Cranberry Pear Spoon Cake

Cranberry pear spoon cake is easier to make than a boxed cake mix and highlights winter fruits for a simple, seasonal dessert.

Use fresh fruit for this tasty dish or hit your pantry for preserved versions to make the most of your stock.

Fruit Choices

Fresh or frozen cranberries will work just fine. If using frozen cranberries, just toss in frozen but know that the bottom layer might be a little runnier than if using fresh cranberries.

Fresh pears, peeled and chopped work delightfully. However, some canned chopped pears, well drained, will also be perfect in this cake.

Chopped apples would also work in place of the pears.

Lightly Spiced

There is just a bit of ground ginger mixed in the fruit layer. Add another bit of ground ginger or even cinnamon to the cake layer for more spice.

Skip the spice all together to let the fruit shine, if desired.

Serving Options

The cranberry pear spoon cake is delightful as it comes out of the oven. Do let it cool before serving.

A dusting of powdered sugar just after plating is beautiful and delicious.

Serve with some fresh whipped cream topped with some sugared cranberries for an especially elegant dessert.

Cake and ice cream is, of course, always lovely.

Looking for some other ways to enjoy cranberries? Check out our curated collection of cranberry recipes.

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Kathie Lapcevic

Cranberry Pear Spoon Cake

5 from 1 vote

A cozy, seasonal dessert that’s easier than a boxed mix—this spoon cake layers juicy cranberries and sweet pears with just a hint of ginger and a golden cake topping, perfect for winter gatherings. Versatile and approachable, you can use fresh or preserved fruit straight from your pantry, and serve it warm with a dusting of powdered sugar, whipped cream, or a scoop of ice cream for an extra touch of indulgence.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Servings: 6 Servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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Fruit Layer

• 8 ounces cranberries fresh if possible
• 2 Tablespoons large Asian pears peeled, seeded, and chopped using a paring knife
• 1 teaspoon ground ginger
• ⅓ cup brown sugar
• ¼ cup lemon juice
• 1 teaspoon all-purpose flour

Cake Layer

• ½ cup salted butter melted and cooled
• 2 eggs room temperature
• ¼ cup milk
• ½ cup white sugar
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• Zest of 1 lemon

Equipment

• 9-inch Pie Pan
• Mixing Bowls
• Silicone Spatula

Method

 

1. Preheat oven to 325 degrees Fahrenheit. Lightly grease a 9″ pie plate.
2. Toss all of the fruit layer ingredients together directly in the pie plate. Mix together well then spread evenly.
3. In a bowl, whisk together the flour, sugar, and lemon zest.
4. Whisk together the melted butter, eggs, vanilla, and milk until thoroughly combined.
5. Pour the wet ingredients into the dry and mix well.
6. Pour the cake batter over the fruit and spread evenly. Don’t worry if some of the fruit mixes in.
7. Bake in the preheated oven for 50 to 60 minutes. The top and edges will be golden. An inserted toothpick will come out clean.

Notes

Chopped fresh apples work great in place of pears. 

If using canned pears, be sure to drain them first.

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