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The flavors of fresh, sweet pears and gingerbread blend beautifully in this intriguing variation on pineapple upside-down cake. Leftovers—if there are any—taste great with coffee or tea the next day. —Lisa Varner Charleston, South Carolina
Nutritional Facts 1 piece equals 419 calories, 25 g fat (13 g saturated fat), 77 mg cholesterol, 347 mg sodium, 47 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Spiced Pear Upside-Down Cake in Taste of Home February/March 2011, p33
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Reviewed on Apr. 27, 2012 by JenfromFlag
This was fairly quick and easy to make. I substituted applesauce for the molasses which seemed fine. I might try apples instead of pears sometime also.
Reviewed on Feb. 03, 2012 by kayesandra
This is an excellent recipe!! Made it just as written, perfect combination of spices. I baked it for 40 minutes and it was done, not gooey as one reviewer said. Will definitely make it again.
Reviewed on Jan. 28, 2012 by Dinalynn
I was able to make this recipe gluten-free and egg-free. It turned out great!
Reviewed on Jan. 02, 2012 by cebulas
WOW! I had never made an upside-down cake before this one. I did have to cook it an extra 5 minute. I was worried about the amount of spices, but it worked out perfectly. A definate keeper for when we want an "healthy" dessert, there's fruit, right!
Reviewed on Apr. 12, 2011 by Joy Lang
Yummy
Reviewed on Mar. 28, 2011 by mloh
Very good! I used 3 pears and no nuts, next time I will use 4 pears.
Reviewed on Feb. 18, 2011 by dgcn10ac
The combination of the pears, molasses and spices were delicious. I served it warm with frozen yogurt and it was so good! I reduced the amount of butter for the topping to 1/4 cup and it wasn't missed. Great dessert - would definitely make it again!
Reviewed on Feb. 04, 2011 by ainsleyandmatthewmom
I made this today for my Ladies' Bible Study group, and it received rave compliments! The pears and caramelly topping were absolutely delicious, and the cake was moist and yummy. Next time I make it, however, I will use baking spray to coat the side of the pan. The cake and topping stuck on two of the corners and when I flipped it over onto the serving platter it broke. Regardless, it was scrumptious. :)
Reviewed on Jan. 31, 2011 by LeilaDK
The magazine came in the mail, and that very weekend had to make something for Mother in laws birthday dinner. Looking at this recipe I found I had all the ingredients necessary already on hand. (Doesn't usually happen) Put this together exactly as suggested and it was a big hit. Because of the molasses and ginger, little ones may not go for this but the adults in my family loved it. Will definitely keep this one for future use.
Reviewed on Jan. 30, 2011 by cageller
I made this cake today and it was good, but the middle of the cake didn't completely cook, even after I added another 10 minutes . I thought it would be richer tasting, with all the butter in it, but it was just okay. I was hoping for a moist cake, but it was a bit gooey.
Reviewed on Jan. 30, 2011 by ElaineVV
I think the molasses and ginger combination is a bit strong. If I were to make it again I would definitely change the spices.
Reviewed on Jan. 29, 2011 by delowenstein
I made two cakes today-I substituted apples for the pears! This recipe is a KEEPER and I plan to use it as much as possible! I admit that I did make some minor changes to the recipe-I used 2 cups all-purpose flour and I greased and floured the pans to allow for easier removal of the cakes! Lisa Varner, THANK YOU for submitting this recipe! I LOVE IT! Dawn E. Lowenstein
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