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Spiced Slow Cooker Pear Cake

5 from 1 vote
Servings 10


  • Slow Cooker


  • 1 cup light brown sugar (divided)
  • 8 tablespoons butter (divided)
  • 3 Harry & David® Royal Riviera® Pears (peeled, cored, and cut in half)
  • 1⅓ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • ¾ cup Milk
  • 1 teaspoon vanilla
  • 1 large egg (lightly beaten)


  • Line the bottom of a 6.5-quart slow cooker with heavy duty aluminum 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 on top.
  • In a large bowl, whisk together the remaining sugar, flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
  • Melt the remaining 4 tablespoons of butter.
  • In a separate bowl, whisk together the milk, vanilla, egg, and melted butter. Stir the milk mixture into the dry ingredients 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. When you lightly press the cake in the center with your finger and it springs back, it's done.
  • When the cake is done, remove the lid from the slow cooker. Carefully remove the cake by gently pulling out the foil overhang and transferring 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.
  • Serve the cake warm with a scoop of vanilla ice cream or at room temperature.
Author: Kellie Hemmerly
Course: Dessert
Keyword: pears
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