Oh, you cannot beat the cozy perfection of an upside-down cake once the weather starts to turn crisp! It’s warm, sticky, and just screams comfort food to me. Forget pineapple for a second—we are leveling up! My absolute favorite twist, and the one that gets rave reviews every time, is this incredibly simple Spiced Pear Upside Down Cake. I spent ages trying to get that bottom layer—which becomes the top, of course!—to caramelize just right without burning. When I finally nailed the perfect buttery brown sugar syrup and layered those warmly spiced pears? Wow! It instantly became my go-to dessert for fall gatherings. Trust me, this one is an instant classic that’s surprisingly fast to put together.

You might want to sip on something warm while you eat this, like this fantastic Thanksgiving Spiced Pear Iced Tea… or maybe something warmer, I don’t know, you decide!

Why This Spiced Pear Upside Down Cake Recipe Works So Well

This recipe really shines because it simplifies the best parts of an upside-down cake while boosting the fall flavor profile. It’s practically foolproof, even for beginners. I promise you’ll feel like a baking whiz when you flip this out perfectly!

It comes together in about an hour total, which is fantastic for a showstopper dessert.
The cake itself stays wonderfully soft and tender, balancing out that sweet, gooey topping you get with a good Thanksgiving Spiced Pear Spritz nearby!

Perfectly Caramelized Pears

The magic is truly in that first layer. Using a solid half-cup of butter melted right in the pan with the brown sugar creates this instant sauce base. If you use the firm pears I recommend, they hold their shape beautifully and soften just right, giving you that yummy textural contrast against the cake. Soft pears just melt away, and we don’t want that!

Warm Spice Blend for the Spiced Pear Upside Down Cake

We skip the overly sweet route here. The cinnamon, nutmeg, and that little whisper of cloves hit exactly the right note. They enhance the natural honey scent of the pear instead of drowning it out. It gives the whole cake a lovely warmth that feels just right for autumn evenings. It’s sophisticated without being fussy, I think.

Essential Ingredients for Your Spiced Pear Upside Down Cake

Okay, gathering your ingredients is almost as fun as the baking part, right? Especially when you see those beautiful pears waiting to be spiced up! I’ve broken this down so you know exactly what goes where. If you’re whipping up a batch of my favorite simple syrup for drinks later, you’ll notice we use more butter than some cakes—that’s the secret to the gooey bottom!

For the Caramelized Pear Topping

This part needs to be ready before the batter, so get your ducks in a row here first. You need:

1/2 cup unsalted butter (this is going to melt beautifully!)
1/2 cup packed light brown sugar
4 firm ripe pears—make sure you peel, core, and halve them!
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (don’t skip this little guy!)

For the Cake Batter

Everything else goes into making that nice, fluffy cake layer that sits on top of our gorgeous pears. Remember, make sure that quarter-cup of butter is actually softened, not melted, or it won’t cream right!

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

Step-by-Step Instructions for the Spiced Pear Upside Down Cake

Now that we’ve got all our beautiful ingredients ready, it’s time to put this little masterpiece together. Upside-down cakes are fun because you assemble them backward, which always feels a little bit like magic. Just follow these steps carefully, and I promise you’ll end up with a gorgeous, sticky topping!

Preparing the Pan and Pears

First things first: get your oven preheated to 350 degrees F (that’s 175 degrees C). You want it nice and hot when the cake goes in. Next, take your 9-inch round cake pan. Melt that half-cup of butter right inside it—don’t be shy! Once it’s liquid, sprinkle the brown sugar evenly over the top; this is our caramel base. Then, arrange those spiced pear halves, making sure the pretty cut side goes down onto the sugar mixture. Finally, sprinkle that lovely mix of cinnamon, nutmeg, and cloves right over the pears. It already smells incredible!

Mixing the Spiced Pear Upside Down Cake Batter

While the oven heats up, let’s tackle the cake part. In a medium bowl, lightly whisk together the flour, baking powder, and salt. Just mix them gently, and then set that aside. Now grab your large mixing bowl for the wet stuff. Cream together the granulated sugar and your quarter-cup of softened butter until it looks light and fluffy—this usually takes me a good minute or two. Then, beat in your eggs one at a time, waiting until one is incorporated before adding the next, and stir in the vanilla extract.

Baking and Inverting Your Spiced Pear Upside Down Cake

This next bit is where you need to pay attention to prevent overworking the batter! You’re going to gradually add your dry ingredients to the wet ingredients, but you have to alternate that with the milk. Start and end with the dry stuff. Mix just until everything comes together—seriously, stop mixing when you *just* see flour streaks still. Overmixing makes the cake chewy, and we want tender! Carefully spoon that beautiful batter over your arranged pears. Bake this stunning Spiced Pear Upside Down Cake for about 45 to 55 minutes. You know it’s done when a wooden pick comes out clean. Let it cool in the pan for exactly 10 minutes on a wire rack. Then, grab your serving plate, put it upside down over the pan, and flip the whole thing confidently! Lift that pan off gently. We often enjoy this best when it’s still warm, maybe with a scoop of vanilla ice cream melting over the caramel. You can find some fun pairing ideas in this guide about one fatal mistake everyone makes with ice tea.

Tips for the Best Spiced Pear Upside Down Cake Results

Even though this recipe is pretty straightforward, the difference between a good cake and a spectacular one is always in the tiny details. I learned this the hard way when my first batch of pears turned into absolute mush! Don’t let that happen to you. These are the little things I swear by now.

Selecting the Right Pears

Seriously, please listen up about the pears! You need them firm. If you use pears that are too ripe or soft, they just can’t handle that little trip through the oven submerged in caramel. They turn into sweet mush and you lose that lovely decorative pattern we worked so hard to create! Look for pears that are still slightly hard to the touch, even if they are sweetly fragrant.

Spice Substitution Ideas for Your Spiced Pear Upside Down Cake

The cinnamon, nutmeg, and clove combo is my favorite, but sometimes you just run out of one, right? That’s okay! If you are missing cloves, I found that swapping them out for a half-teaspoon of allspice works wonderfully. Allspice brings its own depth and keeps that autumnal, warm spice vibe going strong throughout the whole cake. It’s a great little trick when you’re staring into an empty spice rack!

Storage and Make-Ahead Options for Spiced Pear Upside Down Cake

I often get asked if you can make this a day early, especially since the caramel just gets tastier, right? You absolutely can bake your Spiced Pear Upside Down Cake the day before! BUT, here’s the crucial part: Don’t flip it until you are ready to serve it, or maybe just a few hours before. If you store it in the pan with the topping down, the moisture from the pears will soak into the cake top and make that layer soggy, and nobody wants a soggy cake side!

Keep it in the pan, cover it tightly with plastic wrap, and leave it on the counter. When you’re ready to serve, give it the quick 10-minute rest time after it comes out of the oven, then flip it onto your platter. It pairs perfectly with a chilled Thanksgiving Caramel Apple Mocktail if you want that sweet, warm flavor profile throughout!

Serving Suggestions for Your Spiced Pear Upside Down Cake

Okay, so you’ve successfully flipped your gorgeous Spiced Pear Upside Down Cake, and now the temperature is perfect—warm, but not scorching hot. What do you serve with this masterpiece? Honestly, it’s wonderful all by itself, glistening under the light, but a little something extra takes it over the top!

My absolute favorite way to serve it is still that classic scoop of good quality vanilla ice cream. The cold ice cream hitting that warm, spiced caramel sauce? It’s heaven! The vanilla is neutral enough that it lets the cinnamon and pear flavor really sing.

If you’re feeling a bit fancier but don’t want to make a whole new sauce, a generous dollop of freshly whipped cream is amazing. Whip it a little heavier than you think you need to, maybe with just a tiny sprinkle of extra cinnamon on top. It’s light and creamy and cuts through the richness of the caramel perfectly.

And if you’re wondering what beverage ties this all together, I highly recommend something that mirrors those warm spices! We make a special batch of Thanksgiving Spiced Pear Martini when the grown-ups are around, but even a hot mug of spiced apple cider pairs beautifully with the flavors in this cake.

Frequently Asked Questions About Spiced Pear Upside Down Cake

I get asked a lot of questions about this cake after people try it, which is wonderful! It means you all are getting into the baking spirit. Here are the top things I hear time and again when people are making their first Spiced Pear Upside Down Cake.

Can I use canned or frozen pears in this upside down cake?

Oh, dear, I really urge you to stick to fresh, firm pears if you can manage it. Canned pears have already cooked down quite a bit, so they just get overly mushy and break apart when you flip the cake. You want structure! If you have to use frozen, the key is thawing them completely and then patting them aggressively dry with paper towels before layering them in the caramel. Like, pat them until they cry uncle—otherwise, you’ll have too much water leaching out and thinning your beautiful caramel sauce.

How do I prevent the topping from sticking when I flip the Spiced Pear Upside Down Cake?

This is the scariest part, isn’t it? The flip! The most important safeguard, besides ensuring that butter is absolutely melted into every corner of the pan, is that crucial 10-minute rest period after it comes out of the oven. Do *not* flip it right away! Those ten minutes allow the molten sugar mixture to cool just slightly and set up firmly enough to hold the pear shape when you invert it. If you flip it too soon, you’ll get a sticky mess pooling on your counter, not your plate!

What is the best pan size for this pear cake?

We call for a standard 9-inch round cake pan for this recipe, and honestly, it’s the best choice. That size gives us the perfect depth for the pears to sit nicely and for the batter to rise around them just right, giving you that classic height. If you try to squeeze this batter into a smaller pan, like an 8-inch, your cake will be too thick and you’ll have to bake it way longer, which risks drying out the edges. If you use a larger pan, the cake layer will be too thin and probably won’t look as impressive when you flip it. Keep it 9-inch for the best results!

If you have any questions after you try your first batch, let me know! Or maybe browse some of my favorite sparkling holiday drinks while you wait for yours to cool.

Nutritional Estimate for Spiced Pear Upside Down Cake

Now, I’m not a nutritionist, so take these numbers with a grain of salt—or maybe a dash of cinnamon, that sounds better! I calculated these estimates based on the ingredients I listed, but honestly, if you use artisanal butter or local honeyed pears, the numbers will shift a bit. This is just a helpful guide so you know roughly what you are getting into!

This estimate is based on the recipe yielding 8 servings, so if you cut huge slices like my uncle does, your numbers are going to be bigger!

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 210mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g (Hooray!)
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg

So, yes, it’s a treat! But look at that zero trans fat—that’s a win in my book. Enjoy every sticky, spiced bite guilt-free, knowing you made it yourself with real ingredients. That’s what matters most in my kitchen!

Share Your Spiced Pear Upside Down Cake Creations

After all that baking and smelling up your entire house with cinnamon and caramelized pears—which is the best part, let’s be real—I really want to see what you made! Did you arrange your pear halves in a perfect spiral? Did you manage that tricky flip without losing a single piece?

Please jump down into the comments section below and tell me how it went! I love reading all your feedback; it truly helps me know if I need to clarify any steps for the next person tackling this recipe. Don’t be shy about leaving a star rating either—it helps other bakers find this favorite Spiced Pear Upside Down Cake recipe when they need a cozy dessert.

If you take photos, please tag me on Instagram or whatever platform you use these days! Seeing your beautiful creations really inspires me to get back into the kitchen. Remember, baking is all about sharing the love, so show off that gorgeous, sticky, spiced fruit goodness!

And hey, if you’re already planning your next gathering or looking for something perfectly paired with your leftover cake, check out this fantastic Thanksgiving Pear Honey Spritz recipe for a little something refreshing!

Spiced Pear Upside Down Cake

Author: cocktailmixguide.com
Total Time: 70 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple cake recipe featuring caramelized spiced pears baked on top.

Ingredients

Scale

1/2 cup unsalted butter
1/2 cup packed light brown sugar
4 firm ripe pears, peeled, cored, and halved
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

Instructions

Preheat your oven to 350 degrees F (175 degrees C).
Melt 1/2 cup butter in a 9-inch round cake pan. Sprinkle the brown sugar evenly over the melted butter.
Arrange the pear halves, cut side down, in a decorative pattern over the sugar mixture in the pan.
Mix the cinnamon, nutmeg, and cloves together. Sprinkle this spice mixture over the pears.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, cream together the 1/2 cup granulated sugar and 1/4 cup softened butter until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix.
Carefully spoon the batter over the pears in the pan, spreading it evenly.
Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for 10 minutes.
Place a serving plate upside down over the cake pan. Carefully invert the cake onto the plate. Lift the pan off. Serve warm or at room temperature.

Notes

Use firm pears so they hold their shape during baking.
You can substitute other warm spices like allspice if you prefer.

Prep Time: 20 min
Cook Time: 50 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28
Sodium: 210
Fat: 16
Saturated Fat: 10
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 43
Fiber: 2
Protein: 4
Cholesterol: 75

Keywords: pear cake, upside down cake, spiced dessert, fall baking, fruit cake