Pear Gingerbread Upside-Down Cake

Pear Gingerbread Upside-Down Cake
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Pear Gingerbread Upside-Down Cake is the ultimate cozy dessert — warm spices, molasses-rich cake, and caramelized pears nestled on top. It’s like your favorite winter cake got dressed up in its Sunday best, perfect for holidays or chilly nights.

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Yields8 Servings
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
For the Pear Topping
 2 ripe but firm pears, peeled, cored, and sliced (½-inch thick)
 ¼ cup unsalted butter
 ½ cup packed brown sugar
 ½ tsp ground cinnamon
 Pinch of salt
For the Gingerbread Cake
 1 ½ cups all-purpose flour
 ½ cup packed brown sugar
 1 tsp baking soda
 1 tsp ground ginger
 1 tsp ground cinnamon
 ¼ tsp ground cloves
 ¼ tsp salt
 ½ cup molasses (unsulphured)
 ½ cup hot water
 ½ cup unsalted butter, melted
 1 large egg, room temperature
 1 tsp vanilla extract
Prepare the Pear Topping
1

  1. Preheat oven to 350°F (175°C).

  2. In a 9-inch round cake pan (preferably not springform), melt butter and brown sugar together over low heat (or melt in a saucepan, then pour into pan).

  3. Stir in cinnamon and a pinch of salt.

  4. Arrange the sliced pears over the sugar mixture in a circular pattern, overlapping slightly. Set aside.

Make the Gingerbread Cake Batter
2

  1. In a large bowl, whisk together the flour, brown sugar, baking soda, ginger, cinnamon, cloves, and salt.

  2. In a separate bowl or measuring cup, combine molasses and hot water. Stir until smooth.

  3. Whisk the melted butter, egg, and vanilla into the molasses mixture.

  4. Pour wet ingredients into the dry and whisk until just combined (don’t overmix).

Assemble & Bake
3

  1. Carefully pour the cake batter over the arranged pears and gently smooth the top.

  2. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

  3. Cool in the pan on a wire rack for 10–15 minutes.

Invert the Cake
4

  • Run a knife around the edge of the pan to loosen.

  • Place a serving plate over the top of the cake pan and invert quickly and confidently.

  • Let sit for a minute to let the caramel release, then lift off the pan.

Serving Suggestions
5

  • Serve warm or room temperature.

  • Pair with:

    • Freshly whipped cream

    • Vanilla or cinnamon ice cream

    • A drizzle of warm caramel or maple syrup

  • Garnish with candied ginger or a sprinkle of powdered sugar for extra flair.

Tips & Variations
6

  • Mini versions: Use muffin tins for individual upside-down cakes (adjust bake time to ~20–25 mins).

  • Nutty option: Sprinkle chopped pecans or walnuts over the brown sugar before placing pears.

  • Citrus twist: Add 1 tsp orange zest to the cake batter for a fruity pop.

Ingredients

For the Pear Topping
 2 ripe but firm pears, peeled, cored, and sliced (½-inch thick)
 ¼ cup unsalted butter
 ½ cup packed brown sugar
 ½ tsp ground cinnamon
 Pinch of salt
For the Gingerbread Cake
 1 ½ cups all-purpose flour
 ½ cup packed brown sugar
 1 tsp baking soda
 1 tsp ground ginger
 1 tsp ground cinnamon
 ¼ tsp ground cloves
 ¼ tsp salt
 ½ cup molasses (unsulphured)
 ½ cup hot water
 ½ cup unsalted butter, melted
 1 large egg, room temperature
 1 tsp vanilla extract
Pear Gingerbread Upside-Down Cake
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