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.
Preheat oven to 350°F (175°C).
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).
Stir in cinnamon and a pinch of salt.
Arrange the sliced pears over the sugar mixture in a circular pattern, overlapping slightly. Set aside.
In a large bowl, whisk together the flour, brown sugar, baking soda, ginger, cinnamon, cloves, and salt.
In a separate bowl or measuring cup, combine molasses and hot water. Stir until smooth.
Whisk the melted butter, egg, and vanilla into the molasses mixture.
Pour wet ingredients into the dry and whisk until just combined (don’t overmix).
Carefully pour the cake batter over the arranged pears and gently smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for 10–15 minutes.
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.
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.
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.
8 servings