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Our guests really enjoyed this. I used tinned pears well drained and also used golden syrup instead of molasses-I've never cooked with it, only given it to our horses in bran mashes. I found dealing with the cup measurement for the butter a bit awkward as I'm used to dealing with the weight of butter rather than the volume in larger quantities.

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JustJanS September 13, 2003

This was right up there but maybe too much butter for my family's tastes so next time I will cut back on the butter and even try it out using apples. The gingerbread cake part was just gorgeous in colour, smell and taste. I had to use treacle as molasses is not easy to find in Australia but I will start a search for molasses so can do it again.

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katew March 18, 2009

Comfort food at it's best! Great served warm but also wonderful served at room temperature with cool whip and a cup of tea. Thank you Derf for posting this soothing recipe.

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Kendra Jean's Kitchen February 25, 2009
Gingerbread-Pear Upside-Down Cake