In a lovely and delicious upside-down cake that is a fantastic blend of fruit and spice, gingerbread and pears are blended.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons butter, melted
- ¼ cup dark corn syrup
- ¼ cup brown sugar
- 1 (16 ounce) can pear halves, well drained
- ½ cup pecan halves
- 1 (14.5 ounce) package gingerbread cake mix
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan.
- Slice pear halves in half lengthwise. Place a pecan in the center of each pear quarter. Place pears cut side down in the cake pan, arranging them like spokes radiating from the center of the pan. Sprinkle any remaining pecans around the pears.
- Prepare the cake mix according to package directions, and pour over the pears and pecans in the cake pan.
- Bake 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool slightly before turning out onto a serving dish.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 377 mg |
| Sugars | 13 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
BIG BUT . . . There is no way that the cake batter will fit in just one 9″ pan!!! I only had enough pears to make the one cake, so I used up the remaining batter for cupcakes, which made a dozen! Having said that, the pear cake itself was yummy, and gobbled up by DH and his best friend 🙂
Good and easy. I used spice cake.
lovely taste, soft and fluffy, Great with plums instead of pears as well.
I baked this cake in a springform pan and it came out perfectly! I did slice the pears and roughly chopped the pecans. Very moist and flavorful. Next time will try with apples.
This was very easy and delicious! The cake was light and not too sweet, even though I did use pear juice in the cake mix instead of water. I also bought two cans (15 1/2 oz each) of pears and used about 1 1/2 of the cans. I didn’t have dark corn syrup so I used extra dark brown sugar and mixed a little molasses with light corn syrup. After the cake was done (34 minutes in the bundt pan), I ran a table knife gently down all the edges of the pan, gradually lifting the cake away from the pan edge. When I turned the cake onto the platter it came out perfectly.
I used a Spiced cake mix the first time. Second I used the gingerbread. Everyone loved it with the spiced cake mix.
Serve with pralines and cream ice cream and blueberry compote and you are on your way to fancy.
OK, with apologies to the allrecipes purists who hate when you don’t follow the recipe exactly…I used two fresh apples, peeled and sliced instead of the pear. Also had to sub “sugar in the raw” because I didn’t realize I had run out of brown sugar. I used the “Gingerbread I” recipe from this site for the cake onstead of a mix…turned out great! Wish I had some whipped cream or vanilla ice cream, that would have made it outrageous.
Tastes great. But didn’t turn out pretty at all. I’m not a fan of corn syrup so I substituted honey like a couple other reviewers. Maybe I used too much… I lined the pan with easy release foil because I was afraid of the sauce sticking to the pan. It didn’t help. Most of the sauce is still stuck on the foil. Disappointing. Also I didn’t have pears so used apples instead. But all if the apples floated up in to the cake instead of staying in the sauce…
This is easy to make, especially if you have silicon or easy-release baking forms. It would be a shame if this stuck or got torn – the fruit on top is very pretty. As another person recommended, I used honey instead of corn syrup, since I don’t stock that. Turned out great!
All I can say is YUM!!! I made this for our Thanksgiving dessert to try something a little different. I had trouble finding the gingerbread cake mix so I used the spice cake mix instead. This was absolutely delicious. I can’t wait to try it with the gingerbread. Thanks for a great recipe Mallinda! 🙂
Easy and delicious
Great taste and easy to make!
I just made this again tonight. Easy and delicious, especially served warm with vanilla ice cream.
This turned out quite good. I used a boxed spice cake mix since I had one in the pantry. I’m betting it would be even better with a homemade spice cake or homemade gingerbread cake. I omitted the pecans since I am mildly allergic to them. The main complaint I have about this recipe is that it did not fit in a 9″ cake pan. I did not think it would but trusted the recipe and reviewer’s comments. I had enough cake batter for a 9″ cake, 6 cupcakes, and still had a little bit of batter left over. Maybe I used a bigger cake mix than the 14.5oz that the recipe called for; I didn’t think to check since I thought they were all the same. I believe I used Duncan Heinz. If I make it again using that cake mix, I will probably make two 9″ cakes or a 9×13″ cake.
This cake was very simple to make and was a hit! A dollop of cool whip is the perfect finish. The only thing I did differently was to use the juice from the can (*lite pears = pear JUICE, not syrup) as part of the water called for in the cake mix. Thanks for sharing this recipe, it’s been saved to my recipe box :o)
Beautiful cake. I used canned pears and cut up one fresh pear to fill in. Personally I thought the cake was too heavy, sweet and rich and actually may have liked it more using a spice cake mix rather than the gingerbread cake mix the recipe calls for. I wouldnt make it again.
This cake was absolutely delicious! It didn’t take to long to make it, and it was good. I wanted spice cake, but we found this recipe instead and I am glad we did. It was a great cake!
I was very dissapointed!
The Cake turned out OK. I should have used the pan specified in the directions. The cake needs to be eaten within a few days of baking.
We loved this! I made a couple of little changes: I toasted my pecan halves in the toaster oven with a little butter spray, salt and sugar b/c I like the flavor and texture of toasted nuts the best when they are in cakes. Also, I doubled the pears and doubled the “syrup” concoction. This turned out beautifully – such a pretty cake, and not too sweet. Served with a dollop of whipped cream – it was a hit this Christmas! I’ll definitely make this again.