Pear Fritter Skillet Cake

This pear fritter skillet cake comes together in one pan, uses simple ingredients you probably already have, and is ready in about an hour. It's the kind of dessert that looks like you spent all day on it, but you definitely didn't.

I have been on a serious skillet cake kick lately and this one might be my favorite yet. Pears don't get nearly enough love in the baking world, and I think that is a real shame. When you cook them down with butter, brown sugar, and cinnamon, they turn into this soft, jammy filling that is absolutely incredible inside a fluffy spiced cake. My whole family loved it, and it disappeared fast. That's always a good sign!

This recipe was inspired by my apple fritter skillet cake, which has been on repeat in our house for a while now. If you love that one, you are going to love this version just as much. Same easy method, same cast iron magic,Ingredients You Need

Key Ingredients

Most of these are pantry staples, but here are a few worth noting:

• Pears - You want ripe but firm pears here. They hold up better when you cook them down and won't turn mushy inside the cake. Bartlett or Bosc both work great.
• Brown sugar - Used in both the filling and the cake batter. It adds a deeper, almost caramel-like sweetness that pairs really well with the pears.
• Melted butter - Using melted butter (instead of softened) keeps the batter simple. No mixer needed!
• Eggs at room temp - Room temperature eggs mix into the batter more evenly. Just set them out on the counter about 30 minutes before you start.
• Heavy cream - This is what makes the icing pour like a dream and set up just right on the warm cake.

How to Make Pear Fritter Skillet Cake

Step 1: Preheat your oven to 350°F.

Add the diced pears, butter, brown sugar, and cinnamon to a 11-12" cast iron skillet. Cook over medium heat, stirring occasionally, until the pears are soft and a slightly thickened syrup has formed. Remove from heat.

There will still be liquid in the pan, that's totally normal with pears!

Remove 1 cup of the cooked pears from the skillet and set aside. These will go on top of the cake later.

Step 2: In a large bowl, whisk together all your dry ingredients. Add in the wet ingredients and mix until just combined.

Step 3: Fold the remaining cooked pears (and any syrup left in the bowl) into the cake batter.

I tried to do this in the skillet, but realized adding the pears to the bowl would have been much easier.

Step 4: Pour the batter back into the skillet and spread it into an even layer.

Spoon the reserved 1 cup of pears over the top of the batter. Spread them out gently but do not mix them in.

Step 5: Bake for 35-40 minutes, until the center is set and the edges are golden.

Step 6: While the cake cools slightly, whisk together the powdered sugar and heavy cream until smooth. Pour over the warm cake and enjoy!

Tips for the Best Pear Fritter Skillet Cake

• Don't skip cooking the pears first. This step is important! Raw pears release too much liquid in the cake and can make it soggy. Cooking them down first also deepens their flavor so much.
• Leave the liquid in the pan. When you cook the pears, there will be syrupy liquid left in the skillet. That's actually going to help create a really flavorful base for your cake. Don't drain it!
• Check your cake early. Every oven is a little different. Start checking at the 35-minute mark by inserting a toothpick into the center. It should come out with just a few moist crumbs.
• Let it cool before icing. You want the cake slightly warm - not hot. If it's too hot, the icing will run right off. Give it about 10 minutes after pulling it from the oven.
• Use a well-seasoned 11-12" cast iron skillet or enamel coated cast iron. This helps the cake release easily when you scoop it out and gives the edges a beautiful golden crust. If you don't have a large skillet swap for a 9x13 baking dish, this ensures that the cake cooks properly.

Pear Fritter Skillet Cake FAQs

Storage Tips

• Room temperature: Cover the skillet or transfer leftover cake to an airtight container and store at room temp for up to 2 days.
• Refrigerator: Store covered in the fridge for up to 4 days. Let it come to room temp or warm a slice in the microwave for about 20-30 seconds before enjoying.
• Freezer: You can freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator and warm before serving.

If you love cozy baked desserts like this one, make sure to check out more dessert recipes for more ideas! just with pears taking center stage this time.