Upside Down Pear Gingerbread Cake Recipe - Allrecipes.com
Upside Down Pear Gingerbread Cake Recipe
  • READY IN ABOUT hrs

Upside Down Pear Gingerbread Cake

Recipe by  

"Delicious, yet easy to make. The perfect dessert for a Thanksgiving or Christmas feast."

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Ingredients Edit and Save

Original recipe makes 1 10-inch cake Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    2 hrs 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
  2. Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray.
  3. Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan on top of the pear slices.
  4. Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes.
  5. Allow to cool completely in the pan before inverting on a serving dish and removing pan.
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Reviews More Reviews

Most Helpful Positive Review
Mar 14, 2012

I have to disagree with other reviewers. We all thought this was excellent. The spicy flavour was fantastic with the juicyness of the pears. I made 0 changes to this. Served it with whipped cream infused with pear juice. One suggestion-don't do this in a springform pan, it will leak and make a mess of your oven!

 
Most Helpful Critical Review
Feb 07, 2011

This cake was ok. The pear and brown sugar topping was really good, but the cake itself was lacking in flavor and a bit dry.

 

9 Ratings

Mar 08, 2011

If you don't like the flavor of molasses and gingerbread A LOT, don't make this. It's a pretty cake, but it didn't hold together too well once it came out of the springform pan. If I were to make this again, I think I'd try cutting back a bit on the molasses.

 
Jun 28, 2013

I have never reviewed on this site, but I felt compelled to after trying this recipe. The flavor is wonderful! My cake came out moist, not dry at all. This was also very easy with very little clean up. I did use a regular round cake pan (the caramel will probably leak with a springfoam), and I lined the bottom with parchment paper so that the glaze didn't stick. I couldn't appreciate the pear flavor as much as I would have liked, so next time I will use fresh instead of canned. This will be a staple cake for the holidays! Thanks for posting.

 
Jan 13, 2013

Unlike the first 2 reviews our family loved this recipe. My husband said it was the best he has ever had. The only thing I changed up is I didn't use the cloves as we r not fans and instead used allspice and 2 tablespoons of purée ginger. Served with whip cream and was fantastic. Great recipe. Thanks

 
Feb 20, 2014

I loved the flavor but had to make it 3 times before perfecting it. It needs to cook a lot longer than 50 minutes or comes out really gooey in the middle. I would suggest another 15-20 minutes. Great with whipped cream on the side.

 
Dec 24, 2013

I doubled the spices, doubled the pears, and didn't let it cool completely before turning out the 2nd time I made it. I like the gooyey stuff sinking down into the cake - although 1st time I made it, when I did let it cool, it was still very moist. Just lacked the flavor and dense texture I wanted. I also put sliced ginger pieces over the butter/sugar before the pears. I LOVE ginger.

 
Nov 16, 2013

Made it exactly as directed. Came out perfect and cake was moist. I used a springform pan and found out I should have covered bottom of pan to prevent leaks. That was my fault, the recipe is great.

 

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Nutrition

  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 62.7 g
  • 20%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 358 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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