Pumpkin-Pear Cake

Sharon Whitley


Easy to make and you are likely to have the items to make this in your pantry. Very tasty, and it won't last long.


☆☆☆☆☆ 0 votes

15 Min
35 Min


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  • 1 c
    packed brown sugar
  • 1/3 c
    butter, melted
  • 1 1/2 tsp
  • 2 can(s)
    (15 oz) pear halves in light syrup
  • 1/2 c
    coarsely chopped pecans
  • 1 pkg
    spice cake mix
  • 1 c
    canned pumpkin

How to Make Pumpkin-Pear Cake


  1. Preheat oven to 350. In a small bowl combine brown sugar, butter, and cornstarch.

    Drain pears, reserving 3 tablespoons of the syrup. Stir reserved syrup into brown sugar mixture. pour mixture into a 13x9x2 inch baking pan. If desired, cut pear halves into fans by making 3-4 lengthwise cuts 1/4 inch from stem end to base end of pear. Arrange whole or fanned pear halves on the syrup in pan, cored sides down.

    Sprinkle pecans evenly in pan.
  2. Prepare cake mix according to package directions, except decrease oil to 2 tablespoons and add pumpkin.

    Slowly pour cake batter into pan, spreading evenly.
  3. Bake 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 5 minutes. Run a thin metal spatula around edges of cake. Carefully, invert cake into a 15x10x1 inch baking pan or onto a very large serving platter with slightly raised sides. Cool about 30 minutes before serving. Serve warm.

Printable Recipe Card

About Pumpkin-Pear Cake

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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