Name: Pear Upside Down Cake
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup olive oil; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup half and half; 2 red anjou pears; 1/4 cup butter; 1/4 cup brown sugar; 1/2 teaspoon ground cinnamon

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This homemade pear upside down cake features tender, juicy pears baked in a buttery brown sugar topping over a tender, moist cake. It’s an easy, old-fashioned dessert with a beautifully caramelized finish that’s perfect for fall gatherings, holiday dinners, and everyday indulgence.

Pear upside down cake featuring tender pear slices arranged in a decorative pattern with a rich, buttery caramelized topping.

Make your pear cake upside down

Pineapple upside down cake has been the star of the upside down cake world for a very long time. But it’s time for it to move over because this easy-to-make, quick-to-impress pear upside down cake has arrived on the scene.

I am in love with this cake. It’s such a light, delicate dessert, and yet it’s packed with flavor. But my favorite thing about it is how beautifully it fits into just about any occasion. It can just as easily take center stage as the sole dessert at a small dinner gathering as it can enhance a large holiday dessert spread. Its simple elegance speaks for itself, with no need for elaborate finishing touches.

If you love bringing homemade cakes to the table as much as I do, be sure to try my vanilla caramel cake from scratch, old-fashioned sweet potato cake, and chocolate cake with peppermint frosting too.

Recipe ingredients

All-purpose flour: Provides the structure needed to support the fruit topping while producing a tender, delicate crumb. Its moderate protein content gives the cake enough stability to hold together when inverted without becoming overly dense.
Anjou pears: Anjou pears are an excellent choice for upside down cake because their dense, juicy flesh holds its shape during baking. Choose pears that are ripe but still firm, with a slight give near the stem. Both green and red Anjou pears work well. Bosc pears are another excellent option, offering firmer flesh and a subtle honey-like flavor. Bartlett pears can also be used, but choose slightly underripe fruit, as they soften more readily during baking. Avoid overly ripe pears, which can become mushy and release excess moisture.
Half and half: Adds moisture and richness to the cake batter, contributing to its soft, delicate crumb. Its combination of milk and cream provides more fat than whole milk, giving the cake a richer mouthfeel without the heaviness of using full cream.
Vanilla extract: Choose pure vanilla extract rather than imitation vanilla for its more complex flavor. Its warm, floral notes complement the delicate sweetness of the pears and round out the caramel notes of the brown sugar topping.
Butter: Choose good-quality butter for its rich, creamy flavor. It adds tenderness to the cake crumb and contributes to the buttery caramelized topping. The milk solids bring depth of flavor that enhances the sweetness of the pears and brown sugar. My butter made from fresh cream is a great homemade option.
Brown sugar: Light brown sugar is an excellent choice for this cake, providing a mellow caramel flavor that complements the pears without masking their natural sweetness. Its molasses content adds moisture and helps create the glossy, syrupy topping characteristic of upside down cakes. My DIY brown sugar works beautifully here.
Whipped cream (optional): A dollop of whipped cream makes an excellent accompaniment, adding a light, creamy contrast to the rich caramelized pears. Fresh homemade whipped cream is the best choice for its delicate texture and rich dairy flavor.

See the recipe card for full information on ingredients and quantities.

How to make pear upside down cake

Step 1: In a medium mixing bowl, whisk together the flour, baking powder, and salt until thoroughly combined. This ensures the baking powder is evenly distributed throughout the flour so the cake rises uniformly. Set aside.

Step 2: In a large mixing bowl, cream together the olive oil, sugar, eggs, and vanilla extract until the mixture is smooth and well combined.

Step 3: Add the flour mixture and half and half to the egg mixture, stirring gently just until combined. Avoid overmixing, which can develop excess gluten and produce a tougher cake. Set the batter aside.

Step 4: Peel and core the pears, then cut each one lengthwise into four slices, cutting from the stem end to the blossom end. Keep the slices as uniform in thickness as possible so they soften evenly during baking.

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Step 5: Melt the butter in a 10-inch cast iron skillet over low heat. Use a pastry brush to coat the bottom and sides of the skillet with the melted butter, coating the entire interior to help the cake release cleanly. Remove the skillet from the heat.

Step 6: In a small bowl, stir together the brown sugar and cinnamon. Add the mixture to the skillet and stir it into the melted butter until evenly combined. Spread the mixture in an even layer across the bottom of the skillet.

Step 7: Arrange the pear slices in a single layer over the brown sugar mixture, creating an attractive pattern. Take care with their placement, as this will become the decorative top of the finished cake.

Step 8: Gently spoon the cake batter over the pears, distributing it evenly across the skillet without disturbing their arrangement. Carefully smooth the surface with the back of a spoon, spreading the batter all the way to the edges.

Step 9: Bake on the middle rack of a preheated 350°F (177°C) oven for 25–30 minutes, until the cake is set and a knife inserted into the center comes out clean.

Step 10: Remove the skillet from the oven and allow the cake to rest for 10 minutes. This gives the crumb time to set while keeping the caramelized topping warm enough to release easily.

Step 11: Run a thin knife around the inside edge of the skillet to loosen the cake. Place a serving platter over the skillet and, using oven mitts to protect your hands, carefully invert the skillet and platter together in one smooth motion. Slowly lift away the skillet to reveal the pear topping.

Top tips

Use a well-seasoned skillet: A properly seasoned cast iron skillet provides a naturally nonstick surface that helps the caramelized pear topping release cleanly when the cake is inverted.
Serve at its best: This cake is particularly delicious served slightly warm, when the pears are tender and the buttery brown sugar topping is soft and fragrant.
Store leftovers: Cover and refrigerate leftover cake for up to 3 days. Bring it to room temperature before serving to restore the best flavor and texture.

Serve

This pear upside down cake is delicious served slightly warm with a dollop of whipped cream from scratch or a scoop of vanilla bean ice cream. For a more sophisticated pairing, try a spoonful of crème fraîche or lightly sweetened mascarpone cream. Both provide a lovely contrast to the sweet, caramelized pears.

For a cozy afternoon treat, pair a slice with a steaming mug of spiced chai cacao. Or serve it alongside freshly brewed coffee flavored with homemade honey vanilla coffee creamer, cinnamon roll coffee creamer from scratch, or natural brown sugar creamer. Each brings its own delicious flavor to the table and complements the warm, buttery notes of the cake.