This Pear Bundt Cake is homey, moist, and full of autumn warmth. Chunks of pear folded into a spiced batter bake beautifully into a golden bundt, with a soft interior and caramelized edges. It's easy enough for everyday dessert, but elegant enough to serve for gatherings or brunch.
As the years go on I absolutely have fallen in love with bundt cakes. My favorite pan to use is this Nordicware Brilliance Pan because of all of the ridges you can cut slices so easily. While I do love layer cakes, making one layer that serves a crowd is just easier. Bundt cake recipes are perfect for parties.
I chose not to frost this cake because I wanted a simple cake perfect any time of day, especially with a cup of tea. If you want a frosting then the brown butter frosting from my gingerbread bundt cake would be perfect or the toffee glaze from my apple bundt cake.
What Makes This Pear Cake Shine
- Flour, Baking Soda + Salt + Spices (cinnamon, nutmeg, cloves): Build the structure and infuse warmth and depth of flavor.
- Melted Butter + Vegetable Oil + Sugars: Provide richness, moisture, and a tender texture.
- Sour Cream: Helps balance richness and keeps the crumb soft.
- Eggs: Give structure and lift to the batter.
- Pears (chopped): The star-gives bursts of juicy fruit in every slice. Use ripe but firm pears.
If you like you can dust the cake with powdered sugar. Even adding half a cup of chopped pecans or walnuts to the cake batter would be delicious.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Batter + Pears + Warm Spices = Cake Magic
Serve with a dusting of confectioner's sugar if desired. Don't miss all of my bundt cake recipes.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Moist Pear and Spice Bundt Cake
This Pear Bundt Cake is homey, moist, and full of autumn warmth. Chunks of pear folded into a spiced batter bake beautifully into a golden bundt, with a soft interior and caramelized edges. It's easy enough for everyday dessert, but elegant enough to serve for gatherings or brunch.
- Total Time: 1 hour 10 minutes
- Yield: 10-12 Slices 1x
Ingredients
- 375 grams (3 Cups) All-Purpose Flour/ Plain Flour
- 1 ½ Teaspoons Baking Soda
- 1 Teaspoon Salt
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Ground Cloves
- 8oz (1 Cup) Unsalted Butter, melted
- 2oz (¼ Cup) Vegetable Oil
- 350 grams (1 ¾ Cups) Granulated Sugar
- 4oz (½ Cup) Sour Cream, at room temperature
- 3 Large Eggs, at room temperature
- 315 grams (2 Medium-Large) Pears, chopped into small chunks
Instructions
- Preheat oven to 350F/180C and grease a 10-cup bundt pan with non-stick cooking spray.
- In a large bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another large bowl whisk together the melted butter, vegetable oil, sugars, sour cream, and eggs. Make sure to whisk until fully combined.
- Add the dry ingredients and pears to the wet ingredients and mix until just combined, over mixing can create a tough cake.
- Pour the pear cake batter evenly into the prepared pan and bake for 45-60 minutes, or until a toothpick inserted comes out clean. Depending on the shape of your bundt pan your cake may be wider or taller, a wider cake pan will bake quicker than a taller bundt pan. Let cool in cake pan for 10 minutes then invert into a wire rack. Serve with a dusting of confectioner's sugar if desired.
Notes
Freezing: You can totally freeze the pear bundt cake. To freeze the cake let it cool completely then wrap in plastic wrap, tightly, then wrap it again. This helps avoid any freezer burn. Let the cake thaw on the counter overnight. You can also freeze individual slices of cake the same way. Wrap in plastic wrap tightly, twice, then store in a freezer-safe container like a plastic bag. To thaw let a slice sit on the counter at room temperature for a couple of hours.
- Prep Time: 10
- Cook Time: 60
- Category: Dessert
- Method: Bake
- Cuisine: American
Liz says
I made this cake. Absolutely fantastic! Think I’m going to make another one today and freeze it until the holidays.
Elizabeth Waterson says
Thank you for the lovely review Liz, so pleased that you enjoyed the cake. Take care. XX Liz
Dianne says
The recipe says 4oz and 1 cup for the sour cream. So I chose 1 cup. The cake came out great! Thank you for the delicious recipe!
Elizabeth Waterson says
Hi Diane, I am so pleased you enjoyed the cake, thank you for reporting back! Next time would you also leave a star rating as well please, I would be so grateful! Thank you XX Liz
Brenda says
Looks like this might also make a nice muffin, what do you think??
Elizabeth Waterson says
Hi Brenda, I have never made these into muffins, I would assume they will be a bit dense for muffins but I am sure the flavor will be delicious. Please let me know if you try the recipe and what you think! XX Liz
Lucille T says
Hi there, can I substitute sour cream for yogurt or something else? Thanks!
Elizabeth Waterson says
You could try buttermilk or whole milk but it will alter the texture of the cake! Hope that helps, please report back if you try it! XX Liz