Pear Cake Recipes Easy spiced pear dump cake

If you’re after a low-effort, high-reward dessert that feels homey and indulgent, this Easy Pear Dump Cake with Crumbly Topping delivers every time. It’s buttery, golden, and filled with soft, syrupy pears — finished with a crispy, crumbly topping that’s somewhere between a streusel and a cobbler lid.

Whether you’re cooking for a crowd or need a last-minute treat, this dump-and-bake dessert requires no mixers, no complicated steps, and only a handful of ingredients. Serve it warm with vanilla ice cream or a dollop of whipped cream for a rustic dessert that’s pure comfort in a dish.

Ingredients Overview

This recipe relies on pantry staples, canned fruit, and a box of cake mix to keep prep simple and stress-free.

Core Ingredients

• Canned pears (in juice or light syrup): Pre-sliced pears make this recipe super easy. Choose halves or slices — just drain lightly if using syrup.

• Yellow cake mix: The foundation for that golden, crumbly topping. Vanilla or butter cake mix also works beautifully.

• Unsalted butter (melted): Helps the topping crisp up and adds rich, buttery flavor.

• Cinnamon + nutmeg: Warm spices that complement the pears and enhance flavor depth.

• Brown sugar: Adds a caramel-like note to the fruit layer and helps create a crisp top.

• Optional chopped pecans or walnuts: Add crunch and contrast.

Substitution Tips

• Fresh pears: You can use fresh peeled, sliced pears (about 4 cups), lightly sautéed with sugar to release juices.

• Gluten-free: Use a gluten-free yellow cake mix.

• Dairy-free: Use plant-based butter.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2: Layer the Pears

Drain 2 cans (15 oz each) of sliced pears and spread evenly in the bottom of the prepared pan. You can lightly mash or slice the pears for smaller bites, or leave them whole for chunkier texture.

Sprinkle over:

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 2 tbsp brown sugar

Toss gently in the pan to coat evenly.

Step 3: Add the Cake Mix

Sprinkle 1 box (15.25 oz) yellow cake mix evenly over the pear layer. Do not stir — the magic of dump cake is in the layering.

Step 4: Add the Crumbly Topping

Drizzle 3/4 cup melted unsalted butter over the dry cake mix, doing your best to moisten as much of the top as possible.

For extra texture, sprinkle 1/4 cup brown sugar and 1/2 cup chopped pecans or walnuts on top (optional but recommended).

Step 5: Bake

Bake uncovered for 45–50 minutes, or until the top is golden brown and the fruit juices are bubbling around the edges.

Let cool for at least 15 minutes before serving to allow the filling to thicken.

Tips, Variations & Substitutions

• Spiced version: Use spice cake mix for a cozy twist.

• Caramel drizzle: Add store-bought or homemade caramel sauce after baking for extra indulgence.

• Fruit mix-ins: Try mixing pears with canned peaches or apples for a flavor blend.

• Mini dump cakes: Bake in individual ramekins for cute single-serving desserts. Reduce bake time to 25–30 minutes.

Serving Ideas & Occasions

This pear dump cake is perfect for:

• Weeknight family desserts

• Potlucks and casual parties

• Holiday gatherings

• Comfort baking on a chilly day

Serve warm with:

• Vanilla ice cream

• Fresh whipped cream

• Crème anglaise or custard

It’s rustic and elegant all at once — a true hidden gem of easy baking.

Nutritional & Health Notes

While this dessert is sweet and rich, it’s easy to portion and pairs well with lighter toppings.

• Pears add fiber and natural sweetness.

• You can cut down on butter or sugar for a lighter version.

• A small square goes a long way in satisfaction.

Estimated per serving (1/12th): ~350–400 calories

FAQs

Q1: Can I use fresh pears?

A: Yes! Use 4 cups of peeled, sliced fresh pears. Sauté them briefly with a bit of sugar and lemon juice to soften and release juices before layering.

Q2: Can I make this ahead?

A: Yes. Bake and cool completely, then cover and refrigerate for up to 3 days. Reheat in the oven at 300°F until warmed through.

Q3: How do I make it more crispy on top?

A: Make sure the butter is evenly drizzled across the dry mix, and bake uncovered. For extra crunch, sprinkle a few teaspoons of sugar over the top before baking.

Q4: Can I freeze pear dump cake?

A: Yes. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.

Q5: Why is the cake mix still powdery in spots?

A: This happens when butter doesn’t reach those areas. Gently tap the pan to distribute or use a spoon to lightly moisten uncovered spots before baking.

Q6: Can I use pears in heavy syrup?

A: You can, but drain them well to avoid overly sweet or soggy results. Adjust sugar accordingly.

Q7: What’s the best way to reheat leftovers?

A: Warm slices in the microwave or reheat the whole dish in a 300°F oven for 10–15 minutes.

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