Fall Pear Cake Recipe

Name: Fall Pear Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup Butter, Softened; 1 cup Brown Sugar; 1 cup White Sugar; 4 whole Eggs; 1 cup Pears, Mashed; 1 teaspoon Vanilla; 3 cups Flour, Divided Use; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1 teaspoon Pumpkin Pie Spice; 2 cups Pears, Chopped

Servings: persons

1 cup Butter, Softened
1 cup Brown Sugar
1 cup White Sugar
4 whole Eggs
1 cup Pears, Mashed
1 teaspoon Vanilla
3 cups Flour, Divided Use
1 teaspoon Baking Powder
1/2 teaspoons Salt
1 teaspoon Pumpkin Pie Spice
2 cups Pears, Chopped

1
Heat the oven to 325u00b0F. Spray or line (24) muffin tin(s).
2
Cream the butter and sugars. Add the eggs in, one at a time, beating well after each addition. Beat in the 1 cup of mashed pear. Stir in the vanilla.
3
Reserve 1/4 cup of the flour. Sift the remaining flour, baking powder, salt and pumpkin pie spice. Stir in to the butter and sugar mixture.
4
Use the reserved flour to coat the chopped pears. Fold the pears into the batter.
5
Bake for 15-20 minutes, or until a toothpick comes out clean.
6
***This can also be made in two standard-sized loaf pans or a 10-inch tube pan. The baking time for these is 60-70 minutes. This time, I made one loaf and 12 cupcakes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Butter, Softened, 1 cup Brown Sugar, 1 cup White Sugar, 4 whole Eggs, and more.

Yes, Fall Pear Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fall Pear Cake

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