Easy Upside Down Pear Cake

This upside down pear cake has tender spiced cake topped with sliced pears and a rich brown sugar caramel that forms right in the pan. The pears become soft and glossy as they bake, while cinnamon, nutmeg, ginger and vanilla give the cake a warm, cozy flavor.

Best of all, it looks far more impressive than the amount of work involved. Arrange the pears, pour over the cake batter, bake and flip—it really is that simple.

A Little About This Recipe

Pears are one of those fruits I think deserve a little more attention in baking. Apples tend to get all the attention once fall arrives, but ripe pears have this delicate sweetness that becomes even better with butter, brown sugar and warm spices.

That is what I love about this cake. It has all the drama of a beautiful dessert without requiring frosting, decorating or multiple layers. The caramel and pears become the decoration as soon as you flip the cake over.

It’s simple seasonal baking, which is exactly the kind I come back to most.

Why I Love This Pear Upside Down Cake

• Easy but impressive: The pear slices and caramel create the finished decoration for you.
• Rich caramel topping: Butter and brown sugar melt together beneath the pears as the cake bakes.
• Warmly spiced: Cinnamon, nutmeg and ginger complement the pears without overpowering them.
• Moist cake: Neutral oil keeps the cake tender even after it cools.
• Perfect for entertaining: It can be served warm or at room temperature and doesn’t need frosting.
• Seasonal and flexible: Pears are wonderful here, but the same idea can inspire apple, peach or pineapple variations.

Ingredients You’ll Need

For the Caramel Pear Topping

½ cup butter

Butter creates the base of the caramel and gives the pears that rich, glossy finish. I use regular unsalted butter so I can control the seasoning.

1 cup packed brown sugar

Brown sugar melts with the butter into a deep caramel-like sauce. Make sure the mixture is smooth enough to pour before transferring it to the cake pan.

3–4 pears, sliced

Use pears that are ripe but still firm. Bosc, Bartlett and Anjou are all good options. I avoid very soft pears because they can break down too much during baking.

Slice them fairly evenly so they cook at the same rate.

For the Cake Batter

1¼ cups all-purpose flour

All-purpose flour gives the cake enough structure to support the caramel and pears while remaining tender. Measure it lightly rather than packing it into the measuring cup.

1 cup granulated sugar

The cake itself is sweet, but most of the deeper caramel flavor comes from the brown sugar topping.

1½ teaspoons baking powder

Baking powder provides the lift for this simple cake recipe.

½ teaspoon salt

Salt balances the sugar and makes the vanilla and spices taste more pronounced.

¾ cup milk

Milk provides moisture and keeps the crumb soft. I prefer whole or 2% milk, but your usual dairy-free alternative can also work.

⅓ cup neutral oil

Canola, avocado or another neutral baking oil works beautifully. You could also use a mild olive oil if you enjoy its flavor. Oil makes this cake particularly easy because there’s no butter to cream for the batter.

1 large egg

The egg gives the cake structure and richness.

1 tablespoon vanilla extract

I use a generous amount of vanilla because it works beautifully with pears and caramel.

¼ teaspoon nutmeg

Nutmeg adds gentle warmth.

¼ teaspoon cinnamon

Cinnamon gives the cake its familiar fall flavor without overpowering the pears.

⅛ teaspoon ground ginger

A little ginger adds another layer of warmth and keeps the spice blend interesting.

Substitutions and Variations

Make It With Brown Butter

For a nuttier caramel flavor, brown the butter before combining it with the brown sugar. Let the brown butter settle briefly, then continue with the caramel topping.

Use Apples

Firm sliced apples work beautifully in place of pears. Choose a baking apple such as Granny Smith, Honeycrisp or Pink Lady.

Make a Pineapple Upside-Down Cake

Replace the pear slices with pineapple rings for a more traditional pineapple upside-down cake.

Add Cardamom

Add ¼ teaspoon cardamom to the cake batter or caramel for a fragrant pear-cardamom variation.

Add Almond Flavor

Replace a small amount of the vanilla with ¼ teaspoon almond extract. Pear and almond are a lovely combination, but almond extract is powerful, so I use it sparingly.

Add Nuts

Scatter chopped pecans or walnuts between the pear slices for extra crunch.

How to Make Upside Down Pear Cake

1. Prepare the Oven and Pan

Preheat the oven to 350°F. Grease an 8-inch round cake pan. I prefer a solid-sided cake pan for this recipe because the caramel can leak from a springform pan.

If using a springform pan, wrap the outside securely with foil and place it on a sheet pan to catch any drips.

2. Make the Caramel

Add the butter and brown sugar to a saucepan. Cook gently, stirring, until the butter is melted and the brown sugar mixture comes together into a pourable caramel sauce.

Pour the caramel into the bottom of the prepared cake pan. Spread it evenly.

3. Arrange the Pears

Arrange the pear slices over the caramel. I like slightly overlapping them in a circular pattern, but don’t worry about making it perfect.

The important thing is covering the bottom of the pan fairly evenly because this becomes the top of the finished cake.

4. Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and ginger. Set aside.

5. Combine the Wet Ingredients

In a large bowl, whisk together the milk, oil, egg and vanilla. Add the sugar and whisk until combined.

6. Make the Cake Batter

Add the dry ingredients to the wet ingredients. Gently stir until the flour mixture is just incorporated. Don’t overmix. Once you no longer see dry flour, stop.

7. Add the Batter

Carefully spoon or pour the cake batter over the pear slices. I like adding some batter around the outside first and then filling the center. This helps prevent the pear pattern from shifting. Smooth the top gently.

8. Bake

Bake at 350°F for about 50–55 minutes.

The cake is ready when the top is golden, the center feels set and a toothpick inserted into the cake comes out clean or with a few moist crumbs. You may also see some caramel bubbling around the edges.

9. Rest for 10 Minutes

Let the cake sit in the pan for 10 minutes.

This step matters. Flipping immediately can make the cake more fragile, while letting it cool completely can allow the caramel to set against the pan.

For me, 10 minutes gives the cake time to settle while the caramel is still warm enough to release.

10. Flip the Cake

Run a thin knife around the outer edge. Place a large serving plate over the cake pan. Using oven mitts, hold the plate and pan firmly together and flip in one confident motion. Lift the pan away carefully.

If a pear slice happens to stick, simply lift it from the pan and place it back onto the cake.

How to Store Upside Down Pear Cake

Let the cake cool completely before storing.

Cover and refrigerate leftovers for up to 4 days. The caramel and pears keep the cake quite moist, so I prefer refrigeration for longer storage.

Bring slices toward room temperature before serving, or warm them briefly if you prefer the caramel softer.

How to Make Pear Upside Down Cake Ahead

You can bake this cake a day before serving. Let it cool completely after flipping, cover and refrigerate.

For serving, bring the cake to room temperature or warm individual slices gently.

If I’m making it for guests, I prefer baking it earlier the same day. That way the caramel still has that lovely soft texture when dessert arrives.

Frequently Asked Questions

What pears are best for upside down pear cake?

Bosc, Bartlett and Anjou all work well. I look for pears that are ripe but still firm enough to slice cleanly. Very soft pears can become mushy during baking.

Should I peel the pears?

You can. I prefer peeled pears for a softer, more polished topping, but leaving thin skins on is also an option if you enjoy the texture.

How thick should the pear slices be?

Aim for reasonably thin, even slices. Very thick pieces can remain firm while the cake finishes baking, while paper-thin pears may become too soft.

Why did my upside-down cake stick?

Usually the caramel cooled too much in the pan or the pan wasn’t sufficiently prepared.

Let the cake rest for about 10 minutes, loosen the edges with a thin knife and invert while the caramel is still warm.

When should I flip an upside down pear cake?

For this recipe, I wait 10 minutes after removing it from the oven. That gives the cake enough time to firm up without allowing the caramel to completely set.

Can I use a springform pan?

You can, but it isn’t my first choice because liquid caramel can leak through the seam. If using one, wrap the outside well with foil and place the pan on a baking sheet.

Can I use a 9-inch round cake pan?

Yes, although the cake will be slightly thinner and may bake more quickly. Begin checking it earlier than you would in an 8-inch round cake pan.

Can I use olive oil?

Yes. A mild olive oil works well in the cake batter. Avoid an intensely bitter or peppery oil unless you specifically want that flavor in the finished cake.

Can I make this with another fruit?

Yes. Apples, peaches and pineapple are all good options. A pineapple upside-down cake is the classic version that inspired this style of dessert.

How do I know when the cake is done?

The top should be golden, the center should look set and a toothpick inserted into the cake should come out clean or with a few moist crumbs.

What should I serve with pear upside down cake?

Vanilla ice cream is my first choice. Whipped cream, crème fraîche or lightly sweetened mascarpone are also lovely, but the cake is flavorful enough to serve completely on its own.

Other Cake Recipes You’ll Love

• The Best Apple Cake Recipe
• Blood Orange Yogurt Cake
• Pumpkin Walnut and Cranberry Cake
• Orange, Rosemary and Chocolate Bundt Cake
• Lemon Zucchini Cake With Sweet Lemon Glaze
• Lemon Olive Oil Cake

Final Thoughts

This easy pear upside down cake is exactly the kind of dessert I love: simple ingredients, seasonal fruit and a presentation that looks far more complicated than it really is.

Butter and brown sugar create the caramel, pears become soft and glossy as they bake, and cinnamon, nutmeg, ginger and vanilla give the cake just enough warmth.

The best part happens when you flip it. Suddenly the simple cake batter underneath becomes a beautiful caramel-topped pear cake that doesn’t need frosting or decorating.

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