Aunt Josephine's Fresh Pear Cake

Aunt Josephine's Fresh Pear Cake

3 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 40 m
Recipe by  Sarah

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 9-inch cake


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) 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.

Share It

Reviews (3)

Rate This Recipe


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.



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.



Old-fashioned flavor with the autumn harvest flavor of pear. Loved this!

More Reviews

Similar Recipes

Fresh Pear Cake

Fresh Pear Cake

Fabulously Sweet Pear Cake

Fabulously Sweet Pear Cake

Sour Cream Pear Cake

Sour Cream Pear Cake

Fresh Lemon Bundt Cake

Fresh Lemon Bundt Cake

Aunt Kate's Strawberry Cake

Aunt Kate's Strawberry Cake

Pear and Blueberry Cake

Pear and Blueberry Cake


Amount Per Serving (10 total)

  • Calories
  • 529 cal
  • 26%
  • Fat
  • 31.6 g
  • 49%
  • Carbs
  • 57.1 g
  • 18%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 395 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Fresh Pear Cake


next recipe:

Fabulously Sweet Pear Cake