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Upside Down Pear Gingerbread Cake

Upside down pear gingerbread cake is the perfect way to welcome the cooler months of Fall and Winter. Delicious ripe pears are baked into a gingerbread spiced cake that will certainly wow any guests.

This cake can be served as dessert with ice cream, or as an afternoon snack cake with a cup of tea or pumpkin spiced latte.

Upside down pear cake on a white dish with 3 pears, a bowl of cinnamon and a spoon, and a pie cutter on the side.

Upside Down Cake

  • This upside down pear cake uses freshly baked pears and combines them with a gingerbread spice cake. The cake is moist and tastes like warming Fall spices. The pears are tender with the perfect amount of sweetness.
  • This cake might look difficult but it’s actually quite easy to make. The ingredients are budget-friendly and in-season ripe pears are easy to find at grocery stores.
  • Pear slices can be arranged to create a decorative pattern on top of the cake. Make them all face the same way as I did, turn them into a spiraling circle or have them facing up to show off a stronger pear shape.
  • For more Fall baking recipes try our beautiful gingerbread house cake, the delicious old fashioned brown bread with molasses, or the easy and sweet baked pumpkin spiced oats.
Recipe ingredients on the counter including ripe pears, and bowls of flour, sugar, milk, molasses, oil, brown sugar, eggs, spices, lemon juice, butter and baking powder.

Recipe Ingredients

PEARS: I used bartlett pears for this recipe. You can also use bosc pears. Whichever you choose, just make sure they are ripe.

DRY INGREDIENTS: All-purpose flour, and granulated sugar are combined with Fall spices, baking soda, baking powder, and salt. The recipe can also be made with cake and pastry flour.

WET INGREDIENTS: Milk, eggs, and vegetable oil add moisture to the cake ingredients. Molasses adds sweetness and flavor.

Four images together showing steps to make the recipe. First is pears peeled, cored and sliced on a cutting board. Second is slices of pears arranged in a single layer in glass dish. Third is bowl of batter with a spatula. Four is batter in a glass square baking dish.

How To Make Upside Down Pear Gingerbread Cake

  1. Peel, core and slice the pears into strips.
  2. Pour melted butter and sugar into baking dish. Top with sliced pears.
  3. Mix dry ingredients together in a bowl. Mix wet ingredients separately. Combine to create the cake batter.
  4. Pour the batter over top of the sliced pears and bake until golden brown.
  5. Once cooled, carefully flip the cake onto a serving plate. Slice into squares, serve and enjoy!

Leftover gingerbread cake can be stored in an airtight container in the fridge for up to 3-4 days. I like to warm slices in the microwave for a few seconds before serving again.

Close up of the sliced pears on top of the upside down pear gingerbread cake with green pears in the background.

Recipe Tips

  • Slice the pears into thin strips. These will cook faster and more evenly with the cake.
  • If the edges of the cake are starting to brown you can cover the top with aluminum foil for the rest of the baking time.
  • Use a vegetable peeler or paring knife to peel and core the pears. If you’ve never cored a pear before, here are instructions on how to core a pear.
  • Grease the baking pan with vegetable oil and a paper towel before adding the ingredients. This will help the cake release much easier.
  • Serve this delicious cake with a scoop of vanilla ice cream, a dollop of whipping cream, coconut cream, our banana nice cream recipe, dairy-free tofu ice cream, or even plain greek yogurt.
Looking down at the sliced pears on a brown square cake, sitting on a white decorative plate.

More Cake Recipes

Upside down pear gingerbread cake on a white plate with pears and a bowl of cinnamon beside it.

Upside Down Pear Gingerbread Cake

Delicious ripe pears are baked into a gingerbread spiced cake that will certainly wow any guests.
Print Pin Recipe
Servings: 9 servings

Ingredients

Instructions

  • Preheat the oven to 375°F. Lightly grease a square baking dish with cooking oil.
  • Peel the skin off the pears with a vegetable peeler. Slice the pears in half then remove the inner core and stem with a spoon and knife.
    Two images of a cutting board with pears. First is peeled pears. Second is pears sliced in half and cored.
  • Brush the pears with the lemon juice and slice them into thin strips.
    Two images of a cutting board with pears. First is pears brushed with lemon juice, second is pears halved and sliced into strips.
  • Pour melted butter evenly into the baking dish. Sprinkle brown sugar over top.
    Arrange the pears into a single layer on top of the butter and sugar.
    Two images of a square glass dish. First with sugar sprinkled inside. Second with pear slices arranged in a single layer.
  • In a large bowl mix together the dry ingredients, flour, sugar, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, and nutmeg.
    Two images of a white bowl. First is dry ingredients dumped in unmixed. Second is dry ingredients mixed together.
  • Mix together the eggs, milk, molasses and vegetable oil in a separate bowl.
    Two images of a white bowl. First is milk with eggs and molasses unmixed. Second is dark brown liquid mixed together.
  • Add dry ingredients to the wet ingredients and mix together until just combined.
    Two images of a white bowl. First is wet ingredients poured on top of dry ingredients. Second is a dark brown cake batter with a wood spoon inside.
  • Pour the cake into the prepared square baking dish. Bake for 28-32 minutes, or until a toothpick comes out clean when poked through the center. Let cool 5 minutes in baking dish.
    Two images of a square baking dish. First is cake batter poured inside. Second is baked cake inside.
  • Gently loosen the sides of the cake with a butter knife or spatula.
    Place a large plate (big enough to cover the cake) overtop of the baking dish. Gently flip the baking dish over on to the large plate. The bottom of the cake is now facing up (this is the side with pears).
    If any pears stick in the baking dish, just remove and place back on to the top of the cake.
    Upside down gingerbread cake sitting on a white plate.
  • Slice into squares, serve and enjoy!
    Upside down pear gingerbread cake sliced into 9 squares.

Recipe Notes:

Leftover gingerbread cake can be stored in an airtight container in the fridge for up to 3-4 days. I like to warm slices in the microwave for a few seconds before serving again.
  • Slice the pears into thin strips. These will cook faster and more evenly with the cake.
  • If the edges of the cake are starting to brown you can cover the top with aluminum foil for the rest of the baking time.
  • Use a vegetable peeler or paring knife to peel and core the pears. If you’ve never cored a pear before, here are instructions on how to core a pear.
  • Grease the baking pan with vegetable oil and a paper towel before adding the ingredients. This will help the cake release much easier.
  • Pear slices can be arranged to create a decorative pattern on top of the cake. Make them all face the same way as I did, turn them into a spiraling circle of have them facing up to show off a stronger pear shape.
  • Serve this delicious cake with a scoop of vanilla ice cream, a dollop of whipping cream, coconut cream, our banana nice cream recipe, dairy-free tofu ice cream, or even plain greek yogurt.
Nutrition
Calories: 224kcal | Carbohydrates: 46g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 208mg | Potassium: 268mg | Fiber: 3g | Sugar: 29g | Vitamin A: 134IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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