There’s something utterly comforting about baking ripe pears with warm spices especially when they caramelize under a soft, buttery cake. This Spiced Pear Upside Down Cake Recipe combines cozy fall flavors and elegant presentation, making it ideal for both family desserts and festive meals.
Pear Upside Down Cake Recipe
Why You’ll Love This Cake
This dessert balances caramelized caramel, spiced pear slices, and a moist cake base that melts in your mouth. It’s a confident twist on the classic upside‑down cake perfect for fall, holiday gatherings, or any time you want something special.
Ingredients for Spiced Pear Upside Down Cake
- 3–4 ripe but firm pears (Bosc or Anjou), peeled, cored, and thinly sliced.
- ½ cup unsalted butter + ½ cup light brown sugar for caramel layer.
- 1 cup flour, 1 tsp baking powder, ¼ tsp baking soda.
- 1 tsp ground cinnamon, ½ tsp cardamom, ¼ tsp cloves or nutmeg.
- ½ cup sugar + ½ tsp salt.
- 2 large eggs, 1 tsp vanilla.
- ½ cup milk (or buttermilk), optional splash of orange juice or maple syrup.
How to Make Spiced Pear Upside Down Cake (Step‑by‑Step)
- Prepare caramel & pears
- Melt butter and brown sugar in a small skillet until syrupy.
- Toss pear slices lightly in cinnamon and cardamom, arrange cut‑side down over the caramel.
2. Whip batter
- Cream sugar and butter, beat in eggs and vanilla until fluffy.
- In a separate bowl, whisk dry ingredients; alternate adding dry mix and milk into batter until smooth.
3. Bake & flip
- Pour batter gently over pears.
- Bake at 350°F (175°C) for 50–65 min until a toothpick comes out clean.
- Let cake cool 10–15 minutes, run spatula around edges, then invert onto cake plate.
Expert Tips for Baking the Best Pear Upside Down Cake
- Use a pan at least 2½ inches deep to accommodate rising batter and avoid overflow.
- Let cake rest briefly before flipping so the caramel sets and pears lift cleanly.
- Don’t overmix the batter fold gently for a light crumb, especially if using whipped egg whites.
Serving Ideas & Variations with Spiced Pear Upside Down Cake
- Serve warm with vanilla ice cream, whipped cream, or crème fraîche
- Sprinkle chopped pecans or walnuts on top for added crunch
- Variations: swap pears with apple or peach slices, or add a drizzle of maple syrup or honey
| Calories | 320 kcal |
| Carbohydrates | 48 g |
| Dietary Fiber | 3 g |
| Sugars | 32 g |
| Protein | 4 g |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Cholesterol | 70 mg |
| Sodium | 220 mg |
| Potassium | 180 mg |
| Calcium | 60 mg |
| Iron | 1.2 mg |
Recipe FAQ’s
What are the best pears for upside down cake?
The best pears for upside down cake are firm varieties like Bosc, Anjou, or Bartlett. They hold their shape during baking and caramelize beautifully without turning mushy.
How do I prevent the fruit from sticking to the pan?
To prevent sticking, generously butter your baking pan or line the base with parchment paper. Also, let the cake cool for 10–15 minutes before inverting it helps the caramel layer set properly.
Can I use canned or poached pears instead of fresh?
Yes, but fresh pears give the best texture and flavor. If using canned or poached pears, drain and pat them dry to avoid excess moisture that can make the cake soggy.
How do I flip an upside down cake without breaking it?
Let the cake cool slightly (10–15 minutes), run a knife along the edges, then place a serving plate over the pan and flip quickly but gently. Tap the bottom of the pan to help it release evenly.
Can I freeze pear upside down cake?
Yes! Wrap the cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and warm in the oven before serving.
Spiced Pear Upside Down Cake Recipe
Ingredients
- 3 –4 ripe but firm pears Bosc or Anjou, peeled, cored, and thinly sliced.
- ½ cup unsalted butter + ½ cup light brown sugar for caramel layer.
- 1 cup flour 1 tsp baking powder, ¼ tsp baking soda.
- 1 tsp ground cinnamon ½ tsp cardamom, ¼ tsp cloves or nutmeg.
- ½ cup sugar + ½ tsp salt.
- 2 large eggs 1 tsp vanilla.
- ½ cup milk or buttermilk, optional splash of orange juice or maple syrup.
Instructions
Prepare caramel & pears
- Melt butter and brown sugar in a small skillet until syrupy.
- Toss pear slices lightly in cinnamon and cardamom, arrange cut‑side down over the caramel.
Whip batter
- Cream sugar and butter, beat in eggs and vanilla until fluffy.
- In a separate bowl, whisk dry ingredients; alternate adding dry mix and milk into batter until smooth.
Bake & flip
- Pour batter gently over pears.
- Bake at 350°F (175°C) for 50–65 min until a toothpick comes out clean.
- Let cake cool 10–15 minutes, run spatula around edges, then invert onto cake plate.
Video
Notes
- Use a pan at least 2½ inches deep to accommodate rising batter and avoid overflow.
- Let cake rest briefly before flipping so the caramel sets and pears lift cleanly.
- Don’t overmix the batter fold gently for a light crumb, especially if using whipped egg whites.
