Preheat your oven to 325 degrees F.
In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.
In a large bowl, combine the sugar, brown sugar, and oil. Mix on medium-high speed for about one to two minutes.
Add the eggs to the sugar mixture and mix on medium speed for about two minutes. The mixture should be smooth, without any clumps.
Add the pear sauce and vanilla. Mix to combine.
With the mixer on low speed, add 1/3 of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.
Divide the batter between the three cake pans (about 17 ounces in each). Bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
Let the cakes cool in the pans for about 15 minutes before inverting them onto a wire rack to cool completely.