Upside Down Pear Cake
Upside Down Pear Cake may look all elegant and fancy pants, but don’t let it fool you. This dessert recipe is so easy! It's made with a moist, fluffy spice cake mix, which is the perfect foundation for slices of delicious caramelized pears lining the top. The perfect fall sweet treat that's sure to impress!
Ingredients
- 1/4 cup butter
- 3/4 cup packed brown sugar
- 2 medium pears peeled
- 1 teaspoon cinnamon
- 1 (15.25 ounces) package spice cake mix
- 1 cup water
- 1/3 cup oil
- 3 large eggs
Instructions
- Heat oven to 350 degrees F. Place butter in a 9″ round cake pan and heat in oven until butter is melted. Once melted, sprinkle brown sugar evenly over butter.
- Cut peeled pears in half lengthwise and remove cores. Cut pears again lengthwise in 1/4″ thick slices and place in a large bowl. Sprinkle pears with cinnamon and gently toss to coat. Arrange pear slices over the butter mixture in pan, slightly overlapping.
- Prepare cake batter as directed on package using water, oil, and eggs. Carefully spoon and spread cake batter over the pears.
- Bake cake at 350 degrees for about 45 minutes until a toothpick inserted into the center of the cake comes out clean. Cool the cake for 5 minutes on a wire rack, then carefully invert cake onto a serving plate.
Notes
Cake mix. I used a Betty Crocker Super Moist spice cake mix, but any cake mix will do. This mix called for 1 cup water, 1/3 cup oil, and 3 eggs, but use the cake recipe as instructed on your package. Yellow cake mix works great too!
Storage. Leftovers can be stored in a sealed container in the fridge for up to 3 days. If you like the cake warm (I do!) just pop a slice in the microwave for about 20-30 seconds.
Find more tips for making this cake within the post.
Nutrition
Serving: 1serving | Calories: 435kcal | Carbohydrates: 60g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 405mg | Potassium: 258mg | Fiber: 2g | Sugar: 44g | Vitamin A: 222IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 3mg