{"id":62794,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/spiced-pear-upside-down-cake\/"},"modified":"2024-10-25T15:30:49","modified_gmt":"2024-10-25T20:30:49","slug":"spiced-pear-upside-down-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/spiced-pear-upside-down-cake\/","title":{"rendered":"Spiced Pear Upside-Down Cake"},"content":{"rendered":"<p>When it comes to cake, you can go one of two ways: rich and decadent or sweet and fruity. If you\u2019re partial to the fruity version, an upside-down cake is a great option. Baked with the fruity topping on the bottom and meant to be flipped before serving, this pear upside-down cake is sticky and sweet and perfect for serving with a scoop of <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-ice-cream-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/homemade-ice-cream-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">ice cream<\/a>. It can be ready in just over an hour, and it\u2019s easy to prepare in advance and store in the refrigerator. Better yet, it\u2019s a versatile dessert that can be served with lunch, dinner or even a <a href=\"https:\/\/www.tasteofhome.com\/collection\/dessert-for-breakfast\/\" data-name=\"www.tasteofhome.com\/collection\/dessert-for-breakfast\/\" data-module=\"content engagement\" data-position=\"embedded links\">special brunch<\/a>.<\/p>\n<h2>Ingredients for Pear Upside-Down Cake<\/h2>\n<ul>\n<li style=\"font-weight: 400;\"><strong>Butter:<\/strong> Butter gives this cake a moist texture and rich flavor. To start the batter, we cream the butter and sugar together to help make the sugar more spreadable and less likely to stick together in large clumps.<\/li>\n<li style=\"font-weight: 400;\"><strong>Walnuts:<\/strong> The perfect way to add nutty crunch, walnuts line the baking pan in this upside-down pear cake recipe.<\/li>\n<li style=\"font-weight: 400;\"><strong>Brown sugar:<\/strong> More caramelized than regular white sugar, brown sugar adds a deep, rich flavor when used in baking recipes like this one.<\/li>\n<li style=\"font-weight: 400;\"><strong>Pears:<\/strong> When selecting the best pear for baking, consider texture first. We love using Bosc pears because their firm texture holds up well to the heat of the oven. That way, you&#8217;ll have crisp, tender pears in your cake rather than mushy ones.<\/li>\n<li style=\"font-weight: 400;\"><strong>Sugar:<\/strong> When creamed together, butter and sugar make a light and fluffy base for the batter in this recipe. It helps spread the sugar evenly throughout the batter so each bite is sweet and moist.<\/li>\n<li style=\"font-weight: 400;\"><strong>Egg:<\/strong> Eggs are essential for binding everything together in this cake recipe, while adding moisture and richness.<\/li>\n<li style=\"font-weight: 400;\"><strong>Molasses:<\/strong> With a deep, caramelized flavor, molasses adds sweetness, flavor, moisture and color to recipes like this one.<\/li>\n<li style=\"font-weight: 400;\"><strong>All-purpose flour:<\/strong> We use all-purpose flour for this recipe because it&#8217;s versatile and easy to work with. Alternatively, you could also use cake flour for a softer, more tender texture.<\/li>\n<li style=\"font-weight: 400;\"><strong>Ground ginger and ground cinnamon:<\/strong> These two warm and zesty spices are responsible for adding bold flavor to this upside-down pear cake recipe. Ginger adds a bit of heat, while cinnamon adds notes of woody, citrusy flavor.<\/li>\n<li style=\"font-weight: 400;\"><strong>Baking powder and baking soda:<\/strong> Both useful leavening agents, baking soda and baking powder help this cake rise, giving it a light, fluffy and airy texture.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the baking pan<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038665\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pear-Upside-Down-Cake_TOHD24_86769_EricKleinberg_1.jpg?fit=700%2C1024\" alt=\"Taste Recipes Pear Upside Down Cake recipe photo of the prepared pan with butter, nuts, brown sugar and pears.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Pour the melted butter into a 9-inch square baking pan, then sprinkle with nuts and brown sugar. Arrange the pears over the nuts.<\/p>\n<h3>Step 2: Make the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038666\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pear-Upside-Down-Cake_TOHD24_86769_EricKleinberg_2.jpg?fit=700%2C1024\" alt=\"Taste Recipes Pear Upside Down Cake recipe photo of the batter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, cream the softened butter and sugar until light and fluffy, five to seven minutes. Beat in the egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda, then add to the creamed mixture alternately with water, beating well after each addition.<\/p>\n<h3>Step 3: Bake and serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038667\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pear-Upside-Down-Cake_TOHD24_86769_EricKleinberg_3.jpg?fit=700%2C1024\" alt=\"Taste Recipes Pear Upside Down Cake recipe photo of the baked cake on a platter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Spread the batter over the pears. Bake the cake at 350\u00b0F for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before inverting it onto a serving plate. Serve warm, with ice cream if desired.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038669\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pear-Upside-Down-Cake_TOHD24_86769_EricKleinberg_5.jpg?fit=700%2C1024\" alt=\"Taste Recipes Pear Upside Down Cake recipe photo of the finished cake cute into a slice and topped with ice cream.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Pear Upside-Down Cake Variations<\/h2>\n<p><strong>Swap out the pears for apples:<\/strong> Apple upside-down cake is a fantastic alternative to pear upside-down cake, and the two are quite similar. If you don\u2019t have access to fresh pears, you can absolutely swap them out for a great <a href=\"https:\/\/www.tasteofhome.com\/article\/guide-many-common-types-apples-use\/\" data-name=\"www.tasteofhome.com\/article\/guide-many-common-types-apples-use\/\" data-module=\"content engagement\" data-position=\"embedded links\">baking apple<\/a> instead.<\/p>\n<p><strong>Add dried fruits:<\/strong> Dried fruits add chewy texture to baked goods such as this one. If you want to add tart flavor, try incorporating some dried cherries, cranberries or blueberries to the mix. To add extra sweetness, try some chopped dried apricots, dates or figs. Dried fruits go well with the flavor profile of this cake, so it\u2019s an easy addition if you have them on hand.<\/p>\n<h2>How to Store Pear Upside-Down Cake<\/h2>\n<p>Once the cake has cooled you can store any leftovers in the refrigerator for about three to four days. Be sure to wrap it in plastic wrap or store it in a container with a tight-fitting lid. Storing the cake in the refrigerator (rather than on the counter) will help it retain its moisture and flavor.<\/p>\n<h3>Can you freeze pear upside-down cake?<\/h3>\n<p>You can absolutely freeze pear upside-down cake. To do so, wrap it tightly in plastic wrap or transfer to an airtight container. Place it in the freezer and store it there for up to three months.<\/p>\n<h2>Pear Upside-Down Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038668\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pear-Upside-Down-Cake_TOHD24_86769_EricKleinberg_4.jpg?fit=700%2C1024\" alt=\"Taste Recipes Pear Upside Down Cake recipe photo of the finished cake cute into a slice and topped with ice cream.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>When should you flip an upside-down cake?<\/h3>\n<p>Let this pear upside-down cake cool at room temperature for ten minutes, then place a plate over the top and flip the cake onto the plate. Letting the cake cool for ten minutes will prevent it from collapsing or falling apart, but flipping it while it\u2019s still slightly warm will help it come out cleanly and easily.<\/p>\n<h3>What cake pan is best for upside-down cake?<\/h3>\n<p>We like using <a href=\"https:\/\/www.tasteofhome.com\/collection\/13x9-baking-pans\/\" data-name=\"www.tasteofhome.com\/collection\/13x9-baking-pans\/\" data-module=\"content engagement\" data-position=\"embedded links\">aluminum pans<\/a> because they heat up quickly and evenly, allowing cakes to cook thoroughly without burning. Alternatively, you could also use a well-seasoned cast iron skillet to help develop a thick, crunchy crust.<\/p>\n<h3>How do you prevent a pear upside-down cake from getting stuck upside-down?<\/h3>\n<p>Be sure to butter your cake pan thoroughly before adding any ingredients. We use melted butter in this pear upside-down cake to help make it easier to spread. Swirl the butter around the pan to make sure all corners are lubricated, and use a paper towel to spread it around even more if necessary.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The flavors of fresh, sweet pears and gingerbread blend beautifully in this intriguing variation on pineapple upside down cake. Leftovers\u2014if there are any\u2014taste amazing with coffee or tea the next day. \u2014Lisa Varner, El Paso, Texas<\/p>\n","protected":false},"author":8027,"featured_media":2115490,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,305744,304288,305487,307104,306848,304268,307213,324623,304150,305837],"categories-v2":[310461,309438,311389,308988,259620,310796,310155,309603,259483,310263,309177,309434,311471],"coauthors":[343407],"recommended_recipes":[{"post_title":"Upside-Down Pear Gingerbread Cake","post_link":"\/recipes\/upside-down-pear-gingerbread-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps179200_TH143194A06_18_6b-1.jpg"},{"post_title":"Orange and Pear Upside-Down Cake","post_link":"\/recipes\/orange-and-pear-upside-down-cake\/","post_image":"\/wp-content\/uploads\/0001\/01\/Orange-Pear-Upside-Down-Cake_EXPS_CIWMZ19_242358_E08_30_4b.jpg"},{"post_title":"Upside-Down Pear Pancake","post_link":"\/recipes\/upside-down-pear-pancake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps194698_TH163622C04_20_5b.jpg"},{"post_title":"Spiced Pomegranate-Pear Cake","post_link":"\/recipes\/spiced-pomegranate-pear-cake\/","post_image":"\/wp-content\/uploads\/2020\/09\/Spiced-Pomegranate-Pear-Cake_EXPS_HCA20_124359_E08_20_4b-1.jpg"},{"post_title":"Old-Fashioned Pear Cake","post_link":"\/recipes\/old-fashioned-pear-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Old-Fashioned-Pear-Cake_exps90921_HCKA143243D08_28_3bC_RMS-2.jpg"},{"post_title":"Pear Upside-Down Gingerbread","post_link":"\/recipes\/pear-upside-down-gingerbread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pear-Upside-Down-Gingerbread_exps78529_THCA143053D10_29_3bC_RMS.jpg"},{"post_title":"Spiced Pear Dessert","post_link":"\/recipes\/spiced-pear-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38410_RM1115464D49C.jpg"},{"post_title":"Pear Bundt Cake","post_link":"\/recipes\/pear-bundt-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15876_HCK153422B09_03_1b.jpg"},{"post_title":"Apricot Upside-Down Cake","post_link":"\/recipes\/apricot-upside-down-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Apricot-Upside-Down-Cake_EXPS_GBDBZ20_12970_B01_08_6b.jpg"},{"post_title":"Apple Pear Cake","post_link":"\/recipes\/apple-pear-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Apple-Pear-Cake_EXPS_FBMZ18_10855_C05_08_4b-4.jpg"},{"post_title":"Old-Fashioned Almond Pear Cake","post_link":"\/recipes\/old-fashioned-almond-pear-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Old-Fashioned-Almond-Pear-Cake_exps47520_HCA1864839C10_16_1bC_RMS.jpg"},{"post_title":"Pear and Apple Coffee Cake","post_link":"\/recipes\/pear-and-apple-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/07\/Pear-and-Apple-Coffee-Cake_EXPS_THSO18_227018_C05_31_1b-9.jpg"},{"post_title":"Sugar and Spice Pear Pie","post_link":"\/recipes\/sugar-and-spice-pear-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sugar-and-Spice-Pear-Pie_exps47554_HCA1864839B10_16_1bC_RMS-1.jpg"},{"post_title":"Pineapple Coconut Upside-Down Cake","post_link":"\/recipes\/pineapple-coconut-upside-down-cake\/","post_image":"\/wp-content\/uploads\/2020\/07\/Coconut-Pineapple-Upside-Down-Cake_EXPS_TOHRC20_252032_E06_23_11b-3.jpg"},{"post_title":"Apple Upside-Down Cake","post_link":"\/recipes\/apple-upside-down-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Apple-Upside-Down-Cake_EXPS_TOHD24_49274_EmilyDavis_6.jpg"},{"post_title":"Old-Fashioned Pear Dessert","post_link":"\/recipes\/old-fashioned-pear-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps34288_CW961340D38A.jpg"},{"post_title":"Apple-Pumpkin Upside-Down Cake","post_link":"\/recipes\/apple-pumpkin-upside-down-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Apple-Pumpkin-Upside-Down-Cake_EXPS_THSO17_203505_D04_20_6b-13.jpg"},{"post_title":"Spiced Pears","post_link":"\/recipes\/spiced-pears\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_5537_SheriSilver_4.jpg"},{"post_title":"Peach Upside-Down Cake","post_link":"\/recipes\/upside-down-peach-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Peach-Upside-Down-Cake_EXPS_TOHD24_17194_SarahTramonte_6.jpg"},{"post_title":"Peach Upside-Down Cake","post_link":"\/recipes\/peach-upside-down-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Peach-Upside-Down-Cake_exps8358_TH2499_C8.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Spiced-Pear-Upside-Down-Cake_EXPS_TOHD24_86769_EricKleinberg_6.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/spiced-pear-upside-down-cake\/","name":"Spiced Pear Upside-Down Cake","datePublished":"2018-01-01","dateModified":"2024-09-05","prepTime":"PT25M","cookTime":"PT35M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Spiced-Pear-Upside-Down-Cake_EXPS_TOHD24_86769_EricKleinberg_6.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Whether you love to bake or you\u2019re a complete novice, this impressive pear upside-down cake is easy to whip up and serve. It\u2019s sweet and sticky with bites of nutty flavor from toasted walnuts.\u00a0","recipeIngredient":["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, room temperature","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"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the baking pan","text":"Pour the melted butter into a 9-inch square baking pan, then sprinkle with nuts and brown sugar. Arrange the pears over the nuts.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pear-Upside-Down-Cake_TOHD24_86769_EricKleinberg_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the batter","text":"In a large bowl, cream the softened butter and sugar until light and fluffy, five to seven minutes. Beat in the egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda, then add to the creamed mixture alternately with water, beating well after each addition.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pear-Upside-Down-Cake_TOHD24_86769_EricKleinberg_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake and serve","text":"Spread the batter over the pears. Bake the cake at 350\u00b0F for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before inverting it onto a serving plate. Serve warm, with ice cream if desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pear-Upside-Down-Cake_TOHD24_86769_EricKleinberg_3.jpg?fit=700,1024"}],"recipeYield":"9 servings","author":[{"@type":"Person","name":"Laura Denby"}],"nutrition":{"@type":"NutritionInformation","calories":" 419 calories","fatContent":"25g fat (13g saturated fat)","cholesterolContent":"77mg cholesterol","sodiumContent":"347mg sodium","carbohydrateContent":"47g carbohydrate (25g sugars","fiberContent":"3g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4583335,"reviewCount":24,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"XYZgracie"},"reviewBody":"Despite realizing at the last minute that I was out of nuts (I would have used pecans, subbed dried cranberries) and molasses (had to sub dark Karo), this recipe was a hit.  To the reviewer who suggested that the cake had problems rising because of juice form the pears, I wonder if it might have been that the pears were cold?  After getting all ingredients out and assembling the bottom layers, I put the pan in the preheating oven while I mixed the batter.  By the time the batter was ready, the pears were warm (not hot) and the cake baked with no problem spots.  I actually used extra pears, cut in chunks.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bakergirlmd"},"reviewBody":"Excellent cake; might suggest subbing pure maple syrup for the molasses which adds sweetness without the overpowering taste of the latter.  You can also cut ginger to 1\/4 teaspoon and add 1\/4 teaspoon nutmeg to vary taste.  1\/2 cup (1 stick of butter) seems excessive; I agree with another reviewer to use 1\/4 instead.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dgcn10ac"},"reviewBody":"The combination of the pears,  molasses and spices were delicious. I served it warm with frozen yogurt and it was so good! I reduced the amount of butter for the topping to 1\/4 cup and it wasn't missed.  Great dessert - would definitely make it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LEEMON"},"reviewBody":"I haven't made this yet but sounds like a cake I  had before and if  so, I  can taste it just thinking about it. Anxious to make it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ainsleyandmatthewmom"},"reviewBody":"I made this today for my Ladies' Bible Study group, and it received rave compliments!  The pears and caramelly topping were absolutely delicious, and the cake was moist and yummy.  Next time I make it, however, I will use baking spray to coat the side of the pan.  The cake and topping stuck on two of the corners and when I flipped it over onto the serving platter it broke.   Regardless, it was scrumptious.  :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BCRN"},"reviewBody":"I made this as written.  Really good but I do prefer old fashion plain gingerbread.  I do not understand substituting molasses and ginger in a recipe discribed as a gingerbread and pear combo--gingerbread is molasses and ginger.  However, some of the substitutions sounded good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mloh"},"reviewBody":"Very good! I used 3 pears and no nuts, next time I will use 4 pears.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Joy Lang","givenName":"Joy","familyName":"Lang"},"reviewBody":"Yummy","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Panopedro"},"reviewBody":"Delish!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dinalynn"},"reviewBody":"I was able to make this recipe gluten-free and egg-free. It turned out great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kayesandra"},"reviewBody":"This is an excellent recipe!!  Made it just as written, perfect combination of spices.  I baked it for 40 minutes and it was done, not gooey as one reviewer said.  Will definitely make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JenfromFlag"},"reviewBody":"This was fairly quick and easy to make.  I substituted applesauce for the molasses which seemed fine.  I might try apples instead of pears sometime also.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"delowenstein"},"reviewBody":"I made two cakes today-I substituted apples for the pears!  This recipe is a KEEPER and I plan to use it as much as possible!  I admit that I did make some minor changes to the recipe-I used 2 cups all-purpose flour and I greased and floured the pans to allow for easier removal of the cakes!  Lisa Varner, THANK YOU for submitting this recipe!  I LOVE IT! Dawn E. Lowenstein","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cageller"},"reviewBody":"I made this cake today and it was good, but the middle of the cake didn't completely cook, even after I added another 10 minutes .  I thought it would be richer tasting, with all the butter in it, but it was just okay.  I was hoping for a moist cake, but it was a bit gooey.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cebulas"},"reviewBody":"WOW! I had never made an upside-down cake before this one. I did have to cook it an extra 5 minute. I was worried about the amount of spices, but it worked out perfectly. A definate keeper for when we want an \"healthy\" dessert, there's fruit, right!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Melrn1"},"reviewBody":"I made this last night; it's delicious & great to celebrate the fall. The only thing I would do differently is add a little more of the topping (nuts, butter, sugar) because some can stick to the pan & I will make it in a 13\"x9\" dish & add a little more to the recipe because the cake went fast with several people in the house; leaving some to want more. **Could use apples instead of pears also**","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mcjaeger68"},"reviewBody":"Yum! This cake is delicious warm out of the oven and at room temperature. It has a wonderful blend of spices. One of my friends who tasted it asked if there were graham crackers in it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KarisAnn"},"reviewBody":"I made this cake exactly as directed and while I really liked it, I didn't love it.  I think the name is deceptive because to me it tasted like a plain gingerbread cake with just a hint of pear flavor.  Perhaps I should have added more pears.  I was very impressed with how well the cake came out of the pan (I used a non-stick pan).  It looked beautiful...I only wish the taste matched the beauty of it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jbrough1984"},"reviewBody":"I made this exactly as written except I left the nuts out (personal choice). My husband loved it. I agree with a previous review that I think I'll use another pear next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"spronovo"},"reviewBody":"Delicious pear cake and easy to make!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BethRJarvis"},"reviewBody":"Delicious gingerbread and pears.  I used 1\/2 light molasses and half dark because I ran out of light.  It turned out quite dense.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nancycen"},"reviewBody":"There was too much juice using 2 pears (bosc), so the middle of the cake never cooked completely.  I tried it again using only 1 pear and it turned out perfect, baking it for 40 minutes.  Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nanny175"},"reviewBody":"Delicious, didn't change a thing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"86769","romance_copy_dek":"Whether you love to bake or you\u2019re a complete novice, this impressive pear upside-down cake is easy to whip up and serve. 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