Moist Pear Ginger Upside Down Cake Recipe Easy Homemade Caramelized Pears

Let me tell you, the warm, spicy aroma of ginger mingling with sweet, caramelized pears wafting from my oven is enough to make anyone’s mouth water. The first time I baked this Moist Pear Ginger Upside Down Cake with Caramelized Pears, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was one of those chilly autumn afternoons, the kind when you’re knee-high to a grasshopper in grandma’s kitchen, watching her flip cakes with a wink and a secret recipe tucked in her apron.

I stumbled upon this recipe years ago while trying to recreate a dessert I’d tasted at a local bakery. Honestly, I wish I’d found it sooner! My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). This cake is dangerously easy and offers pure, nostalgic comfort—perfect for brightening up your Pinterest cookie board, impressing guests at potlucks, or serving as a sweet treat for your kids after school. After testing it multiple times—in the name of research, of course—it’s become a staple for family gatherings and gifting. Trust me, this Pear Ginger Upside Down Cake feels like a warm hug on a plate, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

From my kitchen to yours, this Moist Pear Ginger Upside Down Cake is a gem that stands out for so many reasons. Having tested countless variations, I can say this recipe hits the sweet spot between flavor and ease, making it a go-to for busy bakers and dessert lovers alike. Here’s why this recipe will quickly become your favorite:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Fall & Winter Gatherings: Great for cozy dinners, holiday mornings, or casual get-togethers.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—seriously, it disappears fast.
• Unbelievably Delicious: The tender, moist crumb paired with warmly spiced ginger and caramelized pears is next-level comfort food.

What makes this Pear Ginger Upside Down Cake different? It’s the way the ginger is incorporated—fresh, finely grated, giving a bright, zingy kick that balances the sweet pears perfectly. The caramelization process adds a glossy, decadent finish that’s not too heavy but just right. This isn’t just another upside-down cake; it’s your best version, tested and perfected in my kitchen. Honestly, after the first bite, you’ll close your eyes and savor a moment of bliss. Whether you want to impress guests without stress or simply treat yourself to a soul-soothing dessert, this recipe has got you covered.

What Ingredients You Will Need

This Moist Pear Ginger Upside Down Cake recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few fresh touches that really bring the cake to life.

• For the Caramelized Pear Topping:
  • 3 ripe pears, peeled, cored, and sliced (Bosc or Bartlett work beautifully for caramelizing)
  • ½ cup (100g) granulated sugar (for that perfect caramel crust)
  • 3 tablespoons unsalted butter, melted (adds richness and helps caramelize)
  • 1 teaspoon ground ginger (freshly grated ginger also works if you prefer a bolder kick)
• For the Cake Batter:
  • 1¾ cups (220g) all-purpose flour (I recommend King Arthur Flour for consistent texture)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon fresh ginger, finely grated (this is the star—don’t skimp!)
  • ½ teaspoon ground cinnamon (optional, but it adds warmth)
  • ¾ cup (150g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120ml) buttermilk (or use dairy-free milk with 1 tablespoon lemon juice as a substitute)
  • 1 teaspoon vanilla extract

If you want a gluten-free option, swap the all-purpose flour for a 1-to-1 gluten-free baking blend. For a dairy-free version, use coconut oil or vegan butter and almond or oat milk. I’ve tried these swaps with great success, so feel free to customize.

Equipment Needed

• 9-inch (23cm) round cake pan or cast iron skillet (cast iron gives that authentic caramelized crust)
• Mixing bowls (medium and large)
• Electric mixer or sturdy whisk (an electric hand mixer works wonders here)
• Measuring cups and spoons (accuracy is key for baking)
• Spatula (for folding batter and spreading pears evenly)
• Microplane or fine grater (for fresh ginger)

If you don’t have a cast iron skillet, no worries! A good-quality non-stick or stainless steel pan works fine. I’ve used a budget-friendly Lodge skillet that’s lasted years and still looks great.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your 9-inch cake pan or skillet with butter, making sure to coat evenly, especially around edges. This helps prevent sticking and gives that beautiful caramel finish.
2. Prepare the caramelized pear topping: In a small bowl, mix the granulated sugar and ground ginger. Pour the melted butter into the pan, then sprinkle the sugar-ginger mixture evenly over the butter. Arrange the pear slices tightly over the sugar in a circular pattern, slightly overlapping. This layering is key for an eye-catching presentation once inverted.
3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and freshly grated ginger. This dry mix builds the spice and lift of the cake.
4. In a large bowl, beat the softened butter and sugar together until light and fluffy—about 3 minutes. This step is critical for a moist, tender crumb.
5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
6. Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined—overmixing can make the cake dense.
7. Pour the batter over the pear topping in the pan, spreading evenly with a spatula. Don’t disturb the pears; the batter will seep in around them.
8. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. The edges should pull slightly away from the pan, and the top will be golden brown.
9. Allow the cake to cool in the pan for 15 minutes. Then, carefully invert onto a serving plate. If the pears stick a bit, gently loosen with a knife.

Pro tip: Freshly grated ginger gives a brighter, punchier flavor than ground, but feel free to adjust based on what you have. If the cake browns too quickly, tent with foil halfway through baking.

Cooking Tips & Techniques

One thing I learned the hard way is to be patient with the caramelization step. Pouring melted butter and sugar into the pan and letting it sit a moment before adding pears helps the sugar start to melt and create that sticky glaze. Rushing this can cause uneven caramel.

Also, don’t skip softening the butter for the batter. Cold butter makes it tough to cream properly, which leads to a denser cake. I usually leave mine out for about an hour or zap it in 10-second bursts in the microwave—just until soft, not melted.

When mixing dry and wet ingredients, be gentle. Overmixing activates gluten and can ruin the tender crumb you want in this ginger upside down cake.

Time your prep so that you can bake the cake right after assembling. Resting the batter too long before baking can affect rise and texture.

Lastly, if you’re multitasking, start preheating the oven first and prepping the topping while the butter softens. It’s all about smooth kitchen flow!

Variations & Adaptations

Want to switch things up? Here are some tasty variations I’ve tried and loved:

• Spiced Pear Walnut: Add ½ cup chopped walnuts to the batter for crunch and nutty flavor.
• Gluten-Free: Use a 1-to-1 gluten-free flour blend instead of all-purpose flour. The cake stays moist and tender.
• Dairy-Free: Swap butter for coconut oil and buttermilk for almond milk mixed with a tablespoon of apple cider vinegar.
• Apple Ginger Twist: Replace pears with thinly sliced apples for a fall-inspired alternative.

I once tried adding a splash of fresh orange juice to the batter—gave a lovely citrus brightness that paired beautifully with the ginger. Feel free to customize with your favorite spices or nuts to make this cake your own.

Serving & Storage Suggestions

This Moist Pear Ginger Upside Down Cake is best served slightly warm or at room temperature. The caramelized pears shine when they’re not too cold, and the cake crumb stays moist. I like to slice it into wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream—pure indulgence!

Pairs beautifully with a cup of chai tea or even a glass of sparkling cider for special occasions.

To store, cover the cake tightly with plastic wrap or place in an airtight container. It keeps well at room temperature for 2 days or refrigerated up to 5 days. If refrigerated, bring to room temp before serving for best flavor.

You can freeze leftover slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge and warm gently in the oven or microwave.

Interestingly, the flavors deepen and meld a bit after a day, making leftovers even tastier (if you manage to save any!).

Nutritional Information & Benefits

This recipe offers a wholesome dose of natural sweetness and warming spices. Pears provide dietary fiber and vitamin C, while ginger is well known for its digestive and anti-inflammatory benefits. Using moderate sugar and butter keeps it indulgent but balanced.

Estimated per serving (based on 8 servings): approx. 320 calories, 15g fat, 45g carbs, 2g fiber, 3g protein.

This cake is naturally vegetarian and can be made gluten-free or dairy-free with substitutions. Just a heads up—contains eggs and nuts if you add walnuts.

From a wellness standpoint, this cake feels like a treat that doesn’t overwhelm you with heaviness—comfort food with a little pep thanks to the ginger.

Conclusion

Honestly, this Moist Pear Ginger Upside Down Cake with Caramelized Pears is one of those recipes that makes you feel like a kitchen rockstar without the fuss. It’s perfectly moist, warmly spiced, and topped with a stunning pear layer that tastes as good as it looks. I love how it combines simple ingredients into something so comforting and memorable.

Feel free to tweak the ginger level or swap pears for apples—this cake is forgiving and fun to personalize. If you give it a try, I’d love to hear how you liked it or what variations you came up with. Drop a comment, share your photos, or tell me your favorite way to serve it!

Remember, baking is as much about joy as it is about flavor—so have fun, enjoy the smells, and savor every bite.

FAQs

Can I use canned pears instead of fresh?

Fresh pears are best for caramelizing and texture, but if you use canned, drain well and pat dry to avoid excess moisture. The flavor will be slightly different but still tasty.

How do I prevent the cake from sticking when flipping?

Make sure to grease your pan thoroughly and let the cake cool for about 15 minutes before inverting. Running a knife gently around the edges helps loosen it.

Can I make this cake ahead of time?

Yes! You can prepare the batter and assemble the pan the night before, then cover and refrigerate. Bake the next day, adding a few extra minutes to baking time if chilled.

What type of ginger works best?

Fresh ginger root grated finely gives the brightest flavor, but ground ginger can be used if needed. Adjust quantity to taste since ground is more concentrated.

Is this recipe suitable for a dairy-free diet?

Absolutely! Just swap butter for coconut oil or vegan butter and use dairy-free milk with a splash of lemon or vinegar instead of buttermilk. The cake stays moist and delicious.

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