Upside-Down Pear Cake Recipe

Pineapples may not be in season, but that doesn’t mean you can’t get your upside-down cake fix! With this Upside-Down Pear Cake, you can create a delicious fall dessert that packs on the flavor. Serve with a dollop of whipped cream or ice cream to spice up any fall occasion or celebration.
Makes: About 6-8 servings
Skill Level: Beginner

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Step 1

Preheat oven to 350F. Prepare 9 in. pan with vegetable pan spray.

Step 2

For topping, in small bowl stir together butter, brown sugar and ginger. Spread mixture in an even layer in pan. Arrange pear slices over butter mixture; set aside.

Step 3

For cake, combine flour, baking powder and salt in medium bowl. In large bowl, beat sugar and butter with electric mixer at medium speed until well combined. Add eggs and vanilla, beating until well-combined. Alternately add flour mixture and milk; mixing until just combined. Pour batter into pan over pear slices.

Step 4

Bake 37-39 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes and then turn out onto serving plate.

Step 5

Serve slightly warm with ice cream, if desired.

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butter, melted

butter, melted (4 tablespoons for topping, 1/2 cup for cake)

firmly packed light brown sugar

1/2 cup firmly packed light brown sugar

ground ginger

1/2 teaspoon ground ginger


1-1/2 cups Bartlett or Bosc pear (about 1 ripe pear, peeled, cut into 1/2 inch slices)

all-purpose flour

1-1/3 cups all-purpose flour

baking powder

1 teaspoon baking powder


salt (1/2 teaspoon)

granulated sugar

2/3 cup granulated sugar


2 Eggs


1/3 cup milk

vanilla ice cream

vanilla ice cream (to serve, optional)

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