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Spiced Pear Upside-Down Cake

 Spiced Pear Upside-Down Cake
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
9 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

  • 1/2 cup butter, melted
  • 1/2 cup coarsely chopped walnuts
  • 1/4 cup packed brown sugar
  • 2 large pears, peeled and sliced
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/3 cup molasses
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup warm water
  • Ice cream, optional

Directions

  • Pour melted butter into a 9-in. square baking pan; sprinkle with nuts
  • and brown sugar. Arrange pears over nuts.
  • In a large bowl, cream softened butter and sugar until light and
  • fluffy. Beat in egg and molasses. Combine the flour, ginger,
  • cinnamon, salt, baking powder and baking soda; add to creamed
  • mixture alternately with water, beating well after each addition.

2 of 2

Spiced Pear Upside-Down Cake (continued)

Directions (continued)

  • Spread batter over pears. Bake at 350° for 35-40 minutes or until
  • a toothpick inserted near the center comes out clean. Cool for 10
  • minutes before inverting onto a serving plate. Serve warm with ice
  • cream if desired.
  • Yield: 9 servings.
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.