Fresh Pear Cake

Fresh Pear Cake

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"This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes."
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servings 455 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 67.3g
  • 22%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Combine the pears and the sugar and let stand for one hour.
  2. Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
  3. Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
  4. Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
  5. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.


  1. 287 Ratings

Most helpful positive review

I made this cake 3 times in one week, I didn't have any nutmeg so I decided to try adding a tsp. of ginger, it was real good, everyone loved it. Yesterday I made the pear cake again but this ti...

Most helpful critical review

This cake had great pear flavor and is quite filing. This is a good cake to eat fresh - it doesn't hold up long. After a couple of days the spices became overpowering and it became spice cake wi...

I made this cake 3 times in one week, I didn't have any nutmeg so I decided to try adding a tsp. of ginger, it was real good, everyone loved it. Yesterday I made the pear cake again but this ti...

My husband and I really enjoyed this cake. I did halve the nutmeg and cloves because a lot of the reviewers recommended it and I was afraid I'd get a Spice Cake with some pears when what I want...

This recipe was sooooooooooooooo good, I did change the recipe a little, I added half wheat and half white flour and added apple sauce instead of the oil. I also added a half cup less sugar, and...

My family enjoyed this cake. After I sprayed my pan I coated it with a cinnamon/sugar mixture. I substituted ginger for the cloves and drizzled a powdered sugar, milk & vanilla glaze over the ...

What better way to use pears? I found the spices in this recipe to be perfect. Very flavorful and I would not change the amounts. This cake was very moist and the fact that it's "healthy" (we...

Tastes like a real home cooked country style cake. I used five pears, I diced 2 1/2 and grated 2 1/2. I also used butter in place of the oil. The cake was moist and flavourful - yummy!!!

Excellent! I made the cake exactly as listed, and the results were delicious. Moist, spicy, nice pear fruit cooked throughout. I will make this one again.

This cake was wonderful. I used ginger instead of nutmeg and cut the spices in half. I also used cake flour. While the pears sat for an hour with the sugar they were joined by 1 T. Myers's Da...

Excellent! This is a great recipe to use for the pears that had spots cut out of them, since you will chop them anyway. I took eight cups of pear slices, then used a pastry blender to chop them ...

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