Upside-Down Pear Gingerbread Cake Recipe

I absolutely adore sharing this Upside-Down Pear Gingerbread Cake Recipe with you because it combines the cozy warmth of classic gingerbread with the delicate sweetness of pears in such a beautiful, unexpected way. Every bite offers a tender spiced cake partnered with caramelized pear slices on top that make it feel like a special treat but is still perfectly approachable to make at home. It’s quickly become one of my favorite cakes for fall and winter gatherings, and I can’t wait for you to enjoy the magic of this recipe as much as I do.

Why You’ll Love This Upside-Down Pear Gingerbread Cake Recipe

When I first tried this recipe, what really grabbed me was the incredible flavor profile. The warm spices—ginger, cinnamon, cloves—all play off the pear’s natural sweetness in a way that feels festive and comforting without being overpowering. The pear slices caramelize beautifully under the brown sugar and butter topping, creating a glossy, deeply flavorful crown on the cake that’s both juicy and tender. It’s the perfect balance between spicy and sweet, and the textures—from moist cake to silky pears—make every bite a little celebration.

I also appreciate how straightforward this recipe is to prepare. Don’t be intimidated by the layering or the spices; the steps are clear and manageable, even for a home baker who doesn’t make upside-down cakes regularly. Plus, the ingredients are simple pantry staples and fresh fruit, so there’s nothing complicated or fussy about it. I find this cake makes a wonderful show-stopping dessert for family dinners, holiday meals, or even a cozy weekend treat. It stands out with its homey charm and that lovely upside-down presentation that always sparks conversation and compliments.

Ingredients You’ll Need

Each ingredient here plays a subtle role in the cake’s final texture and flavor. From the warming spices to the richness of butter and the depth of molasses, these simple components come together to create a cake that’s greater than the sum of its parts.

• Pears: Firm and medium-sized pears work best for slicing thinly so they hold their shape and texture when caramelized.
• Unsalted butter: Used both for the caramel topping and the cake batter to add richness without excess salt.
• Brown sugar: Provides deep molasses notes that amplify the gingerbread flavor and caramelizes beautifully with the pears.
• Cinnamon, ground ginger, and cloves: A classic warm-spice combo that defines the gingerbread character of the cake.
• All-purpose flour: The base of the cake, giving it structure and tenderness when combined with leavening agents.
• Baking soda: This helps the cake rise properly and keeps it light despite the dense molasses.
• Molasses: Unsulphured or dark molasses gives that authentic, rich depth that makes gingerbread so good—avoid blackstrap for this recipe.
• Hot water: Helps meld the molasses smoothly into the batter and keeps it moist.
• Egg and vanilla extract: Provide structure and subtle flavor enhancement.
• Whipped cream or vanilla ice cream (optional): Perfect for serving and adding extra indulgence to each slice.

Directions

Step 1: Lightly grease a 9-inch square baking pan. Peel, core, and slice the pears into thin 1/8-inch slices. Arrange them tightly in the bottom of the pan in a single layer—you want this to look inviting once flipped over.

Step 2: In a small saucepan over medium heat, whisk together 1/2 cup butter, brown sugar, and a pinch of cinnamon. Keep whisking vigorously as the butter melts so the mixture stays uniform and glossy—don’t give up, it will come together beautifully. Pour this caramel-like mixture evenly over the pears in the pan.

Step 3: Preheat your oven to 350°F (177°C) to get ready for baking.

Step 4: In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until well combined.

Step 5: In another bowl, combine the molasses with hot water and whisk to mix smoothly. This helps incorporate the molasses evenly into the batter.

Step 6: Using a mixer fitted with a paddle or whisk attachment, beat the softened butter and the remaining 1/3 cup brown sugar on high speed until creamy and smooth, about one minute. Scrape down the sides and bottom with a spatula as needed.

Step 7: Beat in the egg and vanilla extract on high speed until fully incorporated, scraping the sides down again.

Step 8: Turn the mixer off, then add the dry ingredients and the molasses-water mixture. Turn the mixer back on low and mix just until combined to avoid overmixing. The batter will feel thick and rich.

Step 9: Carefully spread the batter evenly over the caramelized pears in the pan.

Step 10: Bake for 35 to 45 minutes, checking doneness by inserting a toothpick into the cake’s center. If it comes out clean, the cake is ready. If the edges brown too quickly, tent the pan loosely with foil to prevent burning while the middle finishes baking.

Step 11: Remove from the oven and let the cake cool in the pan for 10 to 15 minutes to firm up slightly. Then place a serving plate on top of the pan and carefully invert it so the pears are now on top, creating the iconic upside-down presentation.

Step 12: Serve warm or at room temperature, ideally with a generous dollop of whipped cream or a scoop of vanilla ice cream to balance the spices and richness.

Servings and Timing

This Upside-Down Pear Gingerbread Cake Recipe makes approximately 9 servings, perfect for sharing with family and friends. The prep time is around 25 minutes, including slicing pears and mixing the batter. Baking takes about 35 to 45 minutes, with an additional 15 minutes for cooling and inversion. Altogether, plan for roughly 1 hour and 30 minutes from start to finish so you’re not rushed and can truly enjoy the process.

How to Serve This Upside-Down Pear Gingerbread Cake Recipe

When I serve this cake, I like to highlight its warm, homey character by pairing it with extra creamy elements. Whipped cream or vanilla ice cream really amplify the softness of the pears and the comforting spices. For a more grown-up presentation, a drizzle of warmed caramel sauce adds a divine touch that intensifies the caramelized topping.

Presentation-wise, I find slicing the cake into generous squares showcases the beautiful pear layer on top. A light dusting of cinnamon or a few finely chopped toasted nuts can add lovely texture and visual interest. It’s also great alongside a simple cup of hot tea or, for celebratory occasions, a glass of spiced cider or a lightly sweet Riesling wine pairs beautifully.

This cake shines in casual family dinners, holiday feasts like Thanksgiving or Christmas, and intimate gatherings where you want to impress with a flavorful but homey dessert. I recommend serving it warm or at room temperature, as chilling it tends to dull the spices and soft pear topping. If you want to make it ahead, just gently warm the portions in the oven or microwave for a minute before serving to bring back that fresh-baked feeling.

Variations

I love how flexible this Upside-Down Pear Gingerbread Cake Recipe can be. For a gluten-free version, I swap the all-purpose flour for a blend of gluten-free flours that include a bit of xanthan gum for structure. The molasses and spices make this cake so rich that it easily adapts without losing its signature flavor.

If you prefer a vegan take, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, set 10 minutes) and swap the butter for a non-dairy margarine or coconut oil. The pear topping also caramelizes beautifully using coconut sugar instead of brown sugar.

For flavor twists, I sometimes add a splash of fresh lemon juice or a teaspoon of cardamom to the batter for a subtle fragrant lift. Or, swap out the pears for thinly sliced apples or even quince for a firmer fruit option that holds up well. Baking the cake in individual ramekins also makes a charming presentation for parties.

Storage and Reheating

Storing Leftovers

I generally store any leftovers tightly wrapped in plastic wrap or in an airtight container in the refrigerator. This keeps the cake moist and prevents it from absorbing any fridge odors. It will stay fresh and delicious for about 5 days, making it a perfect make-ahead dessert.

Freezing

This cake freezes wonderfully if you want to stash some away for later. I slice it into individual portions, wrap each piece tightly in plastic wrap, then place them in a freezer-safe container or heavy-duty freezer bag. It will keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture.

Reheating

To reheat, I recommend warming a single slice in the microwave for 20-30 seconds or covering it with foil and gently heating in a 300°F oven for 10-15 minutes. Avoid overheating, which can dry out the cake or toughen the pears. A quick warm-up restores the lovely moistness and revives those luscious caramelized flavors just like fresh from the oven.

FAQs

Can I use canned or frozen pears instead of fresh?

Fresh pears work best because they hold their shape and texture during baking, providing that perfect soft but structured topping. Canned or frozen pears are usually too soft or watery and will not caramelize properly, leading to a soggy cake.

What is the best type of molasses to use in this recipe?

I recommend unsulphured, dark molasses like Grandma’s brand for the richest, smoothest flavor. Avoid blackstrap molasses as it’s much more bitter and could overpower the cake’s delicate spices.

Can I make this cake gluten-free or vegan?

Yes, absolutely! For gluten-free, use a good substitution flour blend with xanthan gum to keep the cake tender. For vegan, replace the egg with a flax egg and swap butter for plant-based alternatives. The spices and molasses ensure the flavor remains authentic.

How do I prevent the topping from sticking to the pan when I invert the cake?

Make sure to lightly grease the pan well before layering pears and topping. Also, don’t flip the cake immediately after baking—let it cool for 10 to 15 minutes so the caramel sets enough to release cleanly but the cake is still warm enough for easy inversion.

Can I prepare the pear topping in advance?

You can slice the pears and prepare the caramel topping a few hours ahead, but I recommend assembling and baking close to serving time for the best texture and flavor. The pears can brown if prepped too far in advance.

Conclusion

I truly hope you give this Upside-Down Pear Gingerbread Cake Recipe a try—it’s one of those desserts that’s cozy and impressive all at once. The blend of spices, tender pears, and caramelized topping makes it a heartwarming treat that’s perfect for sharing with loved ones. Baking it feels like a little act of love, and the smiles it brings around the table are well worth the effort. Enjoy every delicious bite!

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