Simple and stunning, this spiced Slow-Cooker Pear Cake created by Kellie from The Suburban Soapbox could be the easiest fall dessert ever made. Harry & David Royal Riviera Pears are nestled in a lightly spiced batter that bakes up fluffy and tender.
Fall is in the air, and with it comes my favorite fruit of the year, Harry & David Royal Riviera Pears! They’re delicious as a simple grab-and-go snack… and I just love to enjoy them with a few slices of salty cheddar cheese. Often, I like to add them to my baking, which is always a good idea.
This spiced Slow-Cooker Pear Cake is a beautiful dessert and easy to make. It’s a great way to free up much needed oven space when entertaining because the whole cake bakes right in your slow cooker. It takes about 10 minutes to assemble before you can turn your attention away to other dishes or errands.
Simply line your slow cooker with foil (so you can easily remove the pear cake later) then layer brown sugar, butter and pears on the bottom. Pour the batter on top, turn on your slow cooker and cover with the lid. Easy as cake!
Spiced Slow-Cooker Pear Cake
- 3 Harry & David Royal Riviera Pears, peeled, cored and cut in half
- 1 cup light brown sugar, divided
- 8 tablespoons butter, divided
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 large egg, lightly beaten
- Line the bottom of a 6.5 quart slow cooker with heavy duty foil.
- Sprinkle 1/4 cup brown sugar over the foil. Cut 4 tablespoons butter into cubes and sprinkle over the sugar. Arrange the pears in a single layer over the sugar.
- In a large bowl, whisk together flour, baking powder, the remaining sugar, cinnamon, ginger, nutmeg and salt to combine. Set aside.
- Melt the remaining 4 tablespoons butter. Whisk together milk, vanilla, egg and melted butter. Stir milk mixture into the flour mixture until thoroughly combined.
- Pour the batter over the pears, place the lid on the slow cooker, and cook on high for 2 1/2-3 hours. The cake should spring back when lightly pressed in the center with your finger when done.
- When the cake is done baking, remove the lid from the slow cooker. Carefully remove the cake by gently pulling it out using the foil overhang and transfer the cake to a cooling rack. Allow the cake to cool for 5 minutes, then place a platter on top of the cake and flip over. Peel the foil off the cake slowly.
- Cake can be served warm with a scoop of vanilla ice cream or at room temperature.