Pear-Stuffed Vanilla Pudding Cake

Indulge in the luxurious harmony of tender cake, juicy pear pieces, and luscious vanilla pudding pockets with this Pear-Stuffed Vanilla Pudding Cake. Layers of fluffy, lightly sweetened sponge cradle sweet pears and creamy pudding, creating a dessert that’s both comforting and elegant. Perfect for afternoon tea, festive gatherings, or a special family treat, this cake combines simple pantry ingredients into an unforgettable centerpiece. Its visually striking pudding swirls translate into delightful creamy bites, ensuring every slice is as delicious as it is beautiful.

Cooking Time

• Pudding Preparation: 15 minutes

• Cake Batter Assembly: 15 minutes

• Baking: 40–45 minutes

• Cooling & Finishing: 30 minutes

• Total Time: Approximately 1 hour 40 minutes

Ingredients

For the Vanilla Pudding:

• 1 large egg

• 50 g granulated sugar

• 15 g vanilla sugar (or 1½ tsp vanilla extract + 10 g sugar)

• 15 g (1½ Tbsp) cornstarch

• 250 ml whole milk

For the Pear Cake Batter:

• 2 large eggs, room temperature

• 100 g granulated sugar

• Pinch of salt

• 100 ml whole milk

• 50 ml neutral vegetable oil (e.g., canola)

• 220 g (1⅔ cups) all-purpose flour

• 1 tsp baking powder

• 300 g canned pears in light syrup, drained & chopped

For Finishing:

• Powdered sugar, for dusting

Step-by-Step Cooking Directions

1. Make the Vanilla Pudding

   • In a medium saucepan, whisk together the egg, 50 g sugar, vanilla sugar, and cornstarch until completely smooth and pale.

   • Gradually pour in 250 ml milk, whisking constantly to avoid lumps.

   • Place over low heat and stir continuously with a heatproof spatula. As the mixture thickens—do not let it boil—remove from heat when it coats the back of the spatula.

   • Transfer to a heatproof bowl, press plastic wrap directly onto the surface to prevent a skin, and cool to room temperature (~15 minutes).

2. Prepare the Cake Batter

   • Preheat oven to 170 °C (340 °F). Line a 27 × 18 cm baking pan with parchment paper, leaving an overhang on two sides for easy removal.

   • In a large bowl, beat 2 eggs with 100 g sugar and a pinch of salt using a hand mixer or whisk until pale and fluffy (~3–4 minutes).

   • Add 100 ml milk and 50 ml oil; mix on low speed until incorporated.

   • Sift together 220 g flour and 1 tsp baking powder, then fold into the wet ingredients in two additions, stirring just until no streaks remain.

3. Assemble the Cake

   • Pour half the batter into the prepared pan, leveling with a spatula. Scatter chopped pears evenly over the batter. Top with the remaining batter and smooth the surface.

   • Spoon cooled pudding into a piping bag and pipe over the batter in lines, swirls, or dots. The pudding will sink slightly during baking, creating creamy pockets.

4. Bake

   • Bake for 40–45 minutes, rotating the pan halfway through, until the cake is springy to the touch and a toothpick inserted into the cake (avoiding pudding lanes) comes out clean.

   • Remove from oven and let cool completely in the pan (~30 minutes). Lift cake from pan using parchment overhang.

5. Serve

   • Dust the top generously with powdered sugar. Slice into squares or rectangles, keeping pudding patterns intact. Serve at room temperature or chilled for a firmer texture.

Nutritional Information

(Per serving; yields 12 servings)

• Calories: 240 kcal

• Protein: 4 g

• Carbohydrates: 38 g

• Dietary Fiber: 1 g

• Sugars: 18 g

• Total Fat: 7 g

• Saturated Fat: 2 g

• Sodium: 110 mg

The Origins and Popularity of the Recipe

Pudding-stuffed cakes trace back to European trifles and custard tarts, where creamy layers and cake were combined for textural contrast. Variations like British “baked custard” and French flan influenced bakers to integrate custard into sponge. The modern swirl-pudding cake gained popularity via home baker blogs, celebrated for its elegant appearance and multi-textural experience. Using canned fruit like pears adds convenience and seasonless appeal, making it a mainstay at brunches and potlucks worldwide.

Reasons Why You’ll Love the Recipe

• Creamy Surprise: Vanilla pudding pockets within each slice add indulgence.

• Fruit & Cream Harmony: Juicy pear and creamy custard balance the soft cake.

• Visual Impact: Swirled pudding patterns make an elegant presentation.

• Make-Ahead Friendly: Pudding and batter can be prepped in advance.

• Universal Appeal: Mild vanilla and sweet pear delight all ages.

Health Benefits

• Calcium-Rich: Milk and eggs in pudding support bone health.

• Protein Source: Eggs and milk supply complete proteins for satiety.

• Fruit Fiber: Pears contribute dietary fiber and hydration.

• Controlled Portion: Sliced servings help manage intake.

• Adaptable Sweetness: Adjust sugar levels or use sugar substitutes for dietary needs.

Serving Suggestions

• With Fresh Fruit: Top slices with berries or a peach compote for color and brightness.

• Dusting of Cinnamon: A light sprinkle enhances warmth and aroma.

• Cream or Ice Cream: A scoop of vanilla ice cream or whipped cream elevates dessert.

• Tea Pairing: Serve alongside Earl Grey or chamomile for a refined tea party.

Common Mistakes to Avoid

• Overheating Pudding: Boiling curdles the custard—keep temperature low.

• Underwhipping Eggs: Insufficient aeration yields dense cake—beat until ribbon stage.

• Skipping Parchment: Cake may stick; ensure proper lining.

• Uneven Slices: Thick pudding layers can impede cooking—pipe thin, even lines.

• Cutting Too Soon: Warm cake may crumble—cool completely for clean slices.

Pairing Recommendations

• Wines: A light Riesling or Moscato complements pear sweetness.

• Coffee: Mild roast coffee or latte balances the dessert’s richness.

• Cocktails: A Pear Bellini or elderflower spritz echoes fruity notes.

• Non-Alcoholic: Sparkling apple cider or ginger tea refreshes the palate.

Cooking Tips

• Room-Temp Ingredients: Ensure eggs and milk are at room temperature for even batter.

• Drain Pears Well: Excess syrup dilutes batter—pat fruit dry before chopping.

• Uniform Pudding Lines: Chill pudding slightly for firmer piping.

• Pan Rotation: Turn the cake pan halfway through baking for even browning.

• Storage: Wrap cooled cake tightly; store at room temperature for 1 day or refrigerated for 3 days.

Similar Recipes to Try

• Cherry Custard Swirl Cake: Replace pears with cherries and swirl in vanilla custard.

• Apple-Cinnamon Pudding Cake: Use diced apples and cinnamon pudding for autumn flavor.

• Strawberry Cream Cheese Cake: Pipe sweetened cream cheese in place of pudding.

• Lemon Curd Cake: Swirl bright lemon curd through cake batter for tart contrast.

Variations to Try

• Chocolate Pudding: Substitute vanilla pudding with chocolate pudding for a decadent twist.

• Mixed Berries: Fold in blueberries, raspberries, and blackberries in place of pears.

• Almond Flavor: Add ½ tsp almond extract to batter and sprinkle sliced almonds on top.

• Vegan Version: Use plant-based milk, flax “eggs,” and vegan pudding mix.

• Spiced Pear: Stir ½ tsp cinnamon and ¼ tsp nutmeg into pudding and batter for warmth.

Ingredient Spotlight

Cornstarch
Cornstarch is a fine, non-GMO thickener derived from corn kernels. It creates silky, stable pudding by gelatinizing at low temperatures, delivering a smooth texture without altering flavor. Its neutral profile makes it ideal for custards, pie fillings, and creamy sauces.

Conclusion

Pear-Stuffed Vanilla Pudding Cake offers a masterful blend of moist sponge, juicy fruit, and creamy custard pockets that elevate simple ingredients into a sophisticated dessert. Its stunning swirl patterns, make-ahead ease, and universally appealing flavor make it a standout for holidays, brunches, and everyday indulgences. Embrace this recipe as a canvas—experiment with fruits, extracts, and spices—and delight in the harmonious marriage of cake and pudding in every elegant slice.

10 Comprehensive FAQ

1. Can I use fresh pears instead of canned?
   Yes—peel, core, dice, and toss fresh pears in a little sugar before layering; may yield firmer fruit.

2. How do I prevent pudding from sinking completely?
   Pipe thin lines and allow batter to support pudding; avoid overfilling.

3. Can I make smaller individual portions?
   Bake in a muffin tin or individual ramekins for 20–25 minutes; adjust piping accordingly.

4. What if I don’t have a piping bag?
   Use a zip-top bag with the corner snipped off or spoon dollops for rustic pockets.

5. Is it necessary to use vanilla sugar?
   No—substitute with 1½ tsp vanilla extract and 10 g sugar.

6. How far in advance can I assemble?
   You can assemble and refrigerate the unbaked cake for up to 4 hours; bake from chilled, adding 5 minutes.

7. Can I freeze the baked cake?
   Yes—wrap tightly and freeze for up to 1 month; thaw overnight in the refrigerator.

8. Why is my cake dense?
   Likely underbeaten eggs or overmixing after flour addition—mix until just combined.

9. How do I get a more pronounced pudding swirl?
   Chill pudding until thickened before piping and use a stiff batter to hold lines.

10. What other fruit works well?
    Apples, peaches, mangoes, and berries all pair beautifully with vanilla pudding.