Slow-Cooked Pear Cake with Crumble Topping

Slow-Cooked Pear Cake with Crumble Topping


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Transform moist vanilla cake mix into a fruity dessert simply by adding slices of pears coated in cinnamon and sugar. Complete your cake with a crumbly topping.

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Time needed

30 min preparation + 2-4 hour cooking

Serving Size / Yield

10-12 servings


  • 1 C. + 1 tsp. Granulated Sugar, divided
  • 1/2 tsp. + 1/8 tsp. Ground Cinnamon, divided
  • 1 15 oz. can Sliced Pears
  • 1 15.25 oz. box Vanilla Cake Mix
  • 1/2 C. Vegetable Oil
  • 3 Eggs
  • 1 C. All-Purpose Flour
  • 1/2 C. Rolled Oats
  • 2/3 C. Light Brown Sugar
  • 1/4 tsp. Sea Salt
  • 1/2 C. Unsalted Butter, chilled

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Line the inside of a large crockpot with parchment paper. In a medium bowl, combine 1 teaspoon of granulated sugar and 1/8 teaspoon of cinnamon to create cinnamon-sugar. Drain the pears slices, reserving 1 cup of the juices. Add pears to cinnamon-sugar and toss to coat. In a large mixing bowl, use an electric mixer to beat the reserved pear juice together with the vanilla cake mix, vegetable oil, and eggs. Pour the batter into the crockpot and top with the pear slices. Cook on low for 3-4 hours, or until a toothpick inserted into the center of the cake comes out clean. Meanwhile, in a food processor or blender, combine the flour, remaining granulated sugar, oats, brown sugar, remaining cinnamon, and salt, and pulse several times to mix. Pour crumble mixture into a medium bowl, and cut in the butter until coarse crumbs form. When cake has cooled, sprinkle crumble over the top and serve.

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