Why You’ll Love Pear Upside-Down Cake Recipe
This cake looks impressive but is simple to make with everyday baking ingredients.
The caramelized pear topping adds sweetness, softness, and a beautiful presentation.
The cake is rich, fluffy, and lightly spiced with cinnamon.
It works well for special occasions, afternoon coffee, or a comforting dessert after dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons granulated sugar
2 tablespoons unsalted butter
3 medium whole ripe pears
2 ¼ cups cake flour
3 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup unsalted butter, at room temperature
¾ cup granulated white sugar
¾ cup brown sugar
4 whole eggs, at room temperature
2 tablespoons vanilla extract
½ cup whole milk
Directions
Preheat the oven to 350 degrees F. Line a 10-inch springform pan with parchment paper and grease the sides.
For the caramel layer, heat a skillet over low heat and sprinkle in the sugar. Let it melt without stirring until it becomes golden brown. Remove from the heat, add the butter, mix, and pour the caramel into the bottom of the prepared pan.
Peel, core, and slice the pears. Arrange the slices in a circular pattern over the caramel.
In a medium bowl, combine the cake flour, baking powder, cinnamon, and salt.
In a large bowl, beat the butter, granulated sugar, and brown sugar with a hand mixer on medium speed for 3 to 5 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and beat until the mixture is pale and fluffy.
Add the dry ingredients in batches, alternating with the milk. Mix on low speed until just combined.
Pour the batter over the pears and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake on a wire rack for 15 minutes. Release the springform pan, invert the cake onto a serving plate, and carefully remove the bottom of the pan.
Slice and serve.
Servings and timing
Servings: 8
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 1 hour 20 minutes
Variations
Add a pinch of nutmeg or ginger for a warmer spice flavor.
Use apples instead of pears for a classic apple upside-down cake.
Add chopped walnuts or pecans to the caramel layer for crunch.
Drizzle the finished cake with a little extra caramel sauce before serving.
Serve with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
Storage/Reheating
Store leftover cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate it for up to 5 days. Let it come to room temperature before serving, or warm individual slices gently.
To reheat, microwave a slice for 10 to 15 seconds, or warm it in a low oven until just heated through.
FAQs
Can I use canned pears?
Yes, but drain them very well and pat them dry so the cake does not become soggy.
What kind of pears work best?
Ripe but firm pears work best because they soften while baking without falling apart.
Can I make this cake ahead of time?
Yes, you can make it one day ahead. Store it covered and serve at room temperature or lightly warmed.
Do I have to peel the pears?
Peeling gives the cake a softer texture, but you can leave the skins on if you prefer a more rustic result.
Can I use all-purpose flour instead of cake flour?
Yes, but the texture may be slightly denser. Cake flour gives a softer, more tender crumb.
Why did my caramel harden?
Caramel can firm up quickly when poured into the pan, but it will soften again as the cake bakes.
How do I know when the cake is done?
The cake is done when the top is golden and a toothpick inserted into the center comes out clean.
Can I freeze Pear Upside-Down Cake?
Yes. Wrap cooled slices tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Should I serve this cake warm or cold?
It tastes best slightly warm or at room temperature.
Can I use a regular cake pan instead of a springform pan?
Yes, but make sure it is well greased and lined with parchment so the cake releases cleanly.
Conclusion
Pear Upside-Down Cake is a beautiful, comforting dessert with caramelized fruit, warm cinnamon, and a soft buttery cake base. It is simple enough for home baking but elegant enough to serve for guests, making it a reliable recipe for any occasion.
Pear Upside-Down Cake
A moist and buttery pear upside-down cake topped with caramelized pears for a beautiful and flavorful dessert. Perfectly spiced and tender with a rich, golden finish.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 3 medium whole ripe pears
- 2 ¼ cups cake flour
- 3 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup unsalted butter (at room temperature)
- ¾ cup granulated white sugar
- ¾ cup brown sugar
- 4 whole eggs (at room temperature)
- 2 tablespoons vanilla extract
- ½ cup whole milk
Instructions
- Preheat the oven to 350°F (175°C). Line a 10-inch springform pan with parchment paper and grease the sides.
- Heat a skillet over low heat and sprinkle in 2 tablespoons of sugar. Let it melt undisturbed until golden brown, then remove from heat. Add 2 tablespoons butter, stir, and pour the caramel into the bottom of the prepared pan.
- Peel, core, and slice the pears evenly. Arrange them in a circular pattern over the caramel layer.
- In a medium bowl, whisk together cake flour, baking powder, cinnamon, and salt.
- In a large bowl, beat ¾ cup butter, white sugar, and brown sugar with a mixer on medium speed for 3–5 minutes until creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract until light and fluffy.
- Gradually add the dry ingredients in batches, alternating with milk, mixing on low speed until combined.
- Pour the batter over the pears and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes. Release the springform sides, then invert onto a plate and carefully remove the base.
- Slice and serve warm or at room temperature.
Notes
- Use ripe but firm pears for best texture.
- Ensure caramel does not burn; remove from heat as soon as golden.
- Let the cake rest before inverting to prevent breaking.
- Serve with whipped cream or vanilla ice cream if desired.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg
