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Pumpkin Pear Spice Cake is a scrumptious holiday dessert, perfect for Thanksgiving dinner. Get the recipe for this delicious, easy to make, sheet cake.

Pumpkin Spice Pear Cake

Pumpkin spice pear cake is a scrumptious holiday dessert, perfect for Thanksgiving dinner. Get the recipe for this delicious, easy to make, sheet cake.
5 from 1 vote
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Course: Cakes & Cupcakes, Desserts
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 24 servings
Calories: 204kcal
Author: Mel Lockcuff

Ingredients

Cake:

  • 1 cup cane sugar
  • 2 large eggs
  • 1/2 cup pumpkin
  • 1 teaspoon lemon juice
  • 1/2 cup whole milk
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 medium pears washed, peeled, and diced

Frosting:

  • 8 ounces cream cheese softened
  • 2 tablespoons salted butter softened
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon caramel extract
  • 2 cups powdered sugar
  • 24 mellowcreme candy pumpkins

Instructions

Cake:

  • Pre-heat the oven to 375° F; grease and flour a 16x10 sheet cake pan.
  • In a large mixing bowl, mix together the sugar, eggs, pumpkin, lemon juice, and milk.
  • In a separate bowl, whisk together the dry ingredients, including the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  • Add the dry ingredients to the wet ingredients, mixing well.
  • Add the diced pear to the mixture, mixing well.
  • Spread the batter into the greased sheet cake pan, spreading it evenly in the pan.
  • Bake at 375° F for 20-25 minutes, or until a toothpick, inserted in the center, comes out clean and cake begins to turn golden.
  • Remove the cake from the oven, and allow it to cool completely.

Frosting:

  • Whisk the cream cheese and butter together 'til smooth and creamy.
  • Add the vanilla extract, caramel extract, and powdered sugar to the cream cheese mixture, mixing everything together well.
  • Spread the creamy frosting on top of the cooled cake.
  • Slice the cake and add candy pumpkins to the top of each slice; then serve!

Notes

Refrigerate the cake when not being served or eaten.

Nutrition

Serving: 1g | Calories: 204kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 247mg | Fiber: 1g | Sugar: 22g
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