The best winter bakes are the ones that make your kitchen smell like a warm hug. This pear gingerbread upside down cake does exactly that. It brings together soft, caramelized pears and a tender, spiced gingerbread cake in one stunning dessert.

It’s simple to assemble, bakes beautifully, and looks impressive when flipped onto a plate. Whether you’re hosting a dinner or just want something special for coffee, this cake delivers rich flavor without fuss.

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What Makes This Recipe So Good

Deep, cozy flavor: Ginger, cinnamon, and molasses create that classic gingerbread warmth that pairs perfectly with juicy pears.
Beautiful presentation: The caramelized pear topping turns out glossy and golden after flipping—no fancy decorating needed.
Moist, tender crumb: Sour cream (or yogurt) and brown sugar keep the cake soft and flavorful for days.
Simple ingredients: Pantry staples and a couple of ripe pears are all you need.
Make-ahead friendly: The flavor gets even better the next day, so it’s ideal for entertaining.

What You’ll Need

Pears: 2–3 firm-ripe pears (Bosc or Anjou are great), peeled, cored, and sliced about 1/4-inch thick
Unsalted butter: 8 tablespoons (1 stick), divided (4 tablespoons for pan topping, 4 for batter)
Brown sugar: 1 cup, packed (1/2 cup for topping, 1/2 cup for batter)
Molasses: 1/3 cup (unsulfured)
Granulated sugar: 1/4 cup
Egg: 1 large
Sour cream or plain Greek yogurt: 1/2 cup
Milk: 1/2 cup (dairy or unsweetened non-dairy)
Vanilla extract: 1 teaspoon
All-purpose flour: 1 1/2 cups
Baking soda: 1 teaspoon
Baking powder: 1/2 teaspoon
Kosher salt: 1/2 teaspoon
Ground ginger: 2 teaspoons
Cinnamon: 1 teaspoon
Allspice or nutmeg: 1/2 teaspoon
Optional add-ins: 2 tablespoons finely chopped crystallized ginger, 1 tablespoon lemon juice (to toss with pears)

How to Make It

Prep the pan: Heat the oven to 350°F (175°C). Butter a 9-inch round cake pan with tall sides (or a 9-inch springform wrapped in foil).
Line the bottom with parchment.
Make the caramel topping: Melt 4 tablespoons butter in a small pan. Stir in 1/2 cup brown sugar and a pinch of salt until glossy. Pour into the prepared pan and spread evenly.
Arrange the pears: Fan the pear slices over the caramel in a single snug layer.
If using, toss pears with a little lemon juice first to keep them bright. Set aside.
Mix dry ingredients: In a bowl, whisk flour, baking soda, baking powder, salt, ginger, cinnamon, and allspice (or nutmeg) until combined.
Cream the butter and sugars: In a separate bowl, beat remaining 4 tablespoons butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until fluffy, about 2 minutes.
Add wet ingredients: Beat in the egg, then the molasses and vanilla. Mix in sour cream until smooth.
The batter will look slightly curdled—totally fine.
Finish the batter: Add half the dry ingredients, then the milk, then the remaining dry ingredients. Stir just until combined. Fold in crystallized ginger if using.
Assemble and bake: Spoon the batter over the pears and gently spread to the edges.
Bake 35–45 minutes, until the top springs back and a tester comes out clean.
Cool and flip: Let the cake rest 10 minutes on a rack. Run a thin knife around the sides. Invert a serving plate over the pan and flip carefully.
Lift off the pan and peel away the parchment.
Serve: Let cool at least 20 minutes before slicing. Serve warm or at room temperature. A dollop of whipped cream or vanilla ice cream is excellent.

How to Store

Room temperature: Keep covered for up to 2 days.
The cake stays moist, and the pear topping remains soft.
Refrigerator: Store well-wrapped for up to 5 days. Warm slices briefly in the microwave or a low oven to soften the caramel.
Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw in the fridge, then warm before serving.

Benefits of This Recipe

Seasonal flexibility: Works with fall and winter pears, so you can bake it throughout the cooler months.
Balanced sweetness: Molasses and brown sugar add depth without being cloying, especially with the warm spices.
Crowd-pleasing texture: Tender crumb meets silky fruit—great for guests with different preferences.
Minimal equipment: Just bowls, a whisk or mixer, and a 9-inch pan.
Make-ahead friendly: The flavor blooms by day two, making it perfect for planning ahead.

Pitfalls to Watch Out For

Overripe pears: Pears that are too soft can collapse and release excess juice, making the topping watery.
Choose firm-ripe fruit.
Underbaking: The center may look set but still be gooey near the pears. Test with a toothpick inserted into the cake portion, not the fruit.
Rushing the flip: Flip after 10 minutes of cooling. Too soon and it may break; too late and the caramel can stick to the pan.
Overmixing: Stir the batter just until combined.
Overmixing can make the cake dense.
Using the wrong pan: Shallow pans can overflow. Choose a 9-inch pan with at least 2-inch sides or a well-wrapped springform.

Recipe Variations

Pear-cardamom: Swap the allspice for 3/4 teaspoon ground cardamom for a floral, bright note.
Maple caramel: Replace half the brown sugar in the topping with pure maple syrup and reduce the milk in the batter by 2 tablespoons.
Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Add an extra tablespoon of milk if the batter seems thick.
Dairy-free: Use plant butter, non-dairy milk, and coconut yogurt.
The cake remains moist and flavorful.
Extra gingery: Add 1 tablespoon grated fresh ginger to the wet ingredients and 2 tablespoons chopped crystallized ginger to the batter.
Apple twist: Swap pears for firm apples like Honeycrisp or Braeburn, sliced thin. Add a pinch more cinnamon.
Nutty crunch: Scatter 1/2 cup chopped pecans or walnuts over the caramel before arranging the pears.

FAQ

What kind of pears work best?

Bosc and Anjou hold their shape well and won’t mush out under the caramel. Bartletts are fine if they’re just barely ripe.

Avoid very soft pears.

Can I make this cake the day before?

Yes. The flavor deepens overnight. Let it cool completely, cover, and store at room temperature.

Warm slices before serving if you like a softer topping.

Do I need a cast-iron skillet?

No. A 9-inch cake pan works perfectly. If you prefer cast iron, you can make the caramel directly in a 9- or 10-inch skillet and bake the cake in the same pan.

How do I prevent the topping from sticking?

Use parchment on the bottom, butter the sides, and don’t skip the 10-minute rest before flipping.

If some pear sticks, gently lift it off with a spatula and patch it back on.

Can I cut the molasses?

You can reduce to 1/4 cup for a lighter flavor, but you’ll lose some signature gingerbread depth. If reducing, add 1 extra tablespoon brown sugar to balance sweetness.

How will I know it’s done?

The edges will pull slightly from the pan, the center will spring back, and a toothpick inserted into the cake (avoid the pear areas) will come out clean or with a few moist crumbs.

What should I serve it with?

Lightly sweetened whipped cream, vanilla ice cream, or a spoonful of crème fraîche. A dusting of powdered sugar is also nice once it’s fully cooled.

Final Thoughts

This pear gingerbread upside down cake is the kind of bake that feels special without being stressful.

The warm spices and caramelized fruit make every slice taste like the holidays, yet it’s simple enough for a weeknight treat. Keep it classic, or tweak the spices and add-ins to suit your style. Either way, you’ll end up with a cozy, crowd-pleasing dessert that looks as good as it tastes.