Pear Upside-Down Gingerbread Cake

READY IN: 1hr 20mins
Recipe by Kathy

I found this recipe in a magazine several years ago and finally made it last month. It is a very pretty gingerbread cake that tastes delicious.

Top Review by Lucky in Bayview

Loved this! It's not only delicious, but beautiful. I thought the cake would dense but it had the consistency of sponge cake, nice and light. I loved the fresh zing of the ginger pear combo and it wasn't overly sweet.I baked it in a black cake pan lined with parchment paper and took it out at 30 mins. Perfect! Thanks for posting the keeper.

Ingredients Nutrition


  1. Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices.
  2. Combine 1 Tbls ginger, lemon juice, and pear slices.
  3. Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar.
  4. Arrange pears in bottom of pan in a circular pattern.
  5. Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.
  6. Beat in egg.
  7. Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.
  8. Combine flour and remaining ingredients EXCEPT powdered sugar.
  9. Add flour mixture to batter; stir until well blended.
  10. Pour over pears.
  11. Bake 40 minutes or until cake springs back when touched lightly in center.
  12. Cool in pan 20 minutes on wire rack.
  13. Sprinkle a serving plate with powdered sugar.
  14. Invert cake onto serving plate.
  15. When completely cool, garnish with mint leaves and raspberries.

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