Pear dump cake is a fall dessert made by layering spiced pears between two layers of dry yellow or spice cake mix, then pouring melted butter and a sprinkle of brown sugar over the top. It takes about 15 minutes of prep and 45 to 55 minutes in a 350°F oven, and one 9×13 inch dish makes 12 servings.
It works with fresh pears, canned pears, or a mix of both. My grandma taught me this one in her kitchen when I was small, and I still remember how grown up I felt tipping the cake mix into the pan without stirring a thing. The cake mix bakes into a golden, buttery crust that sits somewhere between a cobbler and a cake, and the pears turn soft and jammy underneath.
Following a special diet?
Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
Try the Recipe Converter →Pan, Pears, and Oven Settings
- Pan: one greased 9×13 inch baking dish (glass or ceramic holds steady heat)
- Oven: 350°F (175°C) for 45 to 55 minutes
- Pears: 6 to 8 ripe fresh pears, or 2 to 3 cans of pears, well drained, plus 1 fresh pear for the top
- Cake mix: 1 box of yellow or spice cake mix, split into two halves
- Butter: 1 cup unsalted butter, melted
- Yield: 12 servings
- Serve with: vanilla ice cream, whipped cream, or a drizzle of caramel sauce
Fresh Pears or Canned Pears in a Dump Cake?
Both work, and I use whichever my kitchen has. Fresh pears give a floral, juicy filling and a little more texture. Use ripe ones that smell sweet near the stem, then peel, core, and cut them into medium chunks. Firm, underripe pears stay hard and taste flat after baking.
Canned pears are the pantry route, and they are handy when fresh fruit is out of season. The one rule is to drain them thoroughly, and pat them dry if they still look wet. I once left too much syrup in the pan and ended up with a soggy base. It still tasted good, but the top never got crisp. You can also mix fresh and canned pears for a filling with both soft and firmer pieces.
I have made this with whole pear halves and with sliced pears, and both bake up well. Sliced or chunked pears are easier to scoop and serve. If you love pears in every form, my pear cake recipe and pear cream cheese crisp are good next bakes.
Yellow Cake Mix or Spice Cake Mix
A yellow cake mix keeps the flavor buttery and lets the pears and cinnamon lead. A spice cake mix makes the whole dish taste warmer and more autumnal, almost like a pear spice cake with a crunchy top. I love both. The pears are already tossed with cinnamon, nutmeg, and a tablespoon of vanilla, so either box gives you a well seasoned dessert.
At its core this is a three ingredient pear cake: pears, cake mix, and butter. The spices, vanilla, brown sugar, and pear slices on top are what turn it from simple into something you would happily bring to Thanksgiving.
How to Layer the Cake Mix, Pears, and Melted Butter
Heat the oven to 350°F (175°C) and grease the 9×13 inch dish. Sprinkle half of the dry cake mix evenly over the bottom. This layer bakes into a golden base under the fruit.
Toss the prepared pears with the cinnamon, the nutmeg if you are using it, and the vanilla extract, then spread them evenly over the cake mix. Sprinkle the remaining half of the cake mix over the pears. Do not stir at any point. The separate layers are what make it a dump cake.
Pour the melted butter slowly over the top, moving across the dish so it covers as much of the dry mix as possible. Sprinkle the brown sugar over the butter for a caramel like finish. For a prettier top, lay the thinly sliced fresh pear over the cake before it goes in the oven.
Bake for 45 to 55 minutes, until the top is golden and crisp and the pear juices are bubbling around the edges. If the top browns quickly before the pears are bubbling, lay a piece of foil loosely over the dish. Let the cake cool for about 10 minutes so the juices settle and it scoops cleanly.
Why Melted Butter Instead of Cold Slices
Many dump cakes use cold butter slices dotted over the dry mix. This recipe pours melted butter over the top instead, because liquid butter reaches more of the cake mix and leaves fewer dry, powdery patches. Splitting the cake mix also helps: the bottom half soaks up pear juice and turns into a soft, cakey layer, while the top half meets the butter and brown sugar and bakes crisp.
Dry Patches, a Wet Bottom, or a Top That Browns Too Fast
- Powdery spots on top after baking: the butter missed those areas. Pour it slowly in lines across the whole dish next time, and spread the top layer of cake mix evenly so there are no thick mounds.
- Soggy, wet base: the canned pears were not drained well, or the fresh pears were very juicy. Drain and pat dry, and bake until the juices bubble at the edges.
- Top browns before the pears are done: cover loosely with foil for the rest of the bake.
- Pears still firm: they were underripe or cut too large. Use ripe pears in medium chunks.
Apple Pear, Cardamom, and Other Fall Twists
A pinch of cardamom with the cinnamon brings out the natural sweetness of the pears. Chopped walnuts or pecans scattered over the cake mix add crunch, and if you want nuts built in from the start, try my spiced pear walnut dump cake. For an apple pear dump cake, swap some of the pears for sliced apples, or bake my apple dump cake alongside it for a fall dessert table.
A drizzle of homemade caramel sauce over the warm cake is my favorite finish. If gluten or dairy is a concern, a gluten free cake mix works in place of the regular box, and the cake mix and butter are the two places the common allergens come from.
Serving It Warm and Keeping Leftovers
Serve it warm with a scoop of vanilla ice cream so it melts into the crumbly top, or with a spoonful of whipped cream if ice cream feels too rich. My family scoops it straight from the dish, but for guests I have served it in small ramekins with a few thin pear slices on top. The recipe card lists about 320 calories per serving, before toppings.
Cool leftovers completely, cover the dish, and keep it in the fridge for up to 4 days. Warm portions in the microwave or in a low oven until the pears are soft again. For Thanksgiving, you can bake it a few hours ahead and rewarm it while dinner is cleared.
If you are planning a holiday spread, it sits nicely next to a pumpkin dump cake or a tart cranberry dump cake, and my list of easy dump cake recipes has more fruit ideas, including the summery peach dump cake.
Little Things Bakers Ask About Pear Dump Cake
Can I make pear dump cake with fresh pears?
Yes. Use 6 to 8 ripe pears, peeled, cored, and cut into medium chunks, plus 1 extra pear sliced thin for the top.
How many cans of pears do I need?
Use 2 to 3 cans of pears in place of the fresh ones, drained thoroughly so the cake does not turn soggy.
Do you stir a pear dump cake?
No. Layer half the cake mix, the spiced pears, the rest of the cake mix, then melted butter and brown sugar, and bake it as is.
What kind of cake mix is best?
Yellow cake mix for a buttery, classic flavor or spice cake mix for a warmer fall taste. One standard box is all you need.
Is pear dump cake the same as a pear cobbler with cake mix?
Very close. It has the fruit base and crisp topping of a cobbler, but the cake mix layers make it easier and a little more cakey.
Pear Dump Cake
This pear dump cake is an easy fall dessert made with fresh or canned pears, yellow or spice cake mix, melted butter, brown sugar, cinnamon, and vanilla. It takes 15 minutes of prep and 45 to 55 minutes at 350°F, and one 9x13 inch pan makes 12 servings with soft, jammy pears under a golden, crisp topping. Half the dry cake mix goes in the pan, the spiced pears go on top, then the rest of the mix, melted butter, and brown sugar, with no stirring. Serve this pear dump cake with fresh pears in autumn or as a canned pear cake from the pantry, warm with vanilla ice cream, whipped cream, or caramel sauce for Thanksgiving. Leftovers keep covered in the fridge for up to 4 days.
Ingredients
For the Cake
- 6-8 ripe pears (or 2-3 cans of pears, drained)
- 1 box yellow or spice cake mix, divided
- 1 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg (optional)
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 1 fresh pear, thinly sliced (for topping)
Optional Toppings
- Whipped cream or vanilla ice cream
- Caramel sauce drizzle
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a similar deep baking tray, just like the one in the photo.
- Prepare the Pears:
If using fresh pears: Peel, core, and slice them into medium chunks.
If using canned pears: Drain them thoroughly to avoid excess moisture in the cake.
For a mix: Combine fresh and canned pears for a variety of textures. - Layer the Bottom: Sprinkle half of the dry cake mix evenly on the bottom of the prepared baking dish. This will form a delicious golden base as it bakes.
- Add the Pears: Arrange the pear slices evenly over the cake mix layer. Toss the pears with cinnamon, nutmeg (if using), and vanilla extract to give them a warm, spiced flavor.
- Top with the Remaining Cake Mix: Sprinkle the remaining half of the cake mix evenly over the pears. Again, do not stir! This layered effect is what makes a dump cake so unique.
- Butter and Brown Sugar: Pour the melted butter over the top of the cake mix, covering as much of the surface as possible. Then, sprinkle the brown sugar on top for a caramel-like finish as it bakes.
- Pear Slices for Topping (Optional): For an elegant touch (and extra pear flavor), lay the thinly sliced pear pieces on top of the cake, just like the picture. These slices will bake into the cake, creating a visually appealing, golden-brown topping.
- Bake: Bake the cake for 45-55 minutes, or until the top is golden and crispy, and the pears are tender and bubbling around the edges.
- Cool and Serve: Let the cake cool for about 10 minutes before serving. This gives the juices time to settle, making it easier to cut. Top with vanilla ice cream or whipped cream for an indulgent treat.
Notes
Drain canned pears thoroughly and pat them dry so the cake does not turn soggy. Use ripe fresh pears cut into medium chunks; underripe pears stay firm. Pour the melted butter slowly across the whole surface so no dry cake mix remains. If the top browns before the pears are bubbling, cover loosely with foil. Let the cake cool for about 10 minutes before serving. Store leftovers covered in the refrigerator for up to 4 days and rewarm before serving.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 320
I’ve made a lot of dump cakes, but this is the first time adding brown sugar on top! Wow! It takes it to a new level. My second for the week is baking right now. I added walnuts this time.
Adding brown sugar really does change the game, doesn’t it? That little caramel note makes the topping extra special. Walnuts sound like the perfect crunch. I’ll have to try that next time. Can’t wait to hear how your second one turns out.