This cake smells like the holidays and tastes like comfort. Warm gingerbread topped with buttery caramelized pears makes for a dessert that looks impressive but feels easy and relaxed. It’s the kind of bake that fills the kitchen with spice and ends up being the first thing everyone reaches for.
Serve it warm with whipped cream or ice cream, and you’ve got a guaranteed crowd-pleaser. Whether you’re baking for a gathering or just craving something special, this cake delivers.
Table of Contents
What Makes This Recipe So Good
- Golden, glossy topping: The pears caramelize in brown sugar and butter, creating a sticky, shiny top once the cake is flipped.
- Moist gingerbread crumb: Molasses and buttermilk keep the cake soft and tender, while warm spices make every bite taste cozy.
- Simple but striking: It looks fancy, but the steps are straightforward and forgiving—even for casual bakers.
- Smells like heaven: Ginger, cinnamon, and cloves baking with pears is a scent you’ll want to bottle.
- Make-ahead friendly: The flavor deepens after a day, so it’s perfect for prepping before guests arrive.
What You’ll Need
- Pears: 3–4 ripe but firm pears (like Bosc or Anjou), peeled, cored, and sliced
- Unsalted butter: 10 tablespoons total (4 Tbsp for topping, 6 Tbsp for batter), plus a little for greasing
- Brown sugar: 1/2 cup for topping, 1/2 cup for batter (light or dark)
- Granulated sugar: 1/4 cup
- Molasses: 1/2 cup (unsulphured)
- Eggs: 2 large, room temperature
- Buttermilk: 3/4 cup (or whole milk + 2 tsp vinegar as a quick substitute)
- All-purpose flour: 1 3/4 cups
- Baking soda: 1 teaspoon
- Baking powder: 1/2 teaspoon
- Kosher salt: 1/2 teaspoon
- Ground ginger: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Ground cloves: 1/4 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Vanilla extract: 1 teaspoon
- Lemon juice: 1 tablespoon (to toss with pears)
- Optional garnish: Whipped cream, vanilla ice cream, or a dusting of powdered sugar
Step-by-Step Instructions
- Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9-inch round cake pan (2 inches deep) or a 9-inch springform.
Line the bottom with parchment for easy release.
- Make the pear topping: Melt 4 tablespoons butter in a small saucepan. Stir in 1/2 cup brown sugar and cook over low heat until glossy and combined, about 1–2 minutes. Pour into the prepared pan and spread evenly.
- Arrange the pears: Toss sliced pears with lemon juice.
Fan them over the brown sugar mixture in a single, snug layer. Pack them in—this prevents gaps when you flip the cake.
- Mix dry ingredients: In a bowl, whisk flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg until well combined.
- Cream butter and sugars: In a large bowl, beat 6 tablespoons soft butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until fluffy, 2–3 minutes.
- Add eggs and molasses: Beat in eggs one at a time. Mix in molasses and vanilla.
The batter may look slightly curdled—this is fine.
- Finish the batter: Add the dry ingredients in two additions, alternating with buttermilk. Start and end with dry ingredients. Mix just until combined—don’t overmix.
- Assemble: Gently spread the batter over the pears, smoothing the top.
Tap the pan once on the counter to remove large air bubbles.
- Bake: Bake 40–50 minutes, until the center springs back and a tester comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10 minutes.
- Cool and flip: Let the cake rest 10–15 minutes on a rack. Run a knife around the edge.
Place a serving plate over the pan and carefully invert. Lift off the pan and peel away the parchment.
- Serve: Let cool another 10 minutes to set the topping. Serve warm or at room temperature with whipped cream or ice cream.
Storage Instructions
- Room temperature: Keep covered for up to 2 days.
The spices mellow and the flavor improves by the next day.
- Refrigerator: Store in an airtight container for up to 5 days. Warm slices in the microwave for 15–20 seconds to soften the topping.
- Freezer: Wrap individual slices tightly in plastic and freeze up to 2 months. Thaw overnight in the fridge or at room temperature for an hour, then warm before serving.
Benefits of This Recipe
- Uses accessible ingredients: Everything is easy to find, and many items may already be in your pantry.
- Entertaining-friendly: The upside-down presentation looks impressive with minimal effort.
- Flexible timing: You can bake it earlier in the day and rewarm gently before serving.
- Balanced sweetness: The molasses and spices keep the cake from being overly sugary, even with the caramelized pears.
- Seasonal and cozy: It’s ideal for fall and winter, but still delicious anytime pears are good.
Common Mistakes to Avoid
- Using overly ripe pears: They’ll turn mushy.
Choose pears that give slightly when pressed but hold their shape.
- Skipping the parchment: Even in a greased pan, the topping can stick. Parchment makes flipping stress-free.
- Overmixing the batter: This can toughen the cake. Mix just until the dry spots disappear.
- Underbaking: A gooey center won’t flip cleanly.
Test with a toothpick and look for a springy top.
- Waiting too long to flip: If the topping cools completely in the pan, it may stick. Invert after 10–15 minutes of resting.
Variations You Can Try
- Pear-cardamom twist: Swap half the ginger for 1 teaspoon ground cardamom for a floral, modern flavor.
- Pear and walnut: Sprinkle 1/2 cup chopped toasted walnuts over the brown sugar topping before adding pears.
- Maple molasses: Replace 1/4 cup of the brown sugar in the batter with pure maple syrup for a softer sweetness.
- Gluten-free: Use a 1:1 gluten-free baking flour blend. Add 1 tablespoon milk if the batter feels thick.
- Dairy-free: Use vegan butter and your favorite non-dairy milk soured with 2 teaspoons vinegar.
The texture remains tender.
- Mini cakes: Bake in a 12-cup muffin tin lined with parchment rounds, 18–22 minutes. Perfect for individual servings.
FAQ
What kind of pears work best?
Bosc or Anjou pears hold their shape well and won’t turn mushy. Bartlett can work if they’re just barely ripe.
Avoid pears that are very soft or bruised.
Can I make this ahead of time?
Yes. Bake earlier in the day or the night before. Once cooled, cover and store at room temp.
Rewarm slices gently before serving to revive the caramel topping.
Do I need a cast-iron skillet?
No. A standard 9-inch round cake pan or springform works well. If using springform, make sure it’s tightly sealed and lined to prevent any syrup leakage.
Can I reduce the molasses?
You can reduce to 1/3 cup, but note the flavor will be lighter and the crumb slightly less moist.
If you cut molasses, add 1 tablespoon extra brown sugar to balance sweetness.
How do I prevent the pears from sticking?
Use parchment on the bottom, grease the sides well, and invert while the cake is still warm. If needed, warm the pan base briefly with a hot towel to loosen the caramel.
What if I don’t have buttermilk?
Make a quick substitute by mixing 3/4 cup milk with 2 teaspoons vinegar or lemon juice. Let it sit for 5 minutes, then use as directed.
Can I use fresh ginger instead of ground?
Yes.
Add 1 tablespoon finely grated fresh ginger to the wet ingredients and keep 1 teaspoon ground ginger in the dry for depth.
Final Thoughts
This pear gingerbread upside down cake brings together everything you want in a cozy dessert: warm spice, soft fruit, and a tender crumb. It’s simple enough for a weeknight treat, yet special enough for a holiday table. Keep the steps relaxed, flip with confidence, and serve it warm.
The only real challenge is stopping at one slice.
Ingredients
Instructions
- Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9-inch round cake pan (2 inches deep) or a 9-inch springform. Line the bottom with parchment for easy release.
- Make the pear topping: Melt 4 tablespoons butter in a small saucepan. Stir in 1/2 cup brown sugar and cook over low heat until glossy and combined, about 1–2 minutes. Pour into the prepared pan and spread evenly.
- Arrange the pears: Toss sliced pears with lemon juice. Fan them over the brown sugar mixture in a single, snug layer. Pack them in—this prevents gaps when you flip the cake.
- Mix dry ingredients: In a bowl, whisk flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg until well combined.
- Cream butter and sugars: In a large bowl, beat 6 tablespoons soft butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until fluffy, 2–3 minutes.
- Add eggs and molasses: Beat in eggs one at a time. Mix in molasses and vanilla. The batter may look slightly curdled—this is fine.
- Finish the batter: Add the dry ingredients in two additions, alternating with buttermilk. Start and end with dry ingredients. Mix just until combined—don’t overmix.
- Assemble: Gently spread the batter over the pears, smoothing the top. Tap the pan once on the counter to remove large air bubbles.
- Bake: Bake 40–50 minutes, until the center springs back and a tester comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10 minutes.
- Cool and flip: Let the cake rest 10–15 minutes on a rack. Run a knife around the edge. Place a serving plate over the pan and carefully invert. Lift off the pan and peel away the parchment.
- Serve: Let cool another 10 minutes to set the topping. Serve warm or at room temperature with whipped cream or ice cream.
