If you’ve ever wanted to impress people without actually breaking a sweat, this cake is your golden ticket. It looks fancy—because, hello, caramelized pears on top—but it’s secretly as easy as stirring stuff in a bowl and flipping the whole thing upside down. Pears are like the unsung heroes of fall baking, and when you pair them with warm spices and a buttery cake, the result is pure cozy dessert magic.
Why This Recipe is Awesome
First, it’s a total showstopper. You flip it out of the pan and boom—glistening pear slices arranged like edible artwork. Second, it’s ridiculously forgiving. The caramel sauce basically covers up any little mistakes, and the cake batter itself is soft, fluffy, and lightly spiced. Third, it’s not overly sweet, which means you can totally justify having a slice for breakfast.
Ingredients You’ll Need
- 3 ripe but firm pears, peeled, cored, and sliced
- 1/2 cup unsalted butter, divided
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In the pan, melt 1/4 cup butter over low heat. Stir in brown sugar and cook until bubbly. Sprinkle in cinnamon, ginger, and nutmeg. Arrange pear slices neatly over the caramel mixture.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat remaining 1/4 cup butter with granulated sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
- Alternate adding dry ingredients and milk into the butter mixture until you have a smooth batter.
- Pour batter gently over pears. Smooth the top.
- Bake 40–45 minutes, until a toothpick comes out clean.
- Let the cake rest 10 minutes, then invert onto a plate. Pray to the cake gods, lift the pan, and admire your caramelized masterpiece.
Common Mistakes to Avoid
- Using overripe pears: They’ll turn to mush. Firm pears hold their shape better.
- Forgetting to invert right away: The caramel will glue itself to the pan if you wait too long.
- Not greasing the sides of the pan: That’s just asking for a stuck cake disaster.
Alternatives & Substitutions
- Swap pears for apples if that’s what you’ve got.
- Use cardamom instead of ginger for a slightly fancier vibe.
- Add chopped walnuts or pecans to the caramel layer for crunch.
FAQ
Do I need a stand mixer?
Nope. A hand mixer works fine, or even a whisk if you’ve got strong arms.
Can I make this ahead?
Yes, but it’s best the day of. If making ahead, warm it slightly before serving.
What kind of pears should I use?
Bosc or Anjou hold up really well in baking.
Can I add booze?
Absolutely. A splash of brandy or rum in the caramel = chef’s kiss.
How do I store leftovers?
Cover and keep at room temp for up to 2 days, or refrigerate for longer.
Final Thoughts
Spiced pear upside-down cake is one of those desserts that looks like you tried way harder than you actually did. The pears caramelize into golden perfection, the cake is soft and fragrant, and the whole thing just screams “fall baking at its finest.” Slice it up, serve it warm, and watch everyone fight over the last piece.