Skip to main content New<> this month
Get the Allrecipes magazine

Aunt Josephine's Fresh Pear Cake

Rated as 4.88 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


1 h 40 m servings 529
Original recipe yields 10 servings (1 9-inch cake)


{{model.addEditText}} Print
  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.


  • 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 529 calories; 31.6 57.1 7 56 395 Full nutrition

Explore more


Read all reviews 7
Most helpful
Most positive
Least positive

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 Bountif...

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 fo...

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 ...

Made as is the first time with gifted pears at Christmas. Loved it and made again with a cup of applesauce to make up pear deficit. Added raisins as I do with apple cake. Family loved it, wante...

Loved it. Was gone in 2 days. I substituted 1c of whole wheat flour for 1c of white. Cut back on the cloves and nutmeg and added more cinnamon. Highly recommended.


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