This Caramel Pear Upside-Down Cake is a tender, buttery dessert topped with silky caramel pears and a soft vanilla cake. It works beautifully with fresh, canned, or frozen pears—perfect for baking anytime of year.

Yield
1 cake (8 slices)

Ingredients

For the Caramel Pear Topping

3 tbsp unsalted butter
½ cup brown sugar
2–3 fresh pears, peeled & sliced
OR: 1 can (15 oz) sliced pears, well-drained
OR: 2 cups frozen sliced pears, thawed & patted dry
Pinch of salt
½ tsp vanilla extract (optional)

For the Cake

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup buttermilk or whole milk

Instructions

Step 1: Prepare the Caramel Pear Layer

Preheat oven to 350°F (175°C).
Place butter and brown sugar into a 9-inch cake pan.
Warm in the oven 3–4 minutes until melted; stir to form caramel.

Using Fresh Pears:

Peel and thinly slice; arrange over the caramel.

Using Canned Pears:

Drain very well and pat dry; arrange slices evenly.

Using Frozen Pears:

Thaw fully and pat dry to remove moisture; arrange over caramel.

Step 2: Make the Cake Batter

Whisk flour, baking powder, baking soda, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla.
Add dry ingredients alternately with milk, mixing just until combined.

Step 3: Assemble & Bake

Spread batter evenly over the pears.
Bake 35–45 minutes, or until a toothpick comes out clean.
Cool 10 minutes, then loosen edges and invert onto a serving plate.

Step 4: Serve

Let caramel set slightly before slicing.
Enjoy warm or at room temperature with whipped cream or ice cream.

Kitchen Tips

• Canned pears give a very soft, moist finish — perfect in winter.
• Frozen pears taste closest to fresh but must be dried well.
• Add cinnamon or cardamom to the caramel for a warm holiday twist.
• If caramel sticks during flipping, spoon it back on top — still gorgeous!

Nutritional Information (Per Slice – 1 of 8)