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Pear Upside-Down Cake


Upside-down cake has to be one of the best ideas anyone has ever had – and this one is knock-your-socks-off good! Pears make especially good upside-down cakes because they caramelize and take on a candy-like texture. If it makes it ‘til morning, It’s delicious with coffee! You really can’t go wrong having yourself a slice or three at any time of day.

It’s a beautiful thing when something so simple to whip up can go into the oven and come out THIS GOOD. If you’ve had one before, you know exactly what we’re talking about – if you haven’t, you’re in for a very special treat!

Pear Upside-Down Cake

80 minutes to prepare serves 6-8


  • Cake:
  • 2 cups powdered sugar
  • 1 cup butter, softened and divided
  • 1/2 cup cornmeal
  • 1 cup flour
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Topping:
  • 1/4 cup butter
  • 3/4 cup packed brown sugar
  • 2 medium pears, peeled and cut into 1/8 - 1/4 inch thick slices
  • 1/4 teaspoon salt
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  1. Preheat oven to 350°F and butter a 9 inch round cake pan.
  2. In medium bowl, mix together powdered sugar, 3/4 cup butter and vanilla until crumbly. Add eggs 1 at a time, making sure each is well incorporated before adding the next.
  3. In a separate bowl whisk together flour, cornmeal, baking powder and 1/4 teaspoon of salt until well combined.
  4. Add 1/4 teaspoon of salt to remaining butter and melt in microwave or small sauce pan. Drizzle evenly over bottom of cake pan, then evenly sprinkle in brown sugar.
  5. Arrange pears so they slightly overlap and form a single layer in bottom of pan and pour cake batter over the top.
  6. Bake for 50-60 minutes, or until a toothpick inserted in center comes out clean.
  7. Remove cake from oven and transfer to a wire rack. Let cool for 5-10 minutes.
  8. Invert onto a cake platter or serving plate and enjoy!

Recipe adapted from Betty Crocker

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