Pear and Pecan Cake

This recipe was a HUGE hit on Thanksgiving. The cake stays sooo moist from the pears, and I didn’t ice it at all because it looks so pretty and Thanksgiving-like when its done. Its supposedly also lower on calories than a normal cake, but I have no proof of that. I also love this recipe because I have pear and pecan trees, and its a GREAT way to use them all and make something yummy from your own yard. I got this recipe from


  • 2 cups white whole wheat flour (I used regular all-purpose)
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/4 cup sugar substitute suitable for baking (splenda worked great)
  • 1/4 cup water
  • 1 tsp. vanilla
  • 5 firm pears, cored and chopped (I had pears from my backyard trees, so since they were little I used a LOT, probably like 9 or so, and it was delicious)
  • 1/2 cup chopped pecans


  1. Preheat the oven to 350 degrees F.
    Butter and flour a 9×13 or two 9 inch rounds. (The rounds look prettier when its all done and put on a platter). You can also use a spray made SPECIFICALLY for baking.
    Sift together cinnamon, baking soda, nutmeg, salt, and flour in a big bowl.
    Beat together oil, sugar, water, vanilla, eggs, and brown sugar in a separate bowl until smooth. Blend in the dry ingredients.
    Stir in pecans and pears. Pour the batter into the pan(s).
    Bake for about 55 minutes, then cool before serving. If you don’t like the super natural look, try putting it on a platter with a doily underneath and sifting some powdered sugar on top.


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