Pear Pudding Cake Recipes

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SUPER MOIST PEAR CAKE



Super Moist Pear Cake image

Loaded with pears, perfectly sweet and melt in the mouth - this Super Moist Pear Cake recipe is divine! Easy to make and it looks gorgeous, perfect for dessert or afternoon treat!

Provided by Mariam E.

Categories     Dessert

Time 1h5m

Number Of Ingredients 14

2¼ cups cake or all purpose flour (sifted)
1½ cup sugar (fine granulated white sugar)
½ cup butter (soft, unsalted)
⅓ cup canola oil (or vegetable oil)
2 tsps. baking powder
2 tbsps. vanilla extract
4 whole eggs
½ cup milk
3 whole ripe pears (peeled and thinly sliced)
⅛ tsp. salt (Just a pinch)
1 tsp. lemon zest ((optional))
2 tbsps. confectioner suger (for dusting after baking)
1/4 cup brown sugar (or less as desired)
¾ tsp. cinnamon

Steps:

  • Preheat oven to 350 F.
  • Peel and slice the Pears.
  • In an electric mixer bowl, whip up the sugar and butter until well combined for about 1 minute.
  • Add in the vanilla, lemon zest and eggs. Continue mixing on high speed for 1-2 minutes until they are well combined.
  • Add in the baking powder, sifted flour and a pinch of salt. Mix again for about 1 minute. Gradually add ½ cup of milk and ⅓ cup oil while mixing on low speed. Mix for another minute or two on low speed.
  • Line the bottom of the pan with parchment paper and grease or spray a round spring foam baking pan then pour the batter in. Ideally, a 10 x 3 inch deep pan is the best size.
  • After placing the batter in your pan, spread a layer of the sliced pears to cover the whole batter. Sprinkle some cinnamon and the brown sugar on top of the pears.
  • Bake in a pre-heated 350 F oven for 40 minutes then lay over an aluminum foil wrap on top to cover the cake and bake for another 10-15 minutes depending on your oven. Insert a wooden skewer to make sure it's completely clean before removing the cake. It may take less or a bit more time depending on your oven.
  • Remove the cake from the oven and cover with a kitchen towel to let it cool down. It may take up to 1 hour to completely cool down. Dust with some confectioner sugar right before serving.

Nutrition Facts : ServingSize 1 slice, Calories 358 kcal, Sugar 30 g, Sodium 49 mg, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Carbohydrate 49 g, Fiber 1 g, Protein 5 g, Cholesterol 76 mg

CARAMEL PEAR PUDDING



Caramel Pear Pudding image

Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it a winner whenever I serve it. It's nice to have a tempting fall cake that puts the season's best pears to excellent use. -Sharon Mensing, Greenfield, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 13

1 cup all-purpose flour
2/3 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch ground cloves
1/2 cup whole milk
4 medium pears, peeled and cut into 1/2-inch cubes
1/2 cup chopped pecans
3/4 cup packed brown sugar
1/4 cup butter
3/4 cup boiling water
Optional: Vanilla ice cream or whipped cream

Steps:

  • Preheat oven to at 375°. In a large bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2-qt. baking dish. , In another bowl, combine the brown sugar, butter and water; pour over batter. Bake, uncovered, for 45-50 minutes. Serve warm, with ice cream or whipped cream if desired.

Nutrition Facts : Calories 359 calories, Fat 12g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 223mg sodium, Carbohydrate 63g carbohydrate (46g sugars, Fiber 3g fiber), Protein 3g protein.

CLASSIC PEAR UPSIDE-DOWN CAKE



Classic Pear Upside-Down Cake image

Pear adds a twist to the usual upside-down cake - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 12

Number Of Ingredients 11

2 cups powdered sugar
3/4 cup butter, softened
3 eggs
1 teaspoon vanilla
1 cup Gold Medal™ all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 cup butter
3/4 cup firmly packed brown sugar
2 firm ripe pears, peeled, thinly sliced
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. In medium bowl, combine powdered sugar and 3/4 cup butter; beat at low speed until crumbly. Add eggs 1 at a time, beating well at medium speed after each addition. Add vanilla; beat well. Add flour, cornmeal and baking powder; mix well.
  • Place 1/4 cup butter in 9-inch round cake pan. Heat in oven for about 4 minutes or until butter is melted. Sprinkle brown sugar evenly over butter. Arrange pear slices over mixture in pan, slightly overlapping. Spoon and carefully spread cake batter over pears.
  • Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes. Invert onto serving plate. Serve warm or cool with whipped cream.

Nutrition Facts : Calories 440, Carbohydrate 53 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1/12 of Recipe, Sodium 230 mg, Sugar 40 g

CARAMEL-PEAR PUDDING CAKE



Caramel-Pear Pudding Cake image

Dessert that is ready in just an hour! This delicious pudding cake tops off a delightful meal.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup milk
2 tablespoons butter or margarine, melted
1 can (15 oz) pears, coarsely chopped, drained and liquid reserved
1 tablespoon grated orange peel
Water
3/4 cup packed brown sugar
1/4 cup butter or margarine, softened
1 quart vanilla ice cream

Steps:

  • Heat oven to 375°F. In medium bowl, mix flour, granulated sugar, baking powder and cinnamon. Stir in milk and melted butter until mixture is smooth. Stir in pears and orange peel. Spread evenly in ungreased 12x8-inch (2-quart) glass baking dish.
  • Add enough water to reserved pear liquid to measure 1 cup; heat to boiling in 1-quart saucepan. Stir in brown sugar and softened butter until melted. Pour hot sugar mixture evenly over batter.
  • Bake 40 to 45 minutes or until top is deep golden brown. Cut into 8 squares; using spatula, place each square upside down on individual dessert plate. Serve warm with ice cream.

Nutrition Facts : Calories 470, Carbohydrate 76 g, Cholesterol 55 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 57 g, TransFat 1/2 g

PEAR BREAD PUDDING



Pear Bread Pudding image

Bread pudding with a little more style. Pear brandy lends a special touch. The bread pudding is poached in a water bath to seal in moisture.

Provided by puella_mea

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 55m

Yield 12

Number Of Ingredients 17

¼ cup brown sugar
¼ cup white sugar
1 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
½ cup butter, softened
1 tablespoon vanilla extract
8 eggs
1 cup white sugar
1 cup half-and-half cream
1 teaspoon vanilla extract
¼ cup pear brandy
½ teaspoon salt
2 (1 pound) loaves sliced artisan bread, cut into 3/4 inch strips with crusts removed
4 pears - peeled, cored and sliced
2 cups heavy cream
1 pinch ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
  • In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear brandy and salt.
  • Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it from puffing while it bakes.
  • Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is half way full.
  • Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 86.5 g, Cholesterol 206.1 mg, Fat 30.8 g, Fiber 4.7 g, Protein 14 g, SaturatedFat 17.1 g, Sodium 859.2 mg, Sugar 33.3 g

PEAR UPSIDE-DOWN CAKE



Pear Upside-Down Cake image

Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Today, Martha puts a seasonal twist on this old-fashioned favorite, eschewing the classic pineapple for sweet and juicy Bartlett pears-large, bell-shaped fruits with smooth, yellow-green skin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 ten-and-a-half-inch cake

Number Of Ingredients 12

4 tablespoons unsalted butter
1/2 cup packed light-brown sugar
3 ripe pears, such as Bartlett or Anjou, peeled and cored
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar

Steps:

  • Make the topping: Melt butter in the bottom of a 10 1/2-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.
  • Make the batter: Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine.
  • Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.
  • In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry. Using a rubber spatula, fold egg whites into the batter. Transfer to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears.
  • Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.

23 EASY PEAR DESSERT RECIPE COLLECTION



23 Easy Pear Dessert Recipe Collection image

Enjoy the taste of fall with these perfect pear desserts! From crips to cobblers and cakes to cookies, these 23 desserts will make pears your new favorite fruit.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 23

Pear Cake
Pear Custard Pie
Pear Cobbler
Easy Pear Crisp
Pear Cake with Cinnamon Sugar
Red Wine Poached Pears
Caramel Pear Cookies
Maple Vanilla Baked Pears
Pear Pie Crumble Bars
Italian Pear Cake
Julia Child's Pear Clafoutis
Pear Upside-Down Cake
Pear Brown Betty
Spiced Almond Pear Cake
Caramelized Pears
Pear Turnover
Easy Pear Muffins
Apple and Pear Crumble
Easy Pear Tart
Caramel Pear Pudding
Pear Coffee Cake
Apple Pear Cupcakes
Chocolate Pear Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious treat in 30 minutes or less!

Nutrition Facts :

CANNED PEAR POUND CAKE RECIPE



Canned Pear Pound Cake Recipe image

Welcome this easy canned pear pound cake recipe to your life and enjoy each moment of its baking. The cake is packed full of fruit flavors that go perfectly with your morning or afternoon tea.

Provided by Irina

Categories     Cakes

Time 1h15m

Yield 12

Number Of Ingredients 10

1/3 cup + 2 tablespoons (100 g) all-purpose flour
2/3 cup (100 g) cornflour
2/3 cup (150 g) granulated sugar
3 large eggs
1 1/3 teaspoons (6 g) baking powder
2/3 cup (150 g) heavy cream
2.7 oz (75 g) butter, softened
1/3 teaspoon cherry brandy essence
1.6 fl oz (50 ml) canned pear syrup
5 canned pear halves

Steps:

  • Preheat oven to 395 degrees F/200 C.
  • Drain pear halves on a paper towel to absorb the syrup. Cut them into small slices or cubes. Flour pear pieces and put aside.
  • , place softened butter and sugar in a large bowl and mix with a hand whisk. Add eggs, one at a time, incorporating them into the mixture. Add heavy cream, canned pear syrup, cherry brandy essence, and flour mixed with baking powder and cornflour. Combine everything with the whisk. Add 1/3 of pear pieces to the batter and gently mix with a rubber spatula.
  • Butter and flour a silicone loaf pan and pour the cake batter into the mold. Place the remaining pear pieces on top of the preparation.
  • Bake the cake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool slightly in the pan before turning onto a wire rack to cool completely.

Nutrition Facts : Calories 220 calories, Sugar 13.8 g, Sodium 57 mg, Fat 10.5 g, SaturatedFat 6 g, Carbohydrate 29.7 g, Fiber 1.2 g, Protein 3.2 g, Cholesterol 68 mg

CARAMEL AND PEAR PUDDING



Caramel and Pear Pudding image

Here is a lovely winter dessert that uses fresh seasonal pears. It's easy to fix and a comforting treat after any meal. I enjoy snacking on it while sitting by the fireplace. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Desserts

Time 3h20m

Yield 10 servings.

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup 2% milk
4 medium pears, peeled and cubed
1/2 cup chopped pecans
3/4 cup packed brown sugar
1/4 cup butter, softened
1/2 cup boiling water
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine flour, sugar, baking powder, cinnamon, salt and cloves. Stir in milk until smooth. Add pears and pecans. Spread evenly into a 3-qt. slow cooker coated with cooking spray. , In a small bowl, combine brown sugar and butter; stir in boiling water. Pour over batter (do not stir). Cover and cook on low for 3-4 hours or until pears are tender. Serve warm, with ice cream if desired.

Nutrition Facts : Calories 274 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 164mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.

PEAR CAKE (USING WHOLE PEARS - NO PEELING NECESSARY)



Pear Cake (Using Whole Pears - No Peeling Necessary) image

A super easy, yet delicious pear cake!

Provided by Christina Conte

Categories     Desserts

Time 1h10m

Number Of Ingredients 10

2 or 3 large organic pears about (300g), washed and cut into pieces (do not peel, but remove the core/seeds)
1 Tbsp lemon juice
3 eggs
1 1/8 c (250g) sugar
1 3/4 c (275g) all purpose flour (plain flour in the UK)
2 1/2 tsp baking powder (or 1 packet Italian Paneangeli vanilla baking powder)
1/3 c (100g) butter, softened
1/3 c (110g) plain Greek yogurt
2 tsp vanilla extract
1 tsp of sugar (your choice) to sprinkle on top - optional

Steps:

  • Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
  • In a food processor, or blender, process the pear pieces and lemon juice until it is almost pureed.
  • Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy. Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
  • Add the processed pears and vanilla to the cake batter and stir until evenly combined.
  • Pour into prepared cake tin.
  • Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the pear cake is done before removing from the oven. If desired, sprinkle lightly with some granulated sugar immediately. Allow to cool for about 15 minutes, then remove the side of the springform pan.
  • Let cool before cutting and serving.

Nutrition Facts : Calories 322 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 2 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 147 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

AUTUMN PEAR / APPLE PUDDING CAKE



Autumn Pear / Apple Pudding Cake image

This is an easy and popular reciepe, unique if you make it with pears. My family gobbles it up in less time than it takes to make. Great recipe to take to a covered dish gathering.

Provided by Pa. Hiker

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

3 medium pears or 3 medium apples, peeled,cored,sliced
1 tablespoon lemon juice
1/4 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ginger or 1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
1 cup flour
1/2 cup milk
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 teaspoon ginger or 1/2 teaspoon cinnamon
1 cup hot tap water

Steps:

  • Choose pears or apples, if you pick pears use the ginger, for apples use the cinnamon.
  • There are two parts to this recipe, the cake and the topping.
  • To make the cake: Lightly grease an 8-inch square or 9-inch round pan.
  • Place the fruit in the pan, and sprinkle it with the lemon juice.
  • In a medium-sized bowl, cream together the butter, sugar, baking powder, spice, and salt till smooth.
  • Beat in the egg, then add the flour alternately with the milk (1/2 cup flour, the milk, remaining 1/2 cup flour), beating after each addition.
  • Spoon the batter over the fruit in the pan, spreading it to mostly cover.
  • To make the topping: Whisk together the sugar, cornstarch, salt, and spice.
  • Sprinkle this mixture over the batter, then carefully pour the hot water over all.
  • It will puddle on top; that's OK.
  • Bake the cake in a preheated 375°F oven for about 60 minutes, until it's nicely browned on the top.
  • Remove it from the oven, and serve warm with vanilla ice cream or whipped cream.
  • Yield: 8 to 9 servings.

CARAMEL PEAR PUDDING CAKE



Caramel Pear Pudding Cake image

This is the most delicious dessert, and easy to put together, a great ending to any meal. This can also be made with apples, but use a firm apple such as Granny Smith for this recipe. I usually stick this in the oven, and bake it as we are having dinner, and serve it with ice cream as a topping...so yummy!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup flour
2/3 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup milk or 1/2 cup half-and-half cream
4 medium pears, cut into 1/2 inch pieces (about 2 cups) or 1 (16 ounce) can pears, drained and chopped (fresh pears are better to use!)
1/2 cup chopped pecans
3/4 cup packed brown sugar
1/4 cup butter
3/4 cup boiling water

Steps:

  • Set oven to 375 degrees.
  • Lightly spray a 2-quart casserole dish with cooking spray.
  • In a large mixing bowl, mix together flour, white sugar, baking powder, cinnamon and salt.
  • Add in the milk; beat until smooth (add a little more milk or cream if the mixture is too thick).
  • Stir in the chopped pears and pecans.
  • Transfer to the prepared casserole dish.
  • In a bowl, combine the brown sugar, butter and boiling water; (this mixture will be thin, but will incorporate into the cake while baking) mix well, pour evenly over the batter.
  • Bake for 35-40 minutes.
  • Serve hot with ice cream or Cool Whip topping (I prefer it with vanilla ice cream!).

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