Name: Caramel Pear Upside-Down Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 3 ripe pears (peeled and sliced); 1 cup brown sugar; 1/4 cup unsalted butter; 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter (softened); 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk

Jump to Recipe Print Recipe

There’s something utterly magical about a Caramel Pear Upside-Down Cake. The way the caramelized pears rest atop a moist, tender cake is pure comfort on a plate. This recipe takes ripe, juicy pears and transforms them into a luscious topping that pairs beautifully with a buttery cake base infused with vanilla and buttermilk. Whether you’re baking for a cozy afternoon treat or impressing guests at your next gathering, this cake delivers on both flavor and presentation. Plus, it’s surprisingly simple to make, even if you’re new to baking.

What Sets This Recipe Apart

What makes this Caramel Pear Upside-Down Cake stand out is the perfect balance between the sweet caramel topping and the soft, lightly spiced cake beneath. Unlike some upside-down cakes that lean too heavily on sugary toppings, this one uses just the right amount of brown sugar and butter to create a rich, golden caramel that beautifully complements the natural sweetness and texture of the ripe pears. The addition of buttermilk adds a subtle tang and keeps the crumb wonderfully moist, while the blend of baking powder and baking soda ensures a tender rise. The result is a dessert that feels both rustic and elegant.

If you’re a fan of pear desserts, you might also enjoy the Caramel Pecan Pear Galette, which offers a delightful twist on using pears in baked goods.

What You’ll Need

3 ripe pears, peeled and sliced
1 cup brown sugar
1/4 cup unsalted butter
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk

Setup & Equipment

9-inch round cake pan – for even caramelization and baking
Mixing bowls – to keep wet and dry ingredients separate
Electric mixer or hand whisk – to ensure smooth batter
Measuring cups and spoons – for precise ingredient amounts
Spatula – to fold ingredients gently
Knife and cutting board – to prepare the pears
Cooling rack – to cool the cake after baking

Mastering Caramel Pear Upside-Down Cake: How-To

Step 1: Prepare the Caramel Topping

In your 9-inch round cake pan, melt 1/4 cup unsalted butter over medium heat. Once melted, stir in 1 cup brown sugar until it dissolves and bubbles gently to form a caramel sauce. Remove from heat and carefully arrange the peeled and sliced pears in a circular pattern over the caramel, covering the entire bottom of the pan. Set this aside while you prepare the cake batter.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Sifting ensures your cake will have a light, airy texture.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until the mixture is pale and fluffy. This process traps air in the batter, which helps the cake rise beautifully.

Step 4: Add Eggs and Vanilla

Beat in 3 large eggs, one at a time, making sure each is fully incorporated before adding the next. Then, stir in 1 teaspoon vanilla extract for that warm, inviting aroma.

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients to the butter mixture alternately with 1/2 cup buttermilk, beginning and ending with the dry ingredients. Mix gently after each addition. This alternating method helps keep the batter smooth and prevents it from becoming dense.

Step 6: Assemble and Bake

Pour the cake batter evenly over the pear and caramel layer in the pan. Use a spatula to smooth the surface. Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Invert

Allow the cake to cool in the pan for about 10 minutes. Then carefully invert it onto a serving plate so the caramelized pears are on top. If any pears stick to the pan, gently lift them back into place.

Tailor It to Your Diet

For a lighter version, substitute half the all-purpose flour with whole wheat flour to add fiber and a nutty flavor.
Use coconut sugar instead of brown sugar for a lower glycemic option.
Swap buttermilk with almond milk mixed with a teaspoon of lemon juice or vinegar for a dairy-free alternative.
Add warm spices like cinnamon or nutmeg to the dry ingredients for an autumnal twist.

Author’s Commentary

I adore this Caramel Pear Upside-Down Cake because it captures the essence of cozy fall baking while being straightforward enough for any skill level. The pears not only bring natural sweetness but also a juicy texture that contrasts wonderfully with the buttery cake underneath. One tip I recommend is choosing ripe but firm pears; overly soft ones might turn mushy during baking.

If you’re feeling adventurous, try layering in some chopped pecans or walnuts for crunch. Or, for a decadent twist, explore my recipe for Chocolate Ganache Pear Upside Down Cake, which combines chocolate and caramel for an indulgent dessert.

Storing, Freezing & Reheating

Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer for up to three months. To reheat, thaw overnight in the refrigerator, then warm slices in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for about 10 minutes. This will revive the caramel’s gooey texture and the cake’s moist crumb.

Ask & Learn

Can I use other fruits instead of pears?

Absolutely! While pears have a unique texture and sweetness that work beautifully here, you can experiment with apples, peaches, or even pineapple slices. Just keep in mind the moisture content and sweetness level of your chosen fruit to adjust caramel and baking times accordingly.

What if I don’t have buttermilk on hand?

You can easily make a buttermilk substitute by combining 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar. Let it sit for 5-10 minutes until it curdles slightly, then use as directed in the recipe.

How can I tell when the cake is perfectly baked?

Use the toothpick test: insert a toothpick into the center of the cake, and if it comes out clean or with just a few moist crumbs clinging, your cake is done. The edges should also pull away slightly from the pan.

Can I prepare this cake in advance?

Yes! You can prepare the caramel and pear topping a day ahead and keep it covered in the fridge. Assemble and bake the cake the next day for fresher results. The cake itself also keeps well, so making it a day in advance enhances the flavors.

More Recipes You’ll Love

Chocolate Ganache Pear Upside Down Cake – For a luscious chocolate twist on pear desserts.
Caramel Pecan Pear Galette – A rustic, flaky pastry with a caramel-pear filling and crunchy pecans.
Apple Bread Pudding With Caramel Sauce – A comforting dessert that uses caramel and fruit in a warm, custardy bread pudding.

Final Bite

This Caramel Pear Upside-Down Cake is a crowd-pleaser that combines the best of both worlds: tender cake and luscious caramelized fruit. Its simplicity is deceptive because the layers of flavor create a truly memorable dessert. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. Whether you’re baking for a holiday, a family gathering, or simply because you crave something sweet, this cake promises to deliver smiles with every bite.

Enjoy baking, and may your kitchen be filled with the sweet scent of caramel and ripe pears!

Share on Pinterest