Pear Upside Down Cake

Pineapple upside-down cake gets all the glory, but it's really just the loudest member of a much more versatile family. Really, the upside-down cake is less a recipe than a framework of a caramelized fruit and a tender cake baked together, then flipped so the gooey glazed fruit topping becomes the star. Once you understand that, the question is, why not make one for every season? And why not pears?

That versatility is what makes this cake a keeper. At Thanksgiving, it's an elegant alternative to pie. Around the winter holidays, it feels rich and festive but not over the top. And if you find yourself with extra pears still on the counter in January, there's no reason not to make it again. 

The Best Pears for Upside-Down Cake

This version, developed by Julia Levy in our Birmingham, Alabama, test kitchen, is built for fall, when pears are at their best and the idea of serving something golden and gently spiced always feels right. Bosc pears are the best choice here thanks to their firm, dense flesh and mild sweetness. Softer varieties, like Bartletts, tend to slump or melt into the caramel too much, and are at risk of falling apart by the time the cake is fully baked. Julia found in her recipe testing that Boscs hold their shape even after a long bake, turning tender but not mushy. Cutting them into thin wedges rather than cored halves means they cook evenly and slice cleanly with the cake—no awkward large chunks to wrestle through at the table.

An Easy Caramel Layer

The caramel layer is simple to prepare. Early tests included maple syrup for a boost of fall flavor, but the added liquid made the glaze too runny and translucent, coating the pears without the glossy, lacquered finish that defines a great upside-down cake, and the maple flavor was negligible. In the final version, Julia found that plain brown sugar and butter work best—melting together into a toffee-scented syrup that soaks into the fruit and forms a rich, caramelized crust as the cake bakes.

The Nutty Secret to a Better Cake

While many upside-down cakes rely on a yellow cake base that's sweet and dense, this one takes a different approach. The batter is built with finely ground pecans, which add a light, nutty flavor and help balance the sweetness of the topping. A bit of sour cream in the batter keeps the crumb moist and tender, while baking powder and baking soda give the cake lift. The result is sturdy enough to support the caramelized pears but still delicate, with just enough spice (from ginger and cinnamon) to remind you it belongs to autumn.

The Proper Pan for the Best Cake

The pan you bake it in matters more than you might think. We found that a light-colored metal cake pan promotes even browning and keeps the caramel from overcooking before the cake sets. Dark pans absorb more heat and can cause the edges to burn or the center to dome, so if that's what you're using in this recipe, start checking for doneness about 10 minutes earlier than the listed time. Lining the pan with parchment and releasing the cake about 15 minutes after it comes out of the oven—a good practice for any upside-down cake—prevents the caramel from steaming and turning soggy as it cools.

Once baked, the cake flips out beautifully. It's golden, glistening, and patterned with fanned pears that look more impressive than the effort required to arrange them. If a few slices stick to the pan (it happens), just lift them out and nudge them back into place before drizzling the extra caramel over top. This cake's visual appeal is matched by its flavor—nutty, buttery, warmly spiced—and it walks that fine line between special-occasion dessert and "I could have this with coffee" afternoon treat.

Serve it just warm, with a dollop of crème fraîche or a spoonful of softly whipped cream. Or don't. This cake is just as satisfying unadorned, its glossy pear topping and nutty crumb doing all the work.