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Pear Gingerbread Cake

This upside-down pear gingerbread cake comes together without using a mixer and it smells (and tastes) amazing. It's full of warm spices and topped with sweet caramelized pears. This wintery dessert makes a great Feast refreshment in the cooler months.

Pear Gingerbread Cake

adapted from


3 tablespoons butter

1/3 cup packed dark brown sugar

2 medium pears, peeled and thinly sliced


1/2 cup buttermilk or milk

1 large egg

1/2 cup packed dark brown sugar

1/3 cup molasses

1/4 cup butter, melted

1-1/4 cups all purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground cloves

1 teaspoon orange zest


1. Preheat oven to 350 degrees Fahrenheit. Melt butter for topping in a sauce pan and stir in brown sugar. Spread over the bottom of a well greased 9-inch baking pan. Arrange pear slices over the butter & sugar mixture.

2. For the cake, mix together buttermilk or milk, egg, brown guar, molasses, and melted butter. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt, cloves, and orange zest. Gradually beat the dry mixture into the wet mixture and spoon it carefully over the pears.

3. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes before inverting it onto a serving plate.


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