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hand lifting a slice of pear cake off of a cake plate

Pear Upside-Down Cake

Pear upside-down cake is a simple but show-stopping dessert, perfect for the holidays or just a regular afternoon. Easy to make, lightly spiced, and topped with sweet, juicy pears, this recipe is always a hit!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 8
Author Kelsie

Ingredients

Topping

  • 5 tablespoons unsalted butter melted
  • 2/3 cup packed light brown sugar
  • 1/2 teaspoon Sprouts brand ground cinnamon
  • 2 tablespoons Sprouts brand pure maple syrup NOT pancake syrup
  • 2 to 3 medium pears cored and sliced*

Cake

  • 12 tablespoons unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 1/2 cups Sprouts brand all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons Sprouts brand ground ginger
  • 3/4 teaspoon salt
  • 3/4 cup whole milk

Instructions

Topping

  1. Preheat the oven to 350. Spray a 9-inch round cake pan with cooking spray.

  2. Combine the butter, brown sugar, maple syrup, and cinnamon in a small bowl and stir together to form a paste. Use your fingers to eliminate any big chunks of brown sugar. Spread into the bottom of the cake pan.

  3. Arrange the sliced pears into a single layer in the bottom of the pan and set aside.

Cake

  1. Combine the butter and sugar in a large mixing bowl and beat on medium speed until light and fluffy, a couple of minutes. Beat in the vanilla, then beat in the eggs 1 at a time. Scrape down the sides and bottom of the bowl.
  2. Whisk the dry ingredients (flour through salt) together in a medium bowl.
  3. With mixer on low, beat in half of the dry ingredients followed by half of the milk until just combined. Scrape down the sides and bottom of the bowl.
  4. Beat in the remaining dry ingredients, then the remaining milk, again beating until just combined.
  5. Carefully pour the batter over the pears, trying not to disturb them. Use a small offset spatula to spread the batter out (gently!) if necessary.
  6. Bake 55 to 70 minutes, until a toothpick inserted into the center of the cake comes out clean.
  7. Cool the cake in the pan for 5 minutes, then run a knife around the edge of the pan a few times to loosen. Place a cake stand or large serving plate on top of the pan and flip.
  8. If the cake sticks, turn the pan back to right side-up and run your knife around the cake a few more times and use a small offset spatula to lift the cake (again gently!) up. Then invert onto the serving plate again.
  9. If the fruit sticks to the pan you can just remove it with the spatula and place it on top of the cake (where it should have been).
  10. Cool for 20 to 30 minutes, then serve and enjoy.
  11. Uneaten pear upside-down cake can be stored at room temperature (covered) for up to 2 days. Be sure the cake is cooled completely to room temperature before you cover it.
  12. Cake can also be stored in the freezer, tightly wrapped, for up to 2 months.

Recipe Video

Recipe Notes

  • *Enough to cover the bottom of the cake pan.
  • You can substitute honey for the maple syrup in the topping
  • The maple flavor of the syrup doesn’t really come through in the topping; if you want it to taste like maple you can add a 1/2 teaspoon of maple extract
  • If you don’t like ginger you can substitute cinnamon
  • I like to serve this cake with ice cream or whipped cream. A dusting of powdered sugar is delicious too.