Fresh Pear Upside Down Cake Recipes

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PEAR UPSIDE-DOWN CAKE

Using a packaged cake mix speeds up the preparation time of this tasty pear and pecan upside-down cake. This moist cake is pretty to look at and luscious, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 7



Pear Upside-Down Cake image

Steps:

  • Preheat oven to 350°. Spread butter in an 8-in. square baking dish. Arrange pear slices in a single layer over butter. Sprinkle with brown sugar and pecans., In a large bowl, beat cake mix, milk and egg on medium speed for 3-5 minutes; pour over pears. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 236 calories, Fat 10g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 251mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

3 tablespoons butter, melted
2 medium pears, peeled and sliced
3 tablespoons brown sugar
1/2 cup chopped pecans
1 package (9 ounces) yellow cake mix
1/2 cup 2% milk
1 large egg, room temperature

PEAR UPSIDE-DOWN CAKE

Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Today, Martha puts a seasonal twist on this old-fashioned favorite, eschewing the classic pineapple for sweet and juicy Bartlett pears-large, bell-shaped fruits with smooth, yellow-green skin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 ten-and-a-half-inch cake

Number Of Ingredients 12



Pear Upside-Down Cake image

Steps:

  • Make the topping: Melt butter in the bottom of a 10 1/2-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool. 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.
  • Make the batter: Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar 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.
  • Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.
  • In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry. Using a rubber spatula, fold egg whites into the batter. Transfer to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears.
  • 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.

4 tablespoons unsalted butter
1/2 cup packed light-brown sugar
3 ripe pears, such as Bartlett or Anjou, peeled and cored
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar

FRESH PEAR UPSIDE DOWN CAKE

This is a nice little cake. I have no idea where it came from. I clipped it from somewhere years ago.

Provided by Countrywife

Categories     Dessert

Time 1h

Yield 1 8inch cake

Number Of Ingredients 13



Fresh Pear Upside Down Cake image

Steps:

  • Combine butter and sugar in 8-inch cake pan.
  • Melt butter over low heat and spread evenly over bottom of pan.
  • Pare fruit and slice lengthwise.
  • Remove core and slice thinly lengthwise.
  • Arrange slices in a circle in pan and sprinkle with nutmeg.
  • Beat egg yolks well.
  • Add syrup and beat more.
  • Stir in vanilla and melted shortening.
  • Sift together and stir in flour, baking powder and salt.
  • Stir in bran.
  • Beat egg whites until stiff but not dry and fold into batter.
  • Spread over pears.
  • Bake at 350°F for 45 minutes.
  • Cool 10 minutes and turn out onto plate while still very warm.
  • Serve with whipped or ice cream (optional).

Nutrition Facts : Calories 2376.4, Fat 49.5, SaturatedFat 21.4, Cholesterol 484.1, Sodium 1747.2, Carbohydrate 486.2, Fiber 18.7, Sugar 188.7, Protein 30.5

2 tablespoons butter or 2 tablespoons margarine
1/3 cup brown sugar
1 large fresh pear
1/8 teaspoon nutmeg
2 eggs, seperated
1 cup warm light corn syrup
1 teaspoon vanilla
1 tablespoon melted shortening
1 cup sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup ready to eat natural bran
whipped cream (optional) or ice cream (optional)

CLASSIC PEAR UPSIDE-DOWN CAKE

Pear adds a twist to the usual upside-down cake - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 12

Number Of Ingredients 11



Classic Pear Upside-Down Cake image

Steps:

  • Heat oven to 350°F. In medium bowl, combine powdered sugar and 3/4 cup butter; beat at low speed until crumbly. Add eggs 1 at a time, beating well at medium speed after each addition. Add vanilla; beat well. Add flour, cornmeal and baking powder; mix well.
  • Place 1/4 cup butter in 9-inch round cake pan. Heat in oven for about 4 minutes or until butter is melted. Sprinkle brown sugar evenly over butter. Arrange pear slices over mixture in pan, slightly overlapping. Spoon and carefully spread cake batter over pears.
  • Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes. Invert onto serving plate. Serve warm or cool with whipped cream.

Nutrition Facts : Calories 440, Carbohydrate 53 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1/12 of Recipe, Sodium 230 mg, Sugar 40 g

2 cups powdered sugar
3/4 cup butter, softened
3 eggs
1 teaspoon vanilla
1 cup Gold Medal™ all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 cup butter
3/4 cup firmly packed brown sugar
2 firm ripe pears, peeled, thinly sliced
Whipped cream, if desired

SPICED PEAR UPSIDE-DOWN CAKE

The flavors of fresh, sweet pears and gingerbread blend beautifully in this intriguing variation on pineapple upside down cake. Leftovers-if there are any-taste great with coffee or tea the next day. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 16



Spiced Pear Upside-Down Cake image

Steps:

  • Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts., In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition., Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired.

Nutrition Facts : Calories 419 calories, Fat 25g fat (13g saturated fat), Cholesterol 77mg cholesterol, Sodium 347mg sodium, Carbohydrate 47g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.

1/2 cup butter, melted
1/2 cup coarsely chopped walnuts
1/4 cup packed brown sugar
2 large pears, peeled and sliced
1/2 cup butter, softened
1/3 cup sugar
1 large egg
1/3 cup molasses
1-1/2 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup warm water
Ice cream, optional

PEAR UPSIDE-DOWN CAKE

Discover a sweet and fruity dessert that the whole crowd will love with our Pear Upside-Down Cake recipe. This Pear Upside-Down Cake is a pound cake-like confection featuring fresh pear, pumpkin spice and cranberries!

Provided by My Food and Family

Categories     Baking Ingredients

Time 55m

Yield 16 servings

Number Of Ingredients 10



Pear Upside-Down Cake image

Steps:

  • Heat oven to 350ºF.
  • Cut pears lengthwise in half; remove cores, then cut pears lengthwise into 1/4-inch-thick slices. Arrange on bottom of 13x9-inch pan sprayed with cooking spray. Combine sugar and spice; sprinkle over pears. Top with cranberries.
  • Beat next 5 ingredients with mixer until blended; pour over ingredients in pan.
  • Bake 35 min. or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool 10 min. Run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter. Gently remove pan. Cool cake slightly. Serve topped with COOL WHIP.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

3 fresh pears (1 lb.), peeled
3/4 cup packed brown sugar
1 tsp. pumpkin pie spice
1/2 cup dried cranberries
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4 eggs
1-1/4 cups water
1/4 cup oil
2 cups thawed COOL WHIP Whipped Topping

PEAR UPSIDE-DOWN GRAHAM CAKE

I had some freshly picked pears and graham flour to use up and I combined them into this not-too-sweet, whole grain cake. The graham flour adds really nice nutty, honeyed notes, but if you can't find it, you can use whole wheat flour.

Provided by LauraF

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h

Yield 10

Number Of Ingredients 17



Pear Upside-Down Graham Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan with 2-inch sides and line the bottom with a round of parchment paper.
  • Add butter pieces to the pan. Place in the preheating oven until melted. Sprinkle brown sugar on top. Arrange sliced pears in a circular pattern over the butter and brown sugar. Set aside.
  • Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl.
  • Combine butter, brown sugar, oil, and honey in a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add eggs and vanilla extract; beat for 1 minute. Add flour mixture in 3 additions, alternating with milk; beat briefly after each addition.
  • Pour batter carefully over the pears. Smooth the top.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake for 10 minutes. Invert onto a wire rack and peel off parchment paper. Allow to cool completely.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 54.2 g, Cholesterol 93.3 mg, Fat 21.8 g, Fiber 4.4 g, Protein 7.3 g, SaturatedFat 9.9 g, Sodium 429.2 mg, Sugar 25.7 g

3 ½ tablespoons unsalted butter, cut into pieces
¼ cup dark brown sugar
3 pears - peeled, cored, and sliced
1 ½ cups graham flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon kosher salt
½ teaspoon ground cinnamon
½ cup unsalted butter, at room temperature
½ cup packed dark brown sugar
¼ cup grapeseed oil
2 tablespoons honey
3 large eggs
1 teaspoon vanilla extract
1 cup whole milk

PEAR AND CRANBERRY UPSIDE-DOWN CAKE

Pear and cranberry upside-down cake. Serve with vanilla ice cream.

Provided by Shanda

Time 1h50m

Yield 18

Number Of Ingredients 16



Pear and Cranberry Upside-Down Cake image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
  • Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
  • Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
  • Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
  • Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
  • Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.

Nutrition Facts : Calories 466.1 calories, Carbohydrate 70.7 g, Cholesterol 54.9 mg, Fat 19.3 g, Fiber 3 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 258.6 mg, Sugar 50.3 g

cooking spray
½ cup unsalted butter
4 cups white sugar, divided
5 medium pears - peeled, cored and sliced
½ (12 ounce) package fresh cranberries
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup vanilla soy milk
⅔ cup canola oil
4 large eggs
1 tablespoon vanilla
1 cup chopped walnuts

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