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Apple Pear Cake

When my sister Catherine made her apple cake for me, I knew I needed the recipe. When I made it, I added some pears from the trees on our acreage. The resulting apple pear cake is so moist and tastes so good. Now every time I make it, people want my recipe. —Mary Ann Lees, Centreville, Alabama
  • Total Time
    Prep: 25 min. Bake: 1 hour + cooling
  • Makes
    15 servings


  • 2 cups shredded peeled tart apples
  • 2 cups shredded peeled pears
  • 2 cups sugar
  • 1-1/4 cups canola oil
  • 1 cup raisins
  • 1 cup chopped pecans
  • 2 large eggs, room temperature, lightly beaten
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 ounces cream cheese, softened
  • 3 cups confectioners' sugar
  • 1/4 cup butter, softened
  • 2 tablespoons 2% milk
  • 1/2 teaspoon vanilla extract


  • In a large bowl, combine the first 8 ingredients. Combine dry ingredients; stir into the fruit mixture.
  • Pour into a greased 13x9-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a wire rack.
  • For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and butter until smooth. Beat in the milk and vanilla; frost cake. Store in the refrigerator.
Nutrition Facts
1 piece: 613 calories, 30g fat (6g saturated fat), 43mg cholesterol, 306mg sodium, 84g carbohydrate (60g sugars, 3g fiber), 5g protein.
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Average Rating:
  • jstowellsupermom
    Aug 14, 2020

    My 9yo picked this recipe to make and I'm so glad she did! The cake is so moist. I loved the plump raisins and the crunch of the nuts. The frosting adds the perfect amount of sweetness.

  • Kerry
    Feb 18, 2020

    And worth every star! I have made this repeatedly and always get asked to make more. The only change I might make is to go with one Granny Smith apple and three pears and maybe add some dates as suggested by grannyfromwisc. It has always come out very moist. The frosting is a near perfect companion to the cake.

  • sophiemom
    Oct 18, 2018

    I took this cake to a church Board meeting and everyone loved it. If you like carrot cake, you will like this moist variation. Other than leaving the raisins out (not my fave..) I made it as written. I found that 2 good sized Granny Smith apples and 2 regular pears will yield the required 2 cups of each fruit. I recommend using a food processor, if you can, because the fruit gets juicy when shredded. It was yummy!

  • Sherrypha
    Oct 3, 2018

    I loved it. I made it with 3 apples and one pear, used baking powder because I don’t like baking soda. I used brown sugar as well just for the flavour. It tasted amazing and was fluffy surprisingly

  • Jennifer
    Sep 29, 2017

    Can you make this with cupcakes?

  • Kristy
    Jul 23, 2017

    This cake is moist and absolutely delicious. I do not eat raisins, substituted dried cranberries. Was perfect. Recipe was a lot for the two of us, so I froze most of it. Froze nicely.

  • grannyfromwisc
    Oct 1, 2014

    Super moist and I added dates ( 1/2 cup) while cutting the pears to 1 1/2 cups to mine. I made the frosting without the cream cheese ( I didn't have any) and it was delicious. Everyone loved it!

  • marlenebook
    Dec 27, 2010

    No comment left

  • Smilyface4
    Oct 20, 2010

    Family loved it, very moist and the pears are subtle flavour.

  • magillespie
    Oct 15, 2010

    No comment left