Aunt Josephine's Fresh Pear Cake

Aunt Josephine's Fresh Pear Cake

Sarah 0

"This dense, moist, creamy-sweet pear cake was the signature dessert of my great-great aunts, Beth and Josephine. It was lost for several years. During that time we tried several different pear cake recipes, but none came close to this one. Now that it has been found again (and slightly updated), I want to share it with all of you, so that everyone can enjoy it! With love, Sarah."

Ingredients 1 h 40 m {{adjustedServings}} servings 529 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 57.1g
  • 18%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt(R)) with cooking spray; dust lightly with flour.
  2. Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
  3. Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.
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  • Cook's Note:
  • If you do not feel the cake release from the pan, cover with a damp cloth and let sit for 20 more minutes, then gently remove pan from cake.
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Reviews 4

  1. 4 Ratings


This cake was wonderfully moist and baked up just perfect, which is hard to do where I live (altitude = 7000). So happy to find something delicious to make with the Bartlett pears in my Bountiful Basket. The texture and spices were just right. I didn't have the grapeseed oil so I had to use vegetable oil and it turned out beautifully.

M Davis

This is a nice, mildly sweet cake, with a nice moist texture more like old-fashioned spice cake. The pear flavor doesn't stand out, however, and I disregarded the instructions to mix and mix for 3 minutes after adding the flour. Also, if you're "creaming" turbinado and grapeseed oil, you can stop wasting your time...oil and sugar with this texture will never cream. Beating has no effect whatsoever. I'd give the cake a 4-5 stars, but the instructions about a 3.


It was delightfully yummy and moist. I also layered leftover pear slices at the bottom of the pan to give an upside down cake look. Not very sweet which we liked. I divided the sugar and soaked the pears in one half for 20 mins.