Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan; set aside.
In a large bowl, combine vegetable oil, granulated sugar, and beaten eggs; beat at medium speed of an electric mixer until well blended. Stir in vanilla.
In a medium bowl, combine flours, baking powder, baking soda, and allspice; stir well.
Add flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in chopped pecans.
Pour batter into prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted into center of cake comes out clean.
Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Spoon Caramel Glaze over cake.
In a small saucepan, melt butter over medium heat; add brown sugar. Cook, stirring constantly, until sugar melts. Remove from heat. Add milk, stirring constantly.
Add powdered sugar, vanilla, and salt; beat at medium speed of an electric mixer until smooth.