Pear Pudding Cake Recipe

Name: The Easy Pudding Cake I Make Every Winter
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: Nonstick cooking spray; 1 cup plus 2 tablespoons (140g) all-purpose flour; 2/3 cup (139g) packed dark brown sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 4 tablespoons unsalted butter, melted and cooled; 3/4 cup milk, whole or 2% preferred; 1 teaspoon vanilla extract; 2 Bosc or Anjou pears, peeled and diced; 1 cup boiling water; 2/3 cup (139g) packed dark brown sugar; Powdered sugar, optional

This pear pudding cake forms its own rich, gooey brown sugar sauce as it bakes.
Ripe but slightly firm pears ensure good flavor and won’t become mushy in the oven.
Peeling the pears is optional, letting you choose between a smooth or rustic texture.

Living in Hood River, Oregon, I’m surrounded by pear trees. With such close proximity to orchards and fruit stands, fresh pears are at the top of my list for baking when the weather gets chilly. I love the way pears take on flavor, adding sweetness and a wonderful texture to baked goods. But that doesn’t mean I’m putting together complicated desserts. When I want something warm and comforting, I make this easy pear pudding cake.

A pudding cake is a simple yet impressive dessert. It’s self-saucing, meaning it forms its own pudding sauce in the bottom of the dish while baking. Once it’s baked, you’re left with a fluffy cake with tender pears and a gooey brown sugar sauce all in one convenient dish.

Square baking dish with a pudding cake lightly dusted with powdered sugar on a striped cloth beside a spoon and stacked plates — Simply Recipes / Molly Allen

The Right Pears

Bosc pears are the best type of pear for baking thanks to their flavor and structure. After 55 minutes in the oven, you want a pear that will be tender while still holding its shape. Anjou pears are another great option.

For this cake, choose pears that are ripe but still slightly firm. Using over-ripe pears won’t provide the same tender texture. I prefer to peel the pears before dicing them for this dessert, but it’s not necessary. Just be aware that if you choose to leave the peel on, your cake will have a bit more of a rustic texture to it.

Simple Variations

Spice it up: This cake is enhanced with a touch of cinnamon, but you could amp up the warm baking spices. Double the cinnamon or incorporate one teaspoon of cardamom or nutmeg.
Light or dark brown sugar: I love to use dark brown sugar for this cake because of its rich, deep flavor. You can easily swap it for light brown sugar if that’s what you have on hand.
Make it salty: The brown sugar sauce is similar to caramel, and it would go beautifully with a salty contrast. Consider sprinkling each serving with flaky sea salt.

Bowl of pear pudding cake served with a spoon — Simply Recipes / Molly Allen

How To Serve Pear Pudding Cake

Pear pudding cake works its own magic, creating a depth of flavor and brown sugar sauce all on its own. It’s wonderful enjoyed as-is, leaving the sauce to be the star of the show, and I prefer to serve it warm. However, if you’d like to dress up your cake or pair it with something else, you can dust the top with confectioners’ sugar or drizzle with heavy cream. Or pair servings with a scoop of vanilla ice cream or a dollop of whipped cream.

Pear Pudding Cake

Prep Time 15 mins

Cook Time 55 mins

Total Time 70 mins

Servings 6 to 8 servings

Yield 1 (8x8-inch) cake

Keep Screen Awake

For the first layer

Nonstick cooking spray
1 cup plus 2 tablespoons (140g) all-purpose flour
2/3 cup (139g) packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted and cooled
3/4 cup milk, whole or 2% preferred
1 teaspoon vanilla extract
2 Bosc or Anjou pears, peeled and diced

For the second layer and to finish

1 cup boiling water
2/3 cup (139g) packed dark brown sugar
Powdered sugar, optional

Preheat the oven to 350°F.

Lightly grease a deep 8x8-inch baking dish with nonstick cooking spray.
Make the batter:

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.

Using a rubber spatula, mix the melted butter, milk, and vanilla extract into the flour mixture until just combined. Stir in the diced pears. Spread the batter into the prepared baking dish.
Add the brown sugar mixture:

In a small bowl or mug, combine the hot water and brown sugar. Pour the mixture evenly all over the batter. Do not stir.
Bake:

Bake the cake until the top is set, 55 to 58 minutes. Remove the cake from the oven and allow it to cool slightly and set further for 15 minutes.
Garnish and serve:

Dust the top of the cake with powdered sugar, if desired. Scoop out each serving with a large spoon, flipping it over as you transfer it to a bowl or plate so the pudding layer is on top, and serve warm.

Store leftover cake covered or in an airtight container in the fridge for up to 3 days. Reheat the cake in the oven at 300°F or reheat each serving for 20 seconds in the microwave.

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Simply Recipes / Molly Allen

Nutrition Facts (per serving)
283	Calories
7g	Fat
54g	Carbs
3g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	283
% Daily Value*
Total Fat 7g	9%
Saturated Fat 4g	20%
Cholesterol 18mg	6%
Sodium 271mg	12%
Total Carbohydrate 54g	20%
Dietary Fiber 2g	5%
Total Sugars 38g
Protein 3g
Vitamin C 2mg	8%
Calcium 116mg	9%
Iron 1mg	7%
Potassium 137mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.