Instant Pot Pear Cake
You don’t need an oven to make this moist, delicious pear cake. The cake is cooked to perfection in the Instant Pot pressure cooker.
This Instant Pot pear cake is wonderfully moist, warmly spiced, and incredibly simple to make. The pressure cooker creates a tender, even crumb that stays soft from the diced pears. It’s a cozy dessert that feels homemade and comforting without requiring you to turn on the oven.
The batter comes together quickly, and the Instant Pot does all the work while keeping the cake perfectly moist. Enjoy it plain, dusted with confectioners’ sugar, or drizzled with syrup—it’s a lovely dessert for weeknights, fall gatherings, or anytime you have ripe pears ready to use.
What You’ll Like About This Dish
No oven needed. The Instant Pot keeps the cake moist and bakes it gently.
Warm, cozy flavor. Cinnamon, nutmeg, and allspice pair beautifully with pears.
Easy to prepare. The batter mixes in minutes and cooks hands-free.
Perfect texture. Diced pears keep the cake soft and tender throughout.
Ingredient Notes
- Brown sugar – Adds moisture and caramel flavor to the cake.
- Butter – Provides richness and tenderness.
- Egg – Helps bind the cake and gives structure.
- Milk – Moistens the batter and keeps the crumb soft.
- Flour – All-purpose flour works perfectly for this simple cake.
- Pears – Use ripe but firm pears so they hold their shape.
- Cinnamon, nutmeg, allspice – Classic warm spices that enhance the fruit.
- Baking soda – Gives the cake lift as it cooks.
Steps to Make Instant Pot Pear Cake
- Grease a 6-cup Bundt pan and prepare the Instant Pot with water and a trivet.
- Mix the brown sugar, butter, egg, and milk until smooth.
- Add the baking soda, vanilla, flour, and spices, mixing gently.
- Fold in the diced pears.
- Spread the batter in the prepared pan and cover it loosely with foil.
- Lower the pan into the Instant Pot using a sling.
- Pressure cook until the cake is set and springy.
- Let the cake rest briefly, then invert onto a plate.
- Serve warm or at room temperature.
Tips
- Cut the pears into small, even pieces so they disperse well in the batter.
- Cover the pan loosely with foil to prevent excess moisture dripping onto the cake.
- Use a foil sling if you don’t have a baking sling for easy lifting.
- Let the cake rest before inverting so it unmolds cleanly.
Recipe Variations
- Pear-ginger cake. Add grated fresh ginger or crystallized ginger for extra warmth.
- Apple version. Substitute diced apples for the pears and keep the spices the same.
- Crumble topping. Add a quick brown sugar–cinnamon crumble before covering with foil.
- Citrus twist. Add orange zest to the batter for brightness.
- Glazed cake. Drizzle with a simple powdered sugar glaze once cooled.
Serving Suggestions
- Serve with whipped cream or ice cream.
- Pair with hot tea or coffee.
- Add a dusting of powdered sugar before serving.
- Drizzle with caramel or maple syrup.
- Garnish with extra diced pears or a sprinkle of cinnamon.
How to Store
Refrigerate: Keep the cooled cake in an airtight container for up to 4 days. The flavor deepens after the first day.
Freeze: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
Reheat: Warm slices briefly in the microwave or enjoy at room temperature.
This baked apple cake is another excellent fall dessert, or you might like this pear upside-down cake.
Instant Pot Pear Cake
Ingredients
- 2/3 cup brown sugar, packed
- 4 tablespoons butter, melted
- 1 large egg
- 1/2 cup milk
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 1/4 cups flour, 5 3/4 ounces
- 1 cup pears, diced
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Pinch nutmeg
- Pinch allspice
Instructions
- Prepare the Pan and Instant Pot: Grease a 6-cup Bundt cake pan. Place the trivet in the Instant Pot inner pot and add 1 1/2 cups of water.
- Make the Batter: Combine the brown sugar, butter, egg, and milk in a bowl with an electric mixer; beat until smooth. Add the baking soda, vanilla extract, flour, cinnamon, salt, nutmeg, and allspice; mix on low speed until well blended. Fold in the diced pears.
- Fill the Cake Pan: Spread the batter in the prepared cake pan and cover it loosely with foil.
- Place the Pan in the Pot: Place the cake pan on a foil sling or baking sling and lower it onto the trivet.
- Pressure-Cook: Secure the Instant Pot lid and turn the steam release valve to the sealing position (this is automatic on many newer models). Choose the manual or pressure cook button (high pressure) and set the timer to 45 minutes. When the time is up, let the pressure come down naturally for 10 minutes and then move the valve to the venting position.
- Invert the Cake: Transfer the cake to a rack and remove the foil. Let the cake stand for 5 minutes, then carefully invert it onto a plate and drizzle with syrup, if desired.
- Serve and Enjoy: Slice the cake and serve it on dessert plates. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
