# Pear Upside-Down Cake > A warm, spiced upside-down cake that celebrates late-season pears with a sticky brown-sugar caramel and a hint of ginger. It’s an elegant yet unfussy dessert that elevates pears beyond tarts and compotes and shines at fall dinners or holiday gatherings. Canonical URL: https://www.topshelf.recipes/recipes/pear-upside-down-cake ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe There are few desserts that feel both homey and ceremonious the way an upside-down pear cake does. This recipe leans into the very best late-season pears—Bosc for their honeyed, dense flesh or Anjou for a cleaner sweetness—by coating them in a sticky brown-sugar caramel flavored with a bright pinch of ground ginger. Once baked and flipped, the pears crown a tender, lightly spiced crumb that soaks up just enough of the caramel to be glossy without collapsing into mush. The contrast between the silky fruit and the delicate cake is what makes this version sing: a simple batter that stays tender and a caramel that’s assertive but not cloying. It’s the kind of dessert that travels well from the oven to the table and doesn’t require a pastry chef to look refined. Small technique choices—halving pears for even cooking, warming the caramel so it sets but stays pourable, and avoiding overmixing the batter—deliver predictable results. Serve it warm with a scoop of vanilla ice cream or a spoonful of lightly whipped cream, or let it rest to room temperature so the flavors mellow; either way, it transforms ordinary pears into an elegant centerpiece for fall dinners and holiday gatherings. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 40 minutes - Total Time: 60 minutes - Servings: 5 - Difficulty: Medium - Category: Desserts ## Ingredients ### Make the caramel and arrange pears - 6 tablespoons Unsalted butter - 3/4 cup Packed brown sugar - 3 count Medium pears (Bosc or Anjou), peeled, cored and halved - 1 teaspoon Ground ginger ### Whisk the wet ingredients - 2 count Large eggs - 3/4 cup Granulated sugar - 1 1/2 cups All-purpose flour - 2 teaspoons Baking powder - 1/4 teaspoon Salt - 1/2 cup Milk (whole or 2%) ## Instructions ### 1. Make the caramel and arrange pears Preheat the oven to 350°F (175°C). In a 9-inch round cake pan or ovenproof skillet, melt the butter over low heat, then stir in the brown sugar and ground ginger until smooth and bubbling; remove from heat. Arrange the pear halves cut-side down in a tight circular pattern across the caramel, leaving a small gap in the center. ### 2. Whisk the wet ingredients In a medium bowl, whisk the eggs with the granulated sugar until slightly thickened and pale, about 1–2 minutes. Stir in the milk until combined. ### 3. Combine dry ingredients and make batter In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the egg mixture gently until just combined — do not overmix. If the caramel butter has solidified, briefly warm it and stir some into the batter for extra richness (but the butter is already counted in the caramel). ### 4. Assemble and bake Pour the batter evenly over the arranged pears, smoothing the top with a spatula. Bake in the preheated oven for 35–45 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. ### 5. Cool, invert and serve Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving platter (tap the bottom and lift the pan). Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream; leftovers keep well refrigerated and are lovely reheated. ## Nutrition Estimated nutrition per serving (1 slice (262g)): - Calories: 600 kcal - Protein: 7.4 g - Carbohydrates: 105.3 g - Fat: 18.3 g - Saturated Fat: 10.5 g - Trans Fat: 0 g - Fiber: 3.3 g - Sugar: 60.2 g - Added Sugars: 29.9 g - Cholesterol: 53 mg - Sodium: 144 mg - Potassium: 385 mg - Calcium: 142 mg - Iron: 2.6 mg - Vitamin D: 0.2 mcg ## Tips ### Pick firm pears Choose Bosc or Anjou that give a little resistance when squeezed; softer bartletts can turn to mush during baking. ### Warm the caramel If the butter-sugar mixture firms before assembly, gently rewarm until just pourable so it coats the pears evenly. ### Arrange tightly Place pear halves snugly cut-side down so they support the batter and create a continuous glazed top after inverting. ### Don’t overmix batter Fold the dry ingredients until just combined to keep the cake tender; a few streaks of flour are better than a dense crumb. ### Test doneness correctly Insert a toothpick into the cake center, avoiding pear flesh; if it comes out clean the cake is done even if the edges are deeply caramelized. ## Variations and Substitutions ### Spiced-pear citrus Add 1 teaspoon of orange zest to the batter and swap half a teaspoon of ginger for ground cardamom to brighten the flavor. ### Maple brown-sugar Replace half the brown sugar with pure maple syrup in the caramel for an autumnal depth; reduce the oven temperature by 10°F if your maple is very runny. ### Gluten-free swap Use a 1:1 gluten-free flour blend with xanthan gum and bake a few minutes longer; the texture will be slightly denser but still moist. ### Vegan version Use a non-dairy butter in the caramel, replace eggs with 1/4 cup applesauce plus 1 tablespoon ground flax mixed with 3 tablespoons water, and swap milk for oat milk. ## Notes This cake turns simple pantry ingredients into a showstopping centerpiece — the caramelized pear top is especially lovely when served warm with vanilla ice cream. Home bakers will appreciate that the assembly is straightforward but yields an impressive, restaurant-style dessert. ### Storage and Make-Ahead Store leftover cake covered at room temperature for up to 24 hours or refrigerated for up to 3 days. Reheat individual slices in a 300°F oven for 8–10 minutes or microwave for 20–30 seconds until warm; add a quick drizzle of warmed caramel or a pat of butter if the topping looks dry. You can freeze slices wrapped tightly for up to 2 months and reheat from frozen in a low oven. ### Serving Suggestions Serve warm with a scoop of vanilla ice cream, lightly sweetened whipped cream, or a spoonful of crème fraîche to balance the caramel's sweetness. For beverages, pair with strong black coffee, Earl Grey tea, or a light, slightly sweet dessert wine such as late-harvest Riesling; for a boozier option, a small glass of Calvados or aged rum complements the pear's spice notes. ## Frequently Asked Questions ### Can I use Bartlett pears instead? You can, but Bartletts are much juicier and softer; they may break down and make the caramel watery, so use slightly underripe Bartletts or cook them briefly in the caramel first to reduce their moisture. ### My caramel hardened before I added the pears—what now? Gently warm the pan over low heat, stirring until the butter and sugar re-liquify; do not overheat or burn it, and remove from the heat before arranging the fruit. ### Why is the bottom soggy after baking? Sogginess can come from underbaking, overly juicy pears, or too much milk in the batter; bake a little longer, use slightly firmer pears, or reduce the milk by a tablespoon if this recurs. ### How do I prevent the pears from sticking when inverting? Let the cake rest for the recommended 10 minutes, run a thin knife around the pan edge, place the serving platter flat on top, and invert with a confident flip; if needed, gently tap the pan to release the caramel. ### Can I prepare this ahead of time? Yes—assemble the caramel and pears in the pan, cover, and refrigerate for up to 24 hours before adding the batter and baking; you can also bake it a day ahead and rewarm slices before serving. ## Related Recipes and Guides - [Ninja Slushy Soft Serve Mango Sorbet Bowl with Lime](https://www.topshelf.recipes/recipes/ninja-slushy-soft-serve-mango-sorbet-bowl-lime) - [Yuzu Matcha Gelato](https://www.topshelf.recipes/recipes/yuzu-matcha-gelato) - [Ninja Keto Avocado Lime Soft Serve — Low Sugar Slushy](https://www.topshelf.recipes/recipes/ninja-keto-avocado-lime-soft-serve-low-sugar-slushy) - [Easy Peanut Butter Bars](https://www.topshelf.recipes/recipes/easy-peanut-butter-bars) - [Chocolate Peanut Butter Chex Mix](https://www.topshelf.recipes/recipes/chocolate-peanut-butter-chex-mix) - [Molten Lemon Cake](https://www.topshelf.recipes/recipes/molten-lemon-cake) - [Grilled & Campfire Seasonal Sweets: 12 Crowd‑Favorite Desserts and How to Make Them Year‑Round](https://www.topshelf.recipes/articles/grilled-campfire-seasonal-sweets-12-recipes-year-round) - [Summer Weeknight Grilling Playbook: 4-Week Rotating Meal Plan with Quick Seasonal Recipes, Make‑Ahead Sides & Grill‑First Desserts](https://www.topshelf.recipes/articles/summer-weeknight-grilling-playbook-4-week-plan) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)