This was a great cake. Not too sweet. I glad I paid attention as it was well done in my oven at 1 hour....don't overbake..

This cake is wonderful and was big hit. The only changes I made were to omit the nuts and I leave the pears chunky. I baked it in a glass pan and it was done in only 50 minutes. It tastes great on it's own, but with a cream cheese frosting it's spectacular. It was moist enough that next time I may take other reviewers suggestions and cut down on the oil

This cake is awesome! It reminds me of an old fashioned cake like my Granny used to make. I used 1 cup of "Smart Balance" oil to make it healthy. It turned out really moist. My hubby and I can't keep away from it! Thanks.

New, different, great way to use up the over-ripe pears... we used asian pears and everyone was delighted. Nice flavor, delicate but moist. Great with or without a glaze type frosting ( we used a simple lemon/ white sugar glaze) Thanks!

This was delicious. Made in 2 8" round cake pans, did half oil/half applesauce, and frosted with cream cheese frosting. I let the cake sit out on the counter for about a day and a half before icing and serving, and it was incredibly moist. My only complaint would be that it lacked a dominant pear flavor. Next time I will puree more pear and use that instead of the applesauce.

I made this recipe with a few sligt revisions. I reduced the oil to 1/2 cup and subsituted chocolate chips for the pecans. The cake smelled wonderful and was generally good - certainly nice with a cup of tea or coffee. Not sure if I will make again as it has not been a hit with my family.

Nice! I used 1/4 less of both sugars and oil, used 1/3 whole wheat flour, omitted nuts and cooked it for 15 minutes less. I suppose I wasn't really following the recipe much, but I came out with a delicious cake, akin to banana bread.

Yummy cake. My oven runs hot, so the cake was done at 40 minutes. I served it with a simple vanilla frosting and it was great. It is much like banana bread, without the banana flavor of course. I could somewhat feel the texture of pears in the cake, but even though I used pears that were very overripe, you could not really taste the pears. It tasted like a yummy sweet cake.

I followed lots of advice from other reviewers: no pecans, 2/3 cup smart balance oil, and a powdered sugar & milk frosting (with some mulling spice sprinkled in), made in 2 8" cake pans (cooked FAST in 30 minutes). It's true it does not have a lot of pear taste, but it is still a nice caramel color and is super duper moist and flavorful in its own way. My daughters thought it was made with bananas. They both said it was "awesome". Thank you, we'll definitely make this nice autumn cake again.

I used overripe pears and grated them very thinly instead of pureeing them. The pear flavour could have been stronger though. I'll rather use the pears in another recipe.

A decent cake, but not long on flavor. I can't taste any pear in it. I checked the cake at 55 minutes and it probably could have used five minutes less. It smelled ever so wonderful while baking, but not worth the time overall.

i'm used to making cakes with a hand blender, so to use a spatula to mix (gasp) was a change, but it's nice to go back to basics. the pears puree looks pretty good, my pears were just picked off my pear tree and so they weren't overripe. i substitued 1/2 the oil with apple sauce to cut down on calories and added 1 tsp of cinnimon. when i poured it into the pan it looked a bit liquidy. anyways i baked it and the sides burnt before the middle was cooked. and i had to cook ti for about 1 hour and 5 min to get the middle cooked. the edges and bottom of the cake are pretty charred. despite this it smelled great and tasted pretty good. i had to cut off the edges...but you can't really taste the pear though. and it's hard to cut. it's a nice sweet cake.

This cake tasted great although it did not taste of pears. I did modify the recipe a little, so maybe that's why. I added 1 Tsp of cinnamon and 1/4 Tsp of nutmeg. I baked it in a bundt pan for 1 hour. It was perfect. I will try it next time with very ripe pears and no added ingredients. Thanks for a great recipe!

This cake was very good. Only thing I would recommend for others is to watch the baking time. I think 1 hour would have been long enough. Came out very dry for that reason. Great flavor though.

I wish I had cooked this in a loaf pan (I cooked it in the specified 9 by 13 pan)...it was much more like a dense sweet bread than a cake. My pears were very ripe (hubby couldn't believe I wasn't throwing them away! LOL) & I let them sit in the sugar mixture for longer than an hour (got distracted & left them for about 3 hours)...they had a lot of liquid in them so I decreased the oil down to 1/4 of a cup but I think it probably needed just a bit more. This cake has a very unique, subtle flavor that gets better bite after bite. I frosted this w/ Brown Sugar Sauce (from this site). My hubby ate two huge pieces! I forgot to add that the cooking time is indeed wayy off. I set the oven for an hour but because of my obsessive habit of opening the oven door, I caught it just in the nick of time w/ about 10 minutes still left on the timer.

This cake is fantastic! The only reason I didn't give it a full five stars is because I changed the recipe a bit. I didn't use any pecans, and I used 2/3 a cup of Enova instead of veggie oil. I also dusted the finished cake with a bit of powdered sugar instead of making an icing.

WOW!! I just made this cake about and hour ago and it is awesome! This cake is so moist I wouldn't recommend changing anything although I did add a dash of cinnamon. I also made a simple vanilla icing for equal parts confectioners sugar and butter (1lb and 1 cup) and .5 tsp vanilla extract and it made it so sweet and tasty. All my boyfriend could say is, "WOW!!" with a mouth full of it! Thanks so much for this awesome recipe!!