Pear Upside-Down Cake
This pear upside-down cake is easy to make, moist, and delicious!
There’s something cozy and nostalgic about an old-fashioned upside-down cake, and this pear version is perfect for fall. Thinly sliced fresh pears are layered over a buttery brown sugar base, then topped with a light and fluffy cake that bakes up golden and tender.
A touch of hot water or pear nectar in the batter enhances the fruit’s natural sweetness and gives the cake a moist crumb. It’s a great dessert for weekend baking, potlucks, or after-dinner coffee. Serve warm with whipped cream or enjoy at room temperature—the caramelized fruit topping is irresistible either way.
What You’ll Like About This Dish
Easy and reliable. No mixer needed—just basic ingredients and a simple method.
Perfect for fall. Ripe pears, brown sugar, and warm cake are an autumn dream.
Moist and flavorful. The cake stays tender from the fruit and hot liquid in the batter.
Flexible recipe. Use peaches or other stone fruit when pears are out of season.
Ingredient Notes
- Butter: Melted in the pan to create the base for the caramelized topping.
- Brown sugar: Adds a rich, molasses-like flavor to the fruit layer.
- Pears: Use ripe but firm pears; Bartlett or Anjou work well.
- Eggs: Beaten well to give the cake structure and a light texture.
- Granulated sugar: Sweetens the batter and helps it brown.
- Flour: All-purpose, measured by weight (4.5 oz) for best results.
- Baking powder: Gives the cake lift.
- Salt: Balances the sweetness.
- Hot water or pear nectar: Adds moisture and enhances flavor.
Steps to Make Pear Upside-Down Cake
- Preheat the oven and spray a 9-inch baking pan.
- Melt butter in the pan, then sprinkle with brown sugar and arrange the sliced pears.
- Beat the eggs until light, then mix in granulated sugar.
- In a separate bowl, combine flour, baking powder, and salt.
- Stir the dry ingredients into the egg mixture, alternating with hot water or pear nectar.
- Pour the batter over the fruit.
- Bake until golden and a toothpick tests clean.
- Cool briefly, then invert onto a serving plate.
Tips for Success
- Slice pears evenly so they cook at the same rate.
- Let the cake rest 10 minutes before inverting to allow it to set.
- Use a cake pan, not a springform pan, to avoid leaking butter and sugar.
- Serve with whipped cream, crème fraîche, or a scoop of vanilla ice cream.
Recipe Variations
- Use peaches. Fresh or frozen (thawed and drained) peaches make a great seasonal swap.
- Spice it up. Add 1/2 teaspoon cinnamon or ginger to the cake batter.
- Try nectarines. A great substitute when pears aren’t available.
- Add nuts. Sprinkle chopped walnuts or pecans over the brown sugar for crunch.
- Mini versions. Make individual upside-down cakes in jumbo muffin tins.
Serving Suggestions
- Serve warm with whipped cream or ice cream.
- Add a drizzle of caramel sauce for extra decadence.
- Pair with coffee or black tea for a cozy dessert.
- Garnish with a few toasted nuts or powdered sugar.
How to Store
Refrigerate: Cover the cooled cake loosely with foil or transfer to an airtight container. Refrigerate for up to 4 days.
To Reheat: Bring slices to room temperature or warm briefly in the microwave. For a crisp edge, reheat in a low oven for 8 to 10 minutes.
Freeze? Not recommended. The fruit topping may become watery or mushy after thawing, affecting the cake’s texture.
You might also like this Instant Pot upside-down cake made with cherry pie filling. This pear pandowdy is another excellent old-fashioned dessert.
Pear Upside-Down Cake
Ingredients
- 1/4 cup butter
- 1/2 cup brown sugar, light, packed
- 3 large pears, about 2 cups thinly sliced
- 2 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour, 4 1/2 ounces
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup hot water or heated pear nectar
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly coat a 9-inch baking pan with nonstick baking spray.
- Peel and core the pears, then slice them thinly.
- Place the butter in the prepared baking pan and let it melt in the preheating oven.
- Once the butter is melted, evenly sprinkle the brown sugar over it, then arrange the thinly sliced fruit on top.
- In a mixing bowl, beat the eggs for 4-5 minutes until light and lemon-colored. Gradually add the granulated sugar, mixing until combined.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the egg and sugar mixture, alternating with the hot water (or pear nectar). Mix until smooth.
- Pour the batter evenly over the fruit.
- Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a serving platter.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
