Can I use canned pears for upside-down pear gingerbread cake?

Yes, canned pears can work, but fresh pears are ideal for better texture and caramelization. If using canned, drain them well and pat dry to avoid excess moisture that could affect the cake's structure.

What kind of molasses is best for gingerbread cake?

Unsulphured dark molasses is best. Avoid blackstrap molasses—it’s too bitter and can overpower the warm, sweet profile of a spiced fall cake like this one.

How do I prevent the cake from sticking when flipping?

Make sure to generously grease the cake pan and use parchment on the bottom. Let the cake rest for 10–15 minutes after baking, then flip while it’s still warm to ensure a clean release.

Can this cake be made ahead of time?

Absolutely. This upside-down pear gingerbread cake stores beautifully for 2–3 days at room temperature or up to 5 days refrigerated. It can also be frozen for up to 3 months.

How do I reheat leftover upside-down gingerbread cake?

Warm individual slices in the microwave for 15–20 seconds or place the whole cake (covered) in a 300°F oven for 10 minutes. This revives the softness and enhances the caramel topping.

Can I turn this into cupcakes or mini cakes?

Yes! Use muffin tins or mini bundt pans for single servings. Reduce the bake time to about 18–22 minutes and watch for doneness using a toothpick test.

Upside-Down Pear Gingerbread Cake

Name: Upside-Down Pear Gingerbread Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 ripe pears (Bosc or Anjou), peeled and sliced; ½ cup dark brown sugar; ¼ cup unsalted butter (for caramel base); 1½ cups all-purpose flour; ½ cup molasses; ½ cup brown sugar; ½ cup melted butter (for batter); 1 large egg; ½ cup buttermilk (or milk + 1 tsp vinegar); 1 tsp baking soda; 1½ tsp ground ginger; 1 tsp cinnamon; ¼ tsp ground cloves; ¼ tsp nutmeg; ½ tsp salt

Description

This Upside-Down Pear Gingerbread Cake is a warm, spiced fall dessert topped with caramelized pears and rich molasses flavor. Soft, moist, and beautifully aromatic, it’s perfect for cozy weekends, holiday gatherings, or a comforting dessert any night of the week.

Ingredients

Scale

3 ripe pears (Bosc or Anjou), peeled and sliced
½ cup dark brown sugar
¼ cup unsalted butter (for caramel base)
1½ cups all-purpose flour
½ cup molasses
½ cup brown sugar
½ cup melted butter (for batter)
1 large egg
½ cup buttermilk (or milk + 1 tsp vinegar)
1 tsp baking soda
1½ tsp ground ginger
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
½ tsp salt

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch cake pan or cast iron skillet.
In the pan, melt ¼ cup butter with ½ cup brown sugar until bubbly. Arrange pear slices neatly over the mixture.
In a medium bowl, whisk together flour, baking soda, salt, and all spices.
In a separate bowl, mix molasses, brown sugar, melted butter, egg, and buttermilk until smooth.
Combine wet and dry mixtures, stirring gently until blended into a thick batter.
Pour the batter evenly over the arranged pears, smoothing the top.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes. Place a plate over it and carefully invert to reveal the caramelized pears.
Serve warm with whipped cream, crème fraîche, or a sprinkle of cinnamon.

Notes

Best served warm for the perfect texture and flavor.

To store, wrap tightly and keep at room temperature for up to 2 days or refrigerate for 5 days.

Freezes beautifully: wrap slices in parchment and foil, then store for up to 3 months.

Substitute pears with apples, figs, or peaches for fun seasonal variations.

For a dairy-free version, use coconut milk and vegan butter.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: Per Serving
Calories: 310 kcal
Sugar: 28g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg