NEXT RECIPE >

Spiced Pear Upside-Down Cake Recipe
Spiced Pear Upside-Down Cake Recipe photo by Taste of Home
Next Recipe

Spiced Pear Upside-Down Cake Recipe

Read Reviews
4.5 26 28
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 9 servings

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 large 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

Nutritional Facts

1 piece: 419 calories, 25g fat (13g saturated fat), 77mg cholesterol, 347mg sodium, 47g carbohydrate (25g sugars, 3g fiber), 4g protein.

Directions

  1. Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts.
  2. 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.
  3. 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.
Originally published as Spiced Pear Upside-Down Cake in Taste of Home February/March 2011, p33


Reviews for Spiced Pear Upside-Down Cake

AVERAGE RATING
(28)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (11)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
debpetersen User ID: 452182 254694
Reviewed Sep. 27, 2016

"Everyone loved this. I substituted pecans for walnuts."

MY REVIEW
XYZgracie User ID: 8918619 252967
Reviewed Aug. 21, 2016

"Despite realizing at the last minute that I was out of nuts (I would have used pecans, subbed dried cranberries) and molasses (had to sub dark Karo), this recipe was a hit. To the reviewer who suggested that the cake had problems rising because of juice form the pears, I wonder if it might have been that the pears were cold? After getting all ingredients out and assembling the bottom layers, I put the pan in the preheating oven while I mixed the batter. By the time the batter was ready, the pears were warm (not hot) and the cake baked with no problem spots. I actually used extra pears, cut in chunks."

MY REVIEW
Nanny175 User ID: 6720228 242760
Reviewed Jan. 28, 2016

"Delicious, didn't change a thing!"

MY REVIEW
nancycen User ID: 1183581 220711
Reviewed Feb. 17, 2015

"There was too much juice using 2 pears (bosc), so the middle of the cake never cooked completely. I tried it again using only 1 pear and it turned out perfect, baking it for 40 minutes. Delicious!"

MY REVIEW
BethRJarvis User ID: 7697676 184446
Reviewed Sep. 27, 2014

"Delicious gingerbread and pears. I used 1/2 light molasses and half dark because I ran out of light. It turned out quite dense."

MY REVIEW
spronovo User ID: 3118526 194995
Reviewed Apr. 16, 2014

"Delicious pear cake and easy to make!"

MY REVIEW
jbrough1984 User ID: 6603755 111642
Reviewed Jan. 30, 2014

"I made this exactly as written except I left the nuts out (personal choice). My husband loved it. I agree with a previous review that I think I'll use another pear next time."

MY REVIEW
KarisAnn User ID: 6548036 212521
Reviewed Nov. 6, 2013

"I made this cake exactly as directed and while I really liked it, I didn't love it. I think the name is deceptive because to me it tasted like a plain gingerbread cake with just a hint of pear flavor. Perhaps I should have added more pears. I was very impressed with how well the cake came out of the pan (I used a non-stick pan). It looked beautiful...I only wish the taste matched the beauty of it."

MY REVIEW
mcjaeger68 User ID: 4138737 195082
Reviewed Oct. 28, 2013

"Yum! This cake is delicious warm out of the oven and at room temperature. It has a wonderful blend of spices. One of my friends who tasted it asked if there were graham crackers in it."

MY REVIEW
Melrn1 User ID: 7266247 178178
Reviewed Oct. 2, 2013

"I made this last night; it's delicious & great to celebrate the fall. The only thing I would do differently is add a little more of the topping (nuts, butter, sugar) because some can stick to the pan & I will make it in a 13"x9" dish & add a little more to the recipe because the cake went fast with several people in the house; leaving some to want more. **Could use apples instead of pears also**"

Loading Image