Bake for 40 minutes. Use a long wooden skewer or cake tester to test for doneness at the center of the cake near the middle pear. This area takes the longest to cook. Depending on how hot, moist, and large the pears are, the cook time can vary. If the batter is still raw (skewer came out wet), cover the edges of the cake in foil to prevent burning and continue to bake for another ten minutes before testing again. Repeat in ten minute increments until the cake is done.