Drain the pear halves from the can and place them on a cutting board. Dice the pears into small cubes and set aside for later; they will be gently folded into the batter in the final steps.

Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan (10 inches across) to prevent sticking. If you’re using a different pan size, refer to notes on adjustments.

In a medium bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, and salt. Set this mixture aside.

In another bowl or large measuring cup, combine the sour cream, milk, and vanilla extract. Stir with a fork until blended, then set aside.

Using a stand mixer or hand mixer, beat the softened butter on medium speed until smooth. Gradually add the sugar, continuing to mix until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

With the mixer on low, alternate adding the flour mixture and the sour cream mixture, beginning and ending with the dry ingredients (three additions of dry, two of wet). Mix just until combined, being careful not to overmix—the batter will be thick.

Gently fold in the diced pears, making sure they are evenly distributed throughout the batter.

Pour the batter into the prepared bundt pan, smoothing the top with the back of a spoon.

Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs attached. If the top of the cake browns too quickly, cover loosely with aluminum foil around the 40-minute mark. Allow the cake to cool in the pan on a wire rack for 10 minutes before inverting onto a serving plate.

In a medium saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, corn syrup, salt, and vanilla extract. Stir to combine.

Increase the heat to medium-high, allowing the mixture to come to a boil. Stir occasionally, keeping the mixture from clinging to the sides of the pan. Once boiling, reduce the heat to low and let it simmer for 6 minutes. Monitor closely to avoid boil-over, ensuring it continues to bubble.

After 6 minutes, remove from heat. The caramel will thicken as it cools. For quicker cooling, pour it into a heatproof glass dish or refrigerate briefly.

Once the glaze reaches your desired thickness, you can drizzle it over the cooled cake directly or use a piping bag for more control. The caramel glaze adds a beautiful finishing touch to your pear cake.

The glaze yields about 1 cup and can be stored in an airtight container in the refrigerator for up to two weeks.