Upside Down Pear Gingerbread Cake

Gingerbread is one of my favourite aromas. The whole house feels warm and cozy, just from the wafts of gingerbread scents. This is a great way to use up a few pears. It is a great dessert, but also a great brunch recipe. I hope you love this recipe!

Time:  1 hour

Music Selection: Ginger Baker’s Air Force – Sunshine of Your Love


½ cup butter, melted

40 Pecan halves

¼ cup brown sugar

1 – 2 pears, peeled and sliced into 12 pieces

⅓ cup sugar

½ cup butter softened (at room temperature)

1 egg

⅓ cup dark strap molasses

1 ½ cups flour

¾ tsp ground ginger

Dash of cloves

¾ cup ground cinnamon

½ tsp salt

¼ tsp baking soda

½ cup warm water

Serve with whipped cream or vanilla ice cream


Preheat oven to 350 deg.

In a deep pie dish (you may want to cut parchment paper for the bottom for best results), pour melted butter and brush butter up the sides of the dish.

Lay pecan halves in rings to cover up bottom of pan. Gently sprinkle brown sugar on top.

Layer pear slices in ring shape to cover the brown sugar.

In a bowl, beat the softened butter and sugar until creamed.

Beat in egg and molasses.

Combine flour, ginger, cinnamon, cloves, salt, baking powder and baking soda. Add to creamed mixture, alternating with the warm water. Beat until well mixed.

Using a spatula, spread the batter evenly and gently over the pears. I find putting the batter near the middle and gently smoothing out works best.

Bake for 35 – 40 minutes.

Cool for 10 minutes before inverting onto a plate.

Serve with tea/coffee and a big dollop or whipped cream or scoop of vanilla ice cream!

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