Food & Cooking Recipes Dessert & Treats Recipes Fruit Dessert Recipes Pear Upside-Down Cake This showstopping cake tastes as good as it looks. Prep Time: 30 mins Cook Time: 50 mins Total Time: 1 hr 20 mins Servings: 10 to 12 Yield: Makes 1 ten-and-a-half-inch cake Jump to recipe Our pear upside-down cake is a mouthwatering fall dessert that is guaranteed to wow, It features a layer of caramelized, buttery pears atop an unbelievably tender cake, which is flavored simply with vanilla extract. And while it requires a bit more effort than some of our other easy cake recipes, it’s totally worth it. You’ll need an electric mixer to build the batter and whip the egg whites, plus a 10-inch skillet or baking pan to bake it in. Serve this irresistible pear cake warm or at room temperature—and don’t be surprised if it disappears in minutes. How to Know if a Pear Is Ripe—and How to Ripen It if It Isn't Credit: Jason Donnelly 4 Tips for Making This Show-Stopping Pear Cake Cut the pears evenly: To ensure the pears cook evenly as the cake bakes, it's important to slice them to a consistent thickness (about one-quarter inch thick). Any thicker and they may not soften in time, and any thinner and they can risk disappearing into the batter. Use room temperature ingredients: Before making the batter, let your eggs and milk come to room temperature, which should take 20 to 30 minutes. Adding cold ingredients to the creamed butter mixture can cause the butter to solidify, which can impact the finished texture of the cake. Don't deflate the egg whites: When it's time to fold the egg whites into the cake batter, do so gradually to keep the egg whites from deflating. Begin by stirring a third of the egg whites into the batter to loosen it, then gently fold in the remaining egg whites in two additions until no white streaks remain. Take your time: This is not a recipe to rush through. From arranging the pears in the skillet to spreading the batter over the fruit, it's worth it to work gently and carefully to ensure a light and tender result that tastes as good as it looks. Equipment Needs (And Handy Swaps) Cast-iron skillet: A medium (10-inch) cast-iron skillet is the ideal vessel for this recipe—you can melt the butter and sugar together right on the stovetop, then bake the cake in the same pan. If your cast-iron skillet isn't well-seasoned, don't use it. Opt for a medium skillet or saucepan to make the sugar mixture, then scrape it into a greased 10-inch cake pan. Electric mixer: An electric mixer is key for creaming the butter and sugar and for making the batter, as well as for whipping the egg whites to stiff peaks. We recommend using a hand-mixer, which makes it easy to switch between the batter and egg whites, but you can use a stand-mixer if you prefer; just keep in mind that unless you have two bowls for your mixer, you'll need to transfer the batter to a separate vessel, then clean the mixing bowl in order to whip the whites. Mixing bowls: You'll need three bowls for this recipe: one for combining the dry ingredients, one for creaming the butter and sugar, and one for whipping the egg whites. Silicone spatula: Reach for a silicone spatula when it's time to fold the beaten egg whites into the batter. Offset spatula: If you have a small offset spatula, use it to gently spread the batter over the pears. Don't fret if you don't have one; your silicone spatula, a butter knife, or the back of a large spoon will work fine. Directions Credit: Jason Donnelly Make topping: Melt butter in the bottom of a 10-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool. Credit: Jason Donnelly Cut pears and place in sugar mixture: Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside. Credit: Jason Donnelly Preheat oven; combine dry ingredients: Preheat the oven to 350°F. In a medium bowl, whisk together flour, baking powder, and salt; set aside. Cream butter and sugar; add vanilla, then yolks: In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine. Credit: Jason Donnelly Wrapping a damp kitchen towel around the bottom of the bowl will help hold it steady while you mix, freeing up your other hand to add the ingredients. Add dry ingredients to butter mixture, alternating with milk: Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated; set batter aside. Credit: Jason Donnelly Beat egg whites and cream of tartar; fold into batter: In a large bowl, beat reserved egg whites and the cream of tartar with an electric mixer on medium speed until stiff but not dry. Using a rubber spatula, gently and gradually fold egg whites into the batter. Credit: Jason Donnelly Add batter to skillet; spread gently over pears: Transfer batter to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears. Credit: Jason Donnelly Bake; invert onto dish immediately: Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature. Credit: Jason Donnelly How to Store Any Leftover Cake We doubt you'll have much of this cake leftover, but if you do, you can store it, well wrapped or in an airtight container, at room temperature for up to 2 days. How to Serve Pear Upside Down Cake The beauty of this cake is that it's just as wonderful served warm from the oven as it is at room temperature. And while it's spectacular on its own, it would be equally delicious with a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side. Variation Change up the spices: For a touch of warmth, whisk 1/2 to 3/4 teaspoon of ground cinnamon or cardamom in with the dry ingredients when making the batter. 5 More Pear Desserts to Try Quick & Easy Caramelized Pears Pear Tarte Tatin Pear Frangipane Tart Easy Poached Pears Pear Crisp Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.