Upside-Down Pear Gingerbread Cake Recipe
Upside-Down Pear Gingerbread Cake Recipe photo by Taste of Home
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Upside-Down Pear Gingerbread Cake Recipe

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The aroma of baking gingerbread stirs up such warm memories. This one looks festive and is even on the lighter side. —Nancy Beckman, Helena, Montana
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 8 servings


  • 3 tablespoons butter
  • 1/3 cup packed dark brown sugar
  • 2 medium Bosc pears, peeled and thinly sliced
  • CAKE:
  • 1/2 cup 2% milk
  • 1 tablespoon cider vinegar
  • 1 large egg
  • 1/2 cup packed dark brown sugar
  • 1/3 cup molasses
  • 1/4 cup butter, melted
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Whipped cream, optional

Nutritional Facts

1 slice (calculated without whipped cream): 331 calories, 11g fat (7g saturated fat), 51mg cholesterol, 348mg sodium, 56g carbohydrate (37g sugars, 2g fiber), 4g protein.


  1. Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top.
  2. For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears.
  3. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired. Yield: 8 servings.
Originally published as Upside-Down Pear Gingerbread Cake in Taste of Home November 2014, p71

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sgronholz User ID: 1473861 253817
Reviewed Sep. 7, 2016

"This recipe is amazing! It's very easy to prepare, looks impressive, and tastes great! We raise our own pears, so I know I'll be making this recipe again and again!"

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