Pumpkin-Pear Cake
A moist, flavorful pumpkin and pear cake featuring tender fruit layers and warm spices, perfect for autumn gatherings or cozy dessert occasions.
Ingredients
Instructions
- In a bowl, combine brown sugar, melted butter, and cornstarch.
- Drain the pear halves, reserving 3 tablespoons of syrup.
- Stir the reserved syrup into the brown sugar mixture.
- Pour the mixture into a 9 x 9 x 2-inch baking pan.
- Arrange pear halves, small ends to the center and rounded side down, on top of the syrup in the pan.
- In a separate bowl, mix together the flour, pumpkin pie spice, baking soda, and baking powder; set aside.
- In a bowl, beat egg whites until soft peaks form.
- Gradually add sugar, beating until stiff peaks form.
- Fold in canned pumpkin and oil.
- Gently fold the flour mixture into the pumpkin mixture until just combined.
- Carefully spoon the batter over the pears in the pan.
- Spread the batter evenly across the pan.
- Bake at 350°F (175°C) for 50 to 60 minutes.
- Cool the cake for about 5 minutes.
- Loosen the edges from the sides of the pan.
- Invert the cake onto a serving plate and serve warm.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If fresh pears are available, you can substitute them for the canned ones, just adjust the syrup accordingly. To make this cake gluten-free, use a 1:1 gluten-free flour blend. For added texture, fold in some chopped nuts or chocolate chips.
Serving Suggestions
This Pumpkin-Pear Cake is delightful served warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or spiced tea. For a festive touch, drizzle with caramel sauce or serve alongside a slice of Quick Butterscotch Pie to create a delicious dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, simply warm slices in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Pear Cake contains roughly 678 calories, with 2g protein, 91g carbohydrates, and 37g fat. It is an excellent source of iron (35% of the Daily Value), calcium (27% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 861mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just roast and puree it until smooth for this recipe. You'll need about 1 cup of pureed fresh pumpkin. Make sure to drain any excess moisture to achieve the right cake consistency.
What can I substitute for egg whites?
If you're looking for an egg white substitute, consider using aquafaba, the liquid from canned chickpeas. Three tablespoons of aquafaba equals one egg white. Whip it until frothy to achieve a similar texture in your cake.
How can I tell when the cake is done?
To check if the cake is done, insert a toothpick into the center. It should come out clean or with just a few moist crumbs. Additionally, the cake should spring back lightly when pressed. If it doesn't, give it a few extra minutes in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).