, 1-2 layers, then in foil and freeze for up to 4 months. Thaw overnight in fridge and bring to room temperature before serving.

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
slice of Pear bundt cake recipe with a spoon drizzling vanilla sauce on top.

Pear Bundt Cake Recipe

5 from 4 readers
Author: Kathleen • The Fresh Cooky © 2021
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
Servings: 12 servings
Print Pin SaveSaved!
Pears are in season, and you’re looking for the perfect dessert. Here it is with this easy to make Pear Bundt Cake. This pear cake recipe is perfect for a fall bake sale, a party, or even a family dinner. The end result is pretty and so, so delicious!

Equipment

  • Tovolo Elements Wooden Handled Silicone Spatula set
  • OXO Good Grips Swivel Peeler
  • Nordic Ware Platinum Collection Anniversary Bundt Pan

Ingredients 

  • 2 ¼ cups all-purpose flour 2 tablespoons additional for high altitude
  • 1 ½ teaspoons baking powder reduce to 1 teaspoon for high altitude
  • 1 teaspoon cinnamon
  • ½ teaspoon fresh nutmeg ground may be used
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup 2 sticks butter, softened
  • [1 cup light brown sugar packed (¾ cup for high altitude)]
  • 1 cup granulated sugar ¾ cup for high altitude, I use all natural cane sugar
  • 3 eggs large room temperature
  • [1 teaspoon vanilla bean paste or vanilla extract]
  • [1 teaspoon bourbon vanilla extract* ]
  • 1 ¼ cups buttermilk I used whole buttermilk (to make your own see notes)
  • ¾ cup walnuts chopped and toasted*
  • 1 ½ cups pear peeled cored and chopped or shredded (about 2 small pears, I used Melissa’s Bartlett pears)

Vanilla Sauce

  • ½ cup butter
  • ½ cup heavy whipping cream
  • 1 cup sugar
  • 1 ½-2 teaspoons vanilla extract
Get Recipe Ingredients

Instructions

  • Preheat oven to 350 degrees F and grease and flour (or use a baking spray with flour in it) a 10-inch fluted tube pan or 10 cup bundt cake pan. 
  • In a medium bowl whisk together the flour, cinnamon, nutmeg, baking powder, soda & salt. 
  • Beat butter in the bowl of a stand mixer or hand mixer on medium speed for about 30 seconds. Add both sugars, mix on medium for another 30 seconds, scrape down sides, then increase speed to medium-high and mix for 3-4 minutes until light and fluffy. (Longer if using cane sugar).
  • Add eggs, one at a time, beating for 45 seconds for each egg. Mix in vanilla bean paste & extract. 
  • Alternately add flour mixture and buttermilk, mixing until just combined after each addition. Stir in walnuts. While spooning into prepared pan, sprinkle chopped pears as you go, then using a butter knife gently swirl the layers together, smooth the top evenly. 
  • Tap the bundt pan gently a few times on a potholder to settle the batter, then bake for 50-65 minutes until toothpick inserted comes out clean. 
  • Cool on wire rack for 10 minutes, then invert onto cooling rack to cool completely. If desired, drizzle cooled cake with vanilla buttercream glaze or make vanilla butter sauce (or go crazy and do both).
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

*Homemade Bourbon Vanilla Extract is optional, but adds a delicious flavor. You may replace with an additional teaspoon of vanilla bean paste or regular vanilla extract.
How to make buttermilk | Add 1 tablespoon white vinegar or lemon juice to a scant one cup of milk, stir and let sit for 5-10 minutes.

Toasting Walnuts

Oven: Line a rimmed sheet pan with parchment paper for easy clean up. Place walnut pieces in preheated 350F degree oven and toast for 8-10 minutes.
Stovetop: In a light, non-stick pan, toss no more than 1 cup of chopped walnuts, shaking occasionally over medium-low heart, about 3-5 minutes.
Any ripe pear may be used, typically about 2 small pears is all you need.

Nutrition

Serving: 11 serving | Calories: 262kcal | Carbohydrates: 47g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 48mg | Sodium: 236mg | Fiber: 2g | Sugar: 27g
slice of Pear bundt cake recipe with a spoon drizzling vanilla sauce on top.
Did you make my Pear Bundt Cake Recipe?Show it off! Share on Instagram, tag @thefreshcooky, and use the hashtag #thefreshcooky!
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More #FallFlavors Recipes Below:

Beverages

  • Apple Cider Milk Tea With Boba And Caramel Apple from Magical Ingredients
  • Apple Cider Old Fashioned from Books n’ Cooks

Breakfast and Baked Goods

  • Apple Cider Donut Muffins from Cheese Curd In Paradise
  • Pear and Apple Cider Scones from A Kitchen Hoor’s Adventures
  • Spiced Pumpkin Coffee Cake from Hezzi-D’s Books and Cooks

Side Dishes

  • Balsamic Roasted Purple Brussels Sprouts W/ Grapes & Chestnuts from Savory Moments
  • Cinnamon Sweet Potato Pumpkin Muffins from Blogghetti
  • Fall Roasted Vegetable Medley from Family Around the Table
  • Glazed Cippolini Onions With Rosemary from Life Love and Good Food
  • Sweet Potato Latkes from Take Two Tapas

Main Dishes

  • Apple Cider Pulled Pork With Apple Slaw from Simple and Savory
  • Butternut Squash Pasta Sauce from Jen around the world

Desserts

  • Apple Blondies from Eat Move Make
  • Apple Turnover from Art of Natural Living
  • Butterscotch Pie from Lemon Blossoms
  • Gf Cinnamon Graham Cracker Cupcakes from Frugal & Fit

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pears

Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Stacey Graves

    Sun, Oct 6, 2024 at 5:38 am

    5 stars
    Fabulous!! loved this cake so much and received multiple compliments on it as well! I did make some substitutions. Instead of all purpose flour, I used a 50-50 blend of whole wheat flour and almond flour, and instead of white granulated sugar I used honey. I didn’t have vanilla paste so I just doubled up on regular vanilla extract. Next time, I will half the vanilla glaze recipe because I just used it as a drizzle for presentation. Absolutely making this every time I have a bunch of seasonal pears!

    Reply
    • KathleenKathleen Pope

      Mon, Oct 7, 2024 at 2:15 pm

      Thank you so much for your kind words Stacey!! Love your tweaks to it!!

      Reply
  2. Thomas

    Thu, Oct 3, 2024 at 12:23 pm

    5 stars
    Both cake and sauce were delicious

    Reply
    • KathleenKathleen Pope

      Thu, Oct 3, 2024 at 1:12 pm

      Thank you so much Thomas!! Appreciate your comment so much!

      Reply
  3. Donna

    Fri, Oct 7, 2022 at 12:14 pm

    5 stars
    I made the pear Bundt cake this morning and just had a piece- it is awesome! Thank you so much for a pear cake recipe with all butter! It was moist and the flavor was outstanding! I think this would also be good using apples.

    Reply
    • KathleenKathleen Pope

      Fri, Oct 7, 2022 at 1:15 pm

      Hi Donna, YAY! I am sure it would be just as delicious using apples, peaches, plums, blueberries! Haha and yes doesnโ€™t butter make everything better! Thanks so much for your kind words! So appreciate it!

      Reply
  4. Ellen

    Fri, Nov 26, 2021 at 5:44 pm

    I love the idea of a vanilla sauce over this Bundt cake.

    Reply
    • KathleenKathleen Pope

      Mon, Nov 29, 2021 at 11:51 am

      It’s divine Ellen!

      Reply
  5. Christie

    Thu, Oct 21, 2021 at 5:24 pm

    You had me at pear. Seriously. They’re like my fave fruit. So this bundt cake is going on the menu soon! Yum!

    Reply
    • KathleenKathleen Pope

      Fri, Oct 22, 2021 at 8:55 pm

      Awe, thank you so much Christie, it is a delicious bundt cake!

      Reply
  6. Radha

    Thu, Sep 23, 2021 at 3:47 pm

    The cake looks delicious with lovely flavors! I love the addition of sauce and top.

    Reply
    • KathleenKathleen

      Mon, Sep 27, 2021 at 5:37 am

      Thank you so much!

      Reply
  7. Amy Nash

    Thu, Sep 23, 2021 at 3:14 pm

    This cake looks heavenly, especially with that gorgeous glaze on top!

    Reply
    • KathleenKathleen

      Mon, Sep 27, 2021 at 5:38 am

      Thank you, Amy!

      Reply
  8. Lynn @ Fresh April Flours

    Mon, Sep 20, 2021 at 6:28 am

    Yep, sign me up for one!

    Reply
    • KathleenKathleen

      Mon, Sep 20, 2021 at 2:42 pm

      You are on the list! ๐Ÿ˜‰

      Reply
  9. Hezzi-D

    Sun, Sep 19, 2021 at 4:47 am

    I’m a big Bundt fan and pear is one of my favorite flavors so I’m all in with this cake!

    Reply
    • KathleenKathleen

      Sun, Sep 19, 2021 at 12:52 pm

      Thank you, I love hearing that!!

      Reply
  10. Rebecca

    Sun, Sep 19, 2021 at 4:10 am

    5 stars
    This was rich and yummy! The pear flavor in the cake was outstanding and the vanilla sauce was so sweet and delicious!

    Reply
  11. Amy (Savory Moments)

    Sat, Sep 18, 2021 at 7:28 pm

    I’m really loving the use of pears in here – they are so underutilized and are a favorite of mine. Looks absolutely delicious!

    Reply
    • KathleenKathleen

      Sun, Sep 19, 2021 at 12:52 pm

      Aren’t they though! Thank you so much!

      Reply
  12. karen @karenskitchenstories

    Sat, Sep 18, 2021 at 4:39 pm

    That glaze! Oh my goodness!! What a great use of pears.

    Reply
    • KathleenKathleen

      Sun, Sep 19, 2021 at 12:52 pm

      Thanks so much Karen!

      Reply
  13. Inger@Art of Natural Living

    Sat, Sep 18, 2021 at 1:15 pm

    Love pears and this bundt cake looks so pretty and tasty, right down to the vanilla sauce!

    Reply
    • KathleenKathleen

      Sat, Sep 18, 2021 at 1:37 pm

      It is so easy, but looks fancy, the best of both worlds!

      Reply
  14. Jennifer

    Fri, Sep 17, 2021 at 8:09 pm

    This truly is a fabulous Fall inspired bundt cake. I think I’ll use the bourbon vanilla glaze.

    Reply
    • KathleenKathleen

      Sat, Sep 18, 2021 at 1:37 pm

      I think that’s a wise choice!

      Reply
  15. Jolene

    Fri, Sep 17, 2021 at 4:27 pm

    Your posts are always jam packed with great info! We’re huge fans of pears and I can never get enough recipes using them, can’t wait to give this a try!

    Reply
    • KathleenKathleen

      Fri, Sep 17, 2021 at 4:28 pm

      Awe, thank you so much Jolene, you made my month! Hope you love this recipe!

      Reply
  16. Tasia ~ two sugar bugs

    Fri, Sep 17, 2021 at 3:25 pm

    The pears in this beautiful bundt cake make it such a perfect fall bake! I always enjoy all your helpful tips too!

    Reply
    • KathleenKathleen

      Fri, Sep 17, 2021 at 4:25 pm

      They truly do Tasia, and thank you for your kind words!

      Reply
  17. Sue Ringsdorf

    Fri, Sep 17, 2021 at 1:44 pm

    Pears are underrated in desserts, and THIS one is SO GOOD! YUM.

    Reply
    • KathleenKathleen

      Fri, Sep 17, 2021 at 4:26 pm

      That is so true Sue!! Thank you!

      Reply
  18. Jennifer

    Fri, Sep 17, 2021 at 12:16 pm

    That bundt cake is gorgeous. My mouth is watering. I love that you used pears for it.

    Reply
    • KathleenKathleen

      Fri, Sep 17, 2021 at 4:27 pm

      Thank you Jennifer, the pears are subtle but add so much moisture!

      Reply
  19. Lisa Kerhin

    Fri, Sep 17, 2021 at 11:19 am

    I love that vanilla butter sauce – perfect for this cake.

    Reply
    • KathleenKathleen

      Fri, Sep 17, 2021 at 4:31 pm

      Oh it is so perfect for this cake!

      Reply

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Kathleen Pope

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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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