Why It Works
- Thinly slicing and fanning the pears across the pan promotes even baking while also creating an attractive presentation.
- Cooling the cake briefly, then inverting it while it’s still hot, helps the cake and fruit release from the pan cleanly.
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.
Serious Eats / Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Abby Armstrong
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.
Serious Eats / Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Abby Armstrong
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.
This recipe was developed by Julia Levy; The headnote was written by Leah Colins.
Move Over, Pineapple Upside-Down Cake: This Caramelized Pear Version Is Fall’s New Favorite Dessert
Cook Mode
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Cooking spray
12 tablespoons (170 g) unsalted butter, softened, divided
250 g packed light brown sugar (8.75 ounces; 1 1/4 cups), divided
2 medium Bosc pears (about 7 ounces; 200 g each), scrubbed, halved lengthwise, cored, and sliced 1/4-inch thick
85 g pecan halves (3 ounces; 3/4 cup)
130 g all purpose flour (4.5 ounces; 1 cup)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
2 large eggs, at room temperature
3/4 cup (160 ml) sour cream, at room temperature
1 teaspoon vanilla extract
Adjust oven rack to middle position and preheat oven to 350°F (175℃). Coat a 9-inch round metal cake pan with cooking spray and line bottom with parchment paper; set aside.
Serious Eats / Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Abby Armstrong
In a small saucepan, melt 4 tablespoons butter over medium heat (alternatively, microwave in a medium microwave-safe bowl for 40 seconds on HIGH until melted). Remove from heat and whisk in 1/2 cup (100 g) brown sugar until smooth. Scrape brown sugar mixture into prepared cake pan and spread into an even layer to cover bottom of pan. Starting in center of cake pan, arrange smallest pear slices, cut side down with concave, peeled sides facing the same direction, over brown sugar mixture in a tight concentric circle; continue pattern with larger pear slices in a tight concentric circle to cover entire surface, continuing with concave, peeled sides facing the same direction; set aside.
Serious Eats / Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Abby Armstrong
Place pecans in the bowl of a food processor and pulse until a fine meal, about 20 pulses; Transfer to a large bowl. Add flour, baking powder, baking soda, ginger, cinnamon, and salt, and whisk to combine; Set aside.
Serious Eats / Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Abby Armstrong
In the bowl of a stand mixer fitted with a paddle attachment, combine remaining 8 tablespoons butter and 3/4 cup (150 g) brown sugar and beat on medium speed until light and fluffy, scraping down sides of bowl as needed, about 2 minutes. Reduce speed to low and add eggs, one at a time, beating until just blended after each addition. Add sour cream and vanilla and beat on low until just combined. With mixer still on low, gradually add flour mixture and beat until just combined, about 20 seconds. Spoon cake batter into cake pan on top of pears, and with an offset or rubber spatula, gently spread into an even layer without disturbing pears.
Serious Eats / Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Abby Armstrong
Bake until cake is deep golden brown and a wooden pick inserted into its center comes out with just a few moist crumbs, 35 to 40 minutes. Let cool slightly in pan on a wire rack for 15 minutes. Run a butter knife along cake’s perimeter, then place a serving plate over cake and carefully invert cake onto plate. (If any pears stick to pan, remove them from pan and position on top of cake.) Scrape and drizzle any remaining caramel from the pan over the pears. Let cake cool on a wire rack for at least 30 minutes. Slice and serve warm or at room temperature.
Serious Eats / Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Abby Armstrong
Special Equipment
Small saucepan, 9-inch round metal cake pan, food processor, stand mixer with paddle attachment
Why It Works
Cake can be covered and stored at room temperature for up to 3 days.
