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Kawaii but realistic ginger pear upside-down cake with caramelized pear slices on top, shown whole and sliced, with a moist spiced ginger cake crumb on a pastel plate.
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🍐 Ginger Pear Upside-Down Cake

This Ginger Pear Upside-Down Cake features tender slices of pear caramelized in buttery brown sugar, topped with a moist, warmly spiced ginger cake. Once flipped, the glossy fruit topping and rich caramel create a stunning presentation, while the cake stays soft and balanced—sweet but not heavy. It’s a cozy, elegant dessert perfect for fall, winter, or anytime you want a simple cake with bakery-style flavor.
Course Afternoon Tea, Brunch, Dessert, Snack
Cuisine American, European-Inspired
Keyword caramelized pear cake, fall baking, fruit upside-down cake, ginger pear upside-down cake, ginger spice cake, pear dessert, pear ginger cake, winter dessert
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 380kcal
Cost $8 for entire recipe

Equipment

  • 9-inch round cake pan
  • Mixing bowls (medium & large)
  • Hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Small saucepan
  • Measuring cups & spoons
  • Vegetable peeler (for pears)
  • Cutting board & knife
  • Cooling rack

Ingredients

Pear Topping

  • 4 tbsp unsalted butter
  • ½ cup light brown sugar
  • 2 medium ripe pears peeled, cored, thinly sliced
  • 1 tsp fresh grated ginger or ½ tsp ground ginger
  • Pinch of salt

Ginger Cake Batter

  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • ⅓ cup molasses or dark honey for lighter flavor
  • ½ cup buttermilk or milk + 1½ tsp vinegar
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan. Line the bottom with parchment if desired.
  • Make the topping: Melt butter in a small saucepan. Stir in brown sugar, ginger, and salt until glossy. Pour into the pan and spread evenly.
  • Arrange pears in overlapping circles on top of the caramel.
  • Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.
  • Cream butter & sugar until light and fluffy (2–3 minutes).
  • Add eggs, one at a time, then beat in molasses and vanilla.
  • Alternate dry ingredients and buttermilk, beginning and ending with dry. Mix just until combined.
  • Spread batter gently over pears.
  • Bake 40–45 minutes, until a toothpick comes out clean.
  • Cool 10 minutes, then carefully invert onto a serving plate.

Notes

📝 Recipe Notes – Ginger Pear Upside-Down Cake

  • Best pears to use: Choose firm-ripe pears such as Bosc, Anjou, or Bartlett. Overripe pears release too much liquid and can make the topping soggy.
  • Don’t overcool before flipping: Invert the cake after 10 minutes of cooling. Waiting longer can cause the caramel to stick to the pan.
  • Molasses flavor control: Use dark molasses for a bold gingerbread flavor or light molasses or honey for a softer, more delicate cake.
  • Fresh vs ground ginger: Fresh ginger gives brightness in the topping, while ground ginger adds warmth to the cake. Using both creates the best balance.
  • Prevent sticking: Lightly grease the pan even if using parchment—the caramel is sticky.
  • Moisture balance: If your pears are very juicy, pat them dry before arranging to prevent excess liquid.
  • Serving tip: This cake is best served slightly warm, when the caramel is glossy and the crumb is tender.
  • Storage: Store covered at room temperature for 1 day or refrigerate up to 3 days. Rewarm slices gently before serving.
  • Make-ahead: The cake can be baked a day ahead; reheat briefly in the oven to refresh texture.