Gingerbread Pear Upside Down Cake

Hello! For my first act as a food blogger, I will share with you this cake!


I have been very into upside down cakes lately for three reasons:

1) I think they are the some of the prettiest cakes cuz of the fun patterns you can make with the stuff on the top (or bottom depending where we are in the process).

2) When you’re me and you are all about baking cakes, you often make multi-layer cakes because they are big and awesome and you can have lots of fun frosting them, but you generally only make a one layer cake when you are doing an upside down cake. This is a good alternative sometimes if it’s going to end up being just you and your roommate locked up in an apartment with this cake during the Covid era, trying to avoid giving yourselves diabetes.

3) The whole process of flipping it is kinda thrilling.


And I have been really loving gingerbread things recently. I think that’s because gingerbread is one of the Christmasiest flavors, and though we are well past December, I am still trying to hold on to some of that holiday cheer here.

So I wanted to make both of those things – a gingerbread flavored thing and an upside down cake – and I thought hmm…what’s going to be the upside down part of this gingerbread cake? And then I remembered this ginger pear pie my roommate made once upon a time and I thought YES! PEARS!

Here’s how I did it!

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Gingerbread Pear Upside Down Cake


This is a rich and spicy gingerbread cake with a caramelized pear topping (or bottom-ing?). This is how you hold on to the taste of Christmas in the middle of March!




  • 9 tablespoons butter, softened
  • 1/3 cup white sugar
  • 1 cup molasses
  • 1 egg
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ginger
  • 1.5 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 3/4 cups hot coffee


  • 3/4 cup brown sugar
  • 1/2 cup butter
  • 23 pears (bosc are my favorite for baking, but I used Anjou pears this time and found they bake well too!)


  1. Preheat oven to 325 degrees. Grease a 9 inch round pan (I used a springform pan). Line the bottom of the pan with parchment paper.
  2. To make the cake, cream together the butter and white sugar with a hand mixer. Beat in the egg and molasses. In a separate bowl, combine the flour, soda, salt, and spices. Mix the dry ingredients into the wet ingredients. Then stir in the hot coffee.
  3. To make the topping, melt 1/2 cup of butter in a saucepan. Add 3/4 cups of brown sugar and let simmer on medium heat for six minutes. Pour caramel into the bottom of your prepared cake pan. 
  4. Slice the pears into whichever shape you prefer, and place the slices in a pattern on top of the caramel in the bottom of the pan. 
  5. Pour the cake batter over the pears. Shake the pan lightly to make the top level. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. 
  6. Allow the cake to cool for a couple of minutes. Then invert it onto a serving platter. Slice and serve with whipped cream or vanilla ice cream (optional). 


Recipe adapted from The Recipe Critic

  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Keywords: cake, baking, gingerbread, pear, upside down

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