This Spiced Pear Upside-Down Cake is the perfect dessert for fall. Sweet, tender pears sit in a buttery brown sugar glaze, topped with a soft, warmly spiced cake. Every bite is full of cozy flavour and comfort. It’s easy to make—even if you’re new to baking—and it’s sure to impress, whether you’re hosting a holiday dinner or just want something special on a crisp weekend afternoon.
Why you’ll love this cake:
- Moist, tender crumb infused with warm spices.
- Caramelised pear topping that looks beautiful and tastes even better.
- Simple ingredients you likely already have in your pantry.
- Ideal for fall holidays, potlucks, or cozy weekends.
- Make-ahead friendly and easy to serve.
Ingredients
For the Pear Topping:
- 2-3 ripe but firm pears (Bosc or Anjou recommended)
- ¼ cup unsalted butter
- ½ cup packed brown sugar
For the Cake Batter:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk (or buttermilk for extra richness)
Optional Add-ins:
- ¼ cup chopped walnuts or pecans
- 1 tbsp bourbon, spiced rum, or maple syrup for extra flavour
Step-by-Step Instructions
- Preheat and Prep
Preheat your oven to 350 °F (175 °C). Grease a 9-inch round cake pan or oven-safe skillet. - Make the Topping
In a small saucepan, melt ¼ cup butter with ½ cup brown sugar. Stir until the sugar dissolves and the mixture is bubbling. Pour it into the bottom of the prepared pan. - Arrange the Pears
Peel, core, and thinly slice the pears. Arrange them over the brown sugar mixture in a decorative pattern. - Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, ground ginger, ground cloves) and salt. - Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract. - Combine Wet and Dry
Alternate adding the dry ingredient mixture and the milk to the butter-sugar-egg mixture, mixing just until combined. Don’t over-mix. - Bake the Cake
Pour the batter over the arranged pears and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the centre comes out clean. - Cool and Flip
Let the cake cool in the pan for 15 minutes. Run a knife around the edges, then carefully invert onto a serving plate.
Best Pears for Baking
- Bosc pears: Firm and sweet, they hold their shape beautifully during baking.
- Anjou pears: Slightly juicier but still excellent in texture and flavour.
- Avoid overly ripe pears, as they may turn mushy and lose definition.
Tips: Use a vegetable peeler for easy peeling; slice pears uniformly for even bake and presentation; remove the core with a melon-baller or small spoon.
Tips for the Best Texture and Flavour
- Don’t over-mix the batter — that helps maintain a light texture.
- Use room-temperature ingredients so they combine more evenly.
- Add a splash of maple syrup or bourbon for depth of flavour.
- Let the cake rest before flipping to allow the topping to set.
- Serve with whipped cream or ice cream for added indulgence.
Variations and Add-Ins
- Swap the fruit: Use apples, plums, or even pineapple instead of pears.
- Add chopped nuts: Pecans or walnuts in the topping for crunch.
- Extra spice: Try cardamom or a chai spice blend to change the flavour profile.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
- Boozy twist: Add a splash of spiced rum or brandy to the caramel topping.
Storage and Make-Ahead Tips
- Room temperature: Store the cake covered for up to 2 days.
- Refrigerator: Keeps well for 4-5 days, but texture may soften.
- Freezing: Freeze slices tightly wrapped for up to 2 months.
- Reheating: Warm slices in the microwave or oven before serving.
- Make-ahead: Bake the cake one day in advance and store at room temperature, covered.
Recipe FAQs
Can I use canned pears?
Yes — but make sure they are drained thoroughly. Fresh pears provide better texture and flavour.
How do I prevent the cake from sticking?
Grease the pan well, and let the cake rest for 10-15 minutes before inverting. A parchment round at the bottom can help too.
What if my pears are very juicy?
Blot them with paper towels before arranging to prevent excess moisture which could affect the topping.
Recipe Summary
This Spiced Pear Upside-Down Cake is a warm, cozy dessert perfect for fall and winter. Made with ripe pears, brown sugar, and a tender spice-filled cake base, it’s as beautiful as it is delicious. The pears are caramelised in a rich buttery glaze, then topped with a moist cinnamon, nutmeg, and ginger-infused batter. Once baked and inverted, the cake reveals a stunning pear topping that’s sure to impress. It’s an easy yet elegant dessert ideal for holidays, dinner parties, or weekend baking.