Recipe by blondiegreen
"Delicious, yet easy to make. The perfect dessert for a Thanksgiving or Christmas feast."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
1 1/2 teaspoons
1 (29 ounce) can
pear halves, well drained
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!
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.
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.
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.
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
Delish! Followed the recipe except used 1 c almond meal + 1.5 c flour instead of all flour. Cake was moist and got rave reviews! I'm wondering if those who had a dry cake baked for too long? I lined my springform with parchment paper and put a cookie sheet on the rack below the cake pan which caught a little butter drippage but nothing major. Great spice flavor-blend!!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Upside Down Pear Gingerbread Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 111
All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.
Bake those overripe bananas into a delicious, easy loaf of quick bread.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an incredibly easy, entirely essential holiday classic.
In a topsy-turvy world, this may be the perfect dessert.
This impressive cake is rich with the flavor of real strawberries.