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Pear cake

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  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 3 eggs
  • 3 cups sifted flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 2 cups peeled and chopped pears
  • 1 cup chopped nuts


Combine oil, sugar and eggs; beat well. Sift together flour, salt, baking soda and cinnamon. Add to creamed mixture. Add vanilla. Fold in pears and nuts. Grease and flour a 10-inch Bundt or tube pan. Spoon in batter. Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.

Let cool in pan for 20 minutes and remove to a cake rack for complete cooling. Drizzle confectioners frosting over cake top, letting some run down the sides. For variation, try an orange or lemon glaze. (Frosting is optional.) May use canned pears.

Serves 12

Califonia Bountiful