Upside-Down Pear Gingerbread Cake

This boldly spiced upside-down pear gingerbread cake combines your favorite holiday spices with juicy pears, brown sugar caramel sauce, and cool whipped cream. Serving warm brings out the flavors AND makes this a quick holiday dessert.

Slice of upside-down pear gingerbread cake

I’m convinced you need no other cake this holiday season.

Today I’m serving you boldly spiced gingerbread with buttery brown sugar soaked pears and a dollop of fresh whipped cream. There’s plenty of ginger, plenty of cinnamon, plenty of pears, and absolutely zero apologies. Ready to indulge?

Upside down pear gingerbread recipe

I have the pleasure of working with Harry & David on two recipes this holiday season– both highlighting their hand-picked Royal Riviera pears. These buttery pears steal the attention no matter which dish, dessert, or spread they’re in. Cranberry Pear Crumble Pie, shared just the other week, is no exception. The cranberries and brown sugar crumble are both fantastic, but the high quality pears win 1st place. Their texture is unbeatable and dare I say that pie beats all other Thanksgiving pies!! Even you, pumpkin pie.

Pears literally as good as gold. ↓↓

Harry & David Royal Riviera Pears

Box of Harry and David Pears

How to Make Upside-Down Pear Gingerbread Cake

I carried a similar flavor profile into my 2nd recipe for Harry & David. I’m especially excited about this recipe because I used my gingerbread snack cake as the base, both a personal and reader favorite.

There are 3 parts to Upside-Down Pear Gingerbread Cake.

  1. Pears
  2. Brown sugar caramel sauce
  3. Gingerbread

Peel and slice your pears, then tightly line them up in your cake pan. Don’t skimp on pears here– they’ll cook down, so the more the better. We’ll layer a brown sugar butter sauce on top. Melt butter, brown sugar, and cinnamon together on the stove, then pour all over the pears. This will be the TOP of your upside-down pear gingerbread; consider it the cake’s built-in frosting. 😉

How to make upside-down pear gingerbread recipe on sallysbakingaddiction.com

The gingerbread cake is soft, moist, and robust– the virtual opposite of any dry or bland gingerbreads you’ve had before. It’s made with the best ingredients in your pantry: molasses, brown sugar, ginger, cloves, vanilla extract, and cinnamon. If this cake doesn’t scream HAPPY HOLIDAYS, I’m not sure what does.

A Sticky Situation!

One special note about this gingerbread batter: hot water. It’s an odd ingredient in cake, but there’s a reason for its addition. Molasses is very thick and very sticky. Its consistency makes it very difficult to seamlessly mix into cake batter. When mixed with hot water, its viscous consistency loosens. Problem solved, cake success.

Spread the gingerbread batter over the pear topping.

Gingerbread cake batter

Upside-down pear gingerbread with whipped cream on sallysbakingaddiction.com

You can bake this gingerbread in a variety of cake pans. My directions for varying pan sizes are in the recipe notes below. Whichever size pan you use, the trick to upside-down cakes is to let them cool for only 10-15 minutes before inverting over. Once flipped over, lift the baking pan straight up to reveal all those luscious pears. A topping is so good, it glistens!

I recommend serving upside-down cakes warm. Serving warm not only brings out the flavor, but it cuts down on the total time this dessert takes. QUICK is always welcomed when you’re entertaining. Compared to most holiday desserts, this is literally a cake-walk.

Serve the upside-down gingerbread cake with either whipped cream or vanilla ice cream. Cool and creamy always balances warm and spiced. Plus, you can’t have holiday dessert without an accessory on top. 🙂

Upside down pear gingerbread recipe

Pear Gingerbread in summary:

  • best pears on the planet
  • spicy, moist, flavorful gingerbread
  • brown sugar caramel sauce
  • QUICK cake compared to others
  • whipped cream!!
Print
Slice of upside-down pear gingerbread cake

Upside-Down Pear Gingerbread Cake

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: serves 9-12
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

This boldly spiced upside-down pear gingerbread cake combines your favorite holiday spices with juicy pears, brown sugar caramel sauce, and cool whipped cream. Serving warm brings out the flavors AND makes this a quick holiday dessert.


Ingredients

Topping

  • 4 firm medium pears
  • 1/2 cup (115g; 1 stick) unsalted butter
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/8 teaspoon ground cinnamon

Gingerbread Cake

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground ginger
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup (180ml) unsulphured or dark molasses
  • 3/4 cup (180ml) hot water (about 100°F (38°C))
  • 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • for serving: whipped cream or vanilla ice cream

Instructions

  1. Prepare the topping: Lightly grease a 9-inch square baking pan. Peel, core, and slice pears into 1/8-inch thick slices. Tightly layer the pears in the prepared pan, as pictured above. Set aside.
  2. Whisking constantly, heat the butter, brown sugar, and cinnamon together in a small saucepan over medium heat. Once butter has melted, vigorously whisk to ensure the butter is not separating from the brown sugar. Once it comes together (it will, keep whisking!), pour evenly over pears.
  3. Preheat oven to 350°F (177°C).
  4. Make the cake: Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together. Set aside. Whisk the molasses and hot water together. Set aside.
  5. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg and vanilla extract on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Turn the mixer off and add the dry ingredients and molasses/water. Turn the mixer on low and mix just until combined. The batter will be a little thick.
  6. Carefully pour/spread batter on top of pears. Bake for around 35-45 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. If you notice the edges or top browning too quickly, tent the cake with aluminum foil.
  7. Remove from the oven and allow to cool in the pan for 10-15 minutes, then invert cake onto a serving plate. Cake will be moist! Serve warm or at room temperature with whipped cream or ice cream.
  8. Cover leftover cake tightly and store in the refrigerator for 5 days or in the freezer for up to 3 months.


Notes

  1. Make Ahead Instructions: Prepare the topping in the baking pan, cover tightly, and store in the refrigerator for up to 2 days. It’s best to serve this cake right away; not ideal for making ahead.
  2. Special Tools: KitchenAid Stand Mixer | Peeler | Square Baking Pan | Rainbow Whisk
  3. Variety of Cake Sizes: 9-inch square pan, 9-inch deep dish round pan (2 inch depth at least), 9 or 10-inch cast iron skillet, or an 11×7 inch baking pan. Bake time is around the same. Do not use a springform pan– topping will leak.

67 Comments

  1. Sally, I’m going to make this Christmas Eve and serve to my family for Christmas breakfast. It’s not going to be able to awful in a day, right?!

  2. I made this for dessert today for Christmas and it turned out amazing! I’ve never made an upside down cake before. The flavors are amazing and everyone loved it! Even my husband, who claims he doesn’t like gingerbread!

  3. This was a delicious, less sweet option for Christmas dessert. I really liked the spice aspect of it. I did reduce the amount of molasses to 1/2 cup because another reviewer felt that 3/4 was too much. I really enjoyed the taste of it, so I might up it to the original if I make it again. Some tips though: don’t make this in a pan with a removal bottom because the butter/sugar mixture will leak out of the bottom and cause smoke in the oven and a whole slew of issues. Also, don’t put it in too deep of a pan because when you flip it, the height of the fall to the serving plate may break the cake. But you can smush it back together. Not that I have any experience with these things lol

  4. Thanks for the delicious recipie! I used a 9×9 inch baking dish but my cake overflowed in the oven and made a big mess 🙁 Next time, I will definetely use a larger pan.

  5. I’ve made this twice now, once with pears & once with apples. I added pecans to the topping & a generous amount of shredded fresh ginger to the batter. It was wonderful!

    You definitely need a 9″x2″ pan for this recipe or it will overflow. Or you can pour the extra batter into some muffin cups, but since I will be making this again & again, I’m going to buy a taller pan. 🙂

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×