This Upside-Down Pear Gingerbread Cake is insanely moist and delicious and perfect for the holiday season. Who could resist the combination of gingerbread spice, pear, and molasses?
There are few things that define the holidays more than gingerbread. The smell and taste instantly take me back to my childhood and hours spent putting together (and eating) gingerbread houses. I’ve tried so many different versions of upside down cakes, but never one with gingerbread. Of course pear and gingerbread seemed like a match made in heaven, and the first taste confirmed my assumption.
We have been in the gingerbread mood all season long, ever since we first made our own Gingerbread Spice! If you’re feeling the gingerbread love this season we recommend trying these Gingerbread Pear Blender Pancakes, these old-fashioned Gingersnap Cookies straight from my grandma’s recipe file, or these Gingerbread Cut-Out Cookies.
Makes two 9″ cakes and serves 12-16.
Gingerbread Pear Upside Down Cake
This Gingerbread Pear Upside Down Cake is perfectly spiced for the holidays!
Ingredients
For the pear base
- 6 tablespoons butter (divided)
- 1/2 cup brown sugar (lightly packed)
- 6 ripe Bartlett pears* (peeled, cored and sliced 1/4" thick)
For the Cake
- 1 cup boiling water
- 1 1/2 teaspoons baking soda
- 1/2 cup butter or vegan butter
- 2/3 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs (at room temperature)
- 1 cup fancy molasses
- 1/2 teaspoon salt
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 4 teaspoons gingerbread spice
Instructions
Make the pear base
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Preheat the oven to 350F. Divide the 6 tablespoons butter and the brown sugar evenly between two round 9" baking pans. Place each pan on a low setting on the stove and cook until the butter is melted. Stir the brown sugar and butter together until combined and set aside.
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Neatly arrange the pears in a circular pattern on the bottom of the pans with the thin or top side to the centre of the pan. Set the pans aside to prepare the batter.
Make the Cake
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In a small liquid measuring cup combine the boiling water and the baking soda, mix and set aside.
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In a large mixing bowl using a hand-held electric mixer or Kitchen Aid mixer on medium setting, beat the 1/2 cup of butter and 2/3 cup of brown sugar together until fluffy. Add the vanilla and then the eggs one at a time, beating well after the addition of each until mixed. Add in the molasses and salt and continue to mix. Sift in the flour, baking powder and gingerbread spice and mix until combined, scraping the sides of the bowl to make sure that everything is incorporated. Slowly add in the water and baking soda mixture and mix again until combined.
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Divide the batter evenly between each pan of the prepared pans, gently spreading to even the batter out over the pears if needed using a spatula.
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Bake for approximately 30 minutes, or until a toothpick inserted into the centre comes out clean.
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Remove from the oven, allow to sit cool slightly, and carefully invert onto two separate serving plates or platters of your choice. The easiest way to do this is to put the plate upside down on top of the pan, and using oven mitts, flip over the pan and carefully remove the pan from the plate once you flip it over.
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Cool and serve with ice cream or whipped cream if you wish!
Recipe Notes
*a slightly firmer pear will slice best
If you liked this Upside-Down Pear Gingerbread Cake let us know in the comments below!
Looks delicious! Going to make for family dinner dessert a week before Christmas.
Just put in an order with Victorian Epicure for a few items you’ve recommended lately.
Thanks so much for the great recipes and recommendations.
Janice
Thanks so much Janice I would love to hear how it turns out! Tori
Hi Tori
I made your cakes this past weekend. It was a hit! Love it! Already shared the recipe with one of my guests! I am NOT a baker…I usually buy a dessert from a local store.
I enjoyed the experience of making a dessert myself for a change. Will definitely make this recipe again and again and again! Thank you SO much for sharing with your fans!
Janice
Thank you so much Janice that’s so wonderful to hear!!!!! Thank you for sharing this! Happy Holidays! Tori
Would love to make this for Christmas dinner (dessert), how many days in advance could it be prepared or should it really be made the same day?
Thanks!
I would make it the day before, it gets more moist after it sits! I wouldn’t make it much more in advance for food safety reasons.
Enjoy!!!
I prefer not to use molasses. Can I substitute the it for honey or maple syrup?
Hi Saltana, I haven’t tried substituting it unfortunately. Using honey or maple syrup would increase the sweetness of the cake and might alter the consistency of the batter. If you give it a go I’d love to hear how it turns out!
If I want to make just one pie just for hubby and me. Just cut ingredients in half or any other suggestions you may have. Sounds yummy and want to try this recipe
Hi Betty, Yes that should work! Alternatively you could freeze the second cake
So I can freeze thie pie. Awesome, how long can it be frozen for 3, 6 months?
Plan to make this for my family during Christmas break. Does vegan butter work fot the pear layer? Substitute eggs for flax eggs?
Hi Kareen, I haven’t tried making it vegan before unfortunately! Vegan butter should work for the pear layer but I haven’t tried substituting the eggs.
Have you halved this recipe successfully? I only have 2 large pears and there are only two of us eating!
Hey Tori! I went ahead and halved the recipe and it turned out amazing. Even came right out of the pan so easily. Thanks for this delightful holiday recipe that will go on my pinned baking favs.
This is fabulous! Made and enjoying our first piece. Makes my gingerbread loving heart very happy. Thanks for sharing and Merry Christmas!
Amazing thanks Karen!!!! Merry Christmas!
Hi Tori!
My cake fell in the middle so it looks sunken in. Tips for next time?
Me too, it was very damp and jiggly even after cooking a whole 20 minutes longer?? 🤔
Hi Renee, I’m sorry to hear that – did you bake it in two separate pans?
made it again! it is sooooo good – even though its June the rain makes it feel like Christmas so why not!
Any chance you have a good substitute for the molasses in this recipe? Would love to make this and all the stores are fresh out. Im reading honey, brown sugar or maple syrup are great alternatives and would love your opinion.
Hi Erika! You could try maple syrup but it likely won’t have that same flavour… that’s too bad it’s sold out!
Tori – This cake was so good! It was a hit at our Thanksgiving table!