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Julie’s Gluten-Free Cranberry Pear Spice Cake

  • Author: Julie Hasson


If you are looking for a great Fall cake to bake, this is the one! It’s loaded with diced pears, cranberries, nutmeg and cinnamon.



  • 1 package of Julie‚Äôs Original White Cake Mix
  • 1 1/2 cups cup non-dairy milk (I used soy)
  • 1/3 cup canola oil
  • 1 teaspoon pure vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 ripe pears, peeled and cored, diced
  • 1 1/2 cups fresh or frozen cranberries

Simple Icing (optional)

  • 2 cups powdered sugar, sifted
  • About 3 tablespoons soy or almond milk (can be plain or vanilla)


  1. Mix everything (except for the pears and cranberries) together in a bowl. Beat until smooth. Stir in the pears and cranberries. Spread the batter into a greased 9 x 13-inch glass baking dish. Bake the cake until a tester comes out clean (about 55 to 60 minutes). Let cool completely and enjoy!
  2. If you want to top the cooled cake with a glaze, like I did in the photo, make the icing below
  3. Combine the powdered sugar and 3 tablespoons milk in a bowl. Beat or whisk really well until the icing is smooth and thick, but spreadable. I like to use a hand mixer or beaters for this. Spread or drizzle the icing over the cooled cake and let sit until the glaze is set and hardened.


  • Vegan + gluten-free