Spiced Pear Upside Down Cake Recipe (Easy Fall Dessert)

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 flavor 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.

Let’s get started.

Why You’ll Love This Spiced Pear Upside Down Cake

• Moist, tender crumb infused with warm spices
• Caramelized 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 You’ll Need

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:

• 1 ½ 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 flavor

How to Make Spiced Pear Upside Down Cake (Step-by-Step)

1. Preheat and Prep
   Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or oven-safe skillet.
2. 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 into the bottom of the pan.
3. Arrange the Pears
   Peel, core, and thinly slice the pears. Arrange them over the brown sugar mixture in a decorative pattern.
4. Mix the Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.
5. Cream the Butter and Sugar
   In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
6. Combine Wet and Dry
   Alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined. Don’t overmix.
7. Bake the Cake
   Pour the batter over the pears and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
8. 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 flavor.
• Avoid overly ripe pears, as they may turn mushy and lose definition.

Tips:

• Use a vegetable peeler for easy peeling
• Slice uniformly for an even bake and presentation
• Remove the core with a melon baller or small spoon

Tips for the Best Texture and Flavor

• Don’t overmix the batter to maintain a light texture
• Room temperature ingredients combine more evenly
• Add a splash of maple syrup or bourbon for depth
• 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
• Chopped nuts: Add pecans or walnuts to the topping for crunch
• Extra spice: Try cardamom or chai spice blends
• Gluten-free: Use a 1:1 gluten-free flour blend
• Boozy twist: Add a splash of spiced rum or brandy to the caramel topping

Storage and Make-Ahead Tips

• Room temperature: Store 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 1 day in advance and store at room temperature, covered

Recipe FAQ’s

Can I use canned pears?

Yes, but make sure to drain them thoroughly. Fresh pears provide better texture and flavor.

How do I prevent the cake from sticking?

Grease the pan well, and let the cake rest 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.

Can I bake this in a cast iron skillet?

Absolutely. A well-seasoned cast iron skillet creates excellent caramelization. Just be sure to grease thoroughly.