By: Jill Mills Posted: Oct 12, 2026

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With a moist and tender cake topped with soft caramelized pears, this Pear Upside Down Cake is perfect for fall. Roasted hazelnuts add a nutty flavor throughout. Serve with a dollop of cream for a cozy dessert.

Overhead view of a pear upside down cake

I’ll admit that pears are a fruit that I do not bake with frequently. This pear upside down cake definitely made me realize I should! Like pineapple upside down cake, banana upside down cake, and apple upside down cake, this recipe features a moist, tender cake topped with caramelized fruit.

The process of making this pear cake Is super simple. Just layer the butter, sugar, and pears on the bottom and top with the batter. It’s assembled in a 9-inch round pan to keep things easy, too. The warm, buttery, and nutty flavor is perfect for fall, though this can definitely be enjoyed year-round!

Why This Pear Upside Down Cake Is So Good

Sweet caramelized topping. The brown sugar and butter combine to make a sticky caramel-like topping that coats the pear slices so beautifully.
Nutty flavor throughout. One thing that sets this pear upside down cake apart from others is the roasted hazelnuts in the batter. They’re pulsed into a flour-like consistency that infuses the entire cake with light nuttiness.
Easy to make. While upside down cakes look fancy, they are incredibly easy to make and this pear cake is no exception. It’s a great option for times when you need something that feels fancy but doesn’t require any fancy skills or equipment.

Overhead view of ingredients needed to make pear upside down cake

Ingredient Notes

This cake is made with pretty basic ingredients, plus pears and hazelnuts. Be sure to scroll down to the recipe card below for the exact measurements.

Butter – Unsalted butter is added to the pear base and the cake batter.
Sugar – Light brown sugar and granulated sugar are both used. The brown sugar adds extra moisture and warm flavor.
Pears – I used 3 medium pears but 2 large ones also work. Be sure to peel and core them.
Roasted hazelnuts – They are crushed to a flour-like consistency and add a light nutty flavor throughout.
All-purpose flour – Spoon the flour into the measuring cup and then level it off to avoid adding too much.
Leavening agents – Both baking powder & baking soda are added to ensure the cake rises with a light and soft crumb.
Eggs – Add structure and chewiness to the cake.
Vanilla – Adds another layer of flavor to the cake.
Sour cream – Adds a bit of tangy flavor along with moisture.
Whole milk – I do recommend whole milk here because the fat helps keep the cake moist.

How To Make Pear Upside Down Cake

Let’s take a look at just how easy this cake is to make. The printable instructions can be found in the recipe card below.

Prep. Preheat the oven to 350F. Grease a round cake pan, line the bottom with parchment paper, and grease the sides with butter.

Butter and brown sugar in the bottom of a pan

Grind the hazelnuts. Use a food processor to pulse the roasted hazelnuts into a flour-like consistency. Measure 1 cup and set aside.
Add the pear layer. Pour 4 tablespoons of melted butter into the pan. Sprinkle brown sugar evenly over the butter then arrange the pear slices on top.

Make the cake batter. Whisk the dry cake ingredients together. In another bowl, beat the butter and sugars for about 4 minutes, til light and fluffy. Beat in the eggs, one at a time, followed by the vanilla and sour cream. Add the dry ingredients in two additions, adding the milk in-between.

Bake. Spread the batter over the arranged pears. Bake for 45-55 minutes, until a toothpick in the center comes out clean. Cool for 15 minutes.
Remove from the pan. To remove the cake, run a knife around the edge of the pan, place a serving plate on top, and flip it over. Lift the pan off, along with the parchment paper. Let the topping settle for a couple of minutes before slicing.

Recipe Tips & Tricks

Here are a few tips for making this pear upside down cake recipe for the first time.

Arrange the pears tightly. They shrink as they bake, so overlap them more than you think you need to. Gaps in the arrangement become gaps in the topping once the cake is flipped and it’s hard to fix after the fact.
Don’t skip the parchment on the bottom. The caramel layer sticks. Parchment is the difference between a clean flip and leaving half the topping behind in the pan.
Grease the pan well. Similarly, be sure to grease the bottom of the pan before adding the parchment paper as well as the sides. A well-greased pan is key for easily removing the pan later.
The 15-minute rest before flipping is important. The caramel needs time to firm up slightly before the cake comes out of the pan. Flipping too early means the topping slides off or the cake breaks apart. Too long and the caramel can stick and harden, 15 to 20 minutes is the sweet spot.

Proper Storage

Fridge: Pear upside down cake can stay at room temperature for the day it’s baked but after that, it should be stored in the fridge. Store in an airtight container or covered with plastic for up 4 days.
Reheating: individual slices warm up nicely in the microwave for 20 to 30 seconds. The caramel softens slightly and the cake tastes freshly baked again.
Freezing: This cake freezes well. Wrap individual slices tightly in plastic wrap and then foil and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving. The pear topping holds up surprisingly well after freezing.

Pear Upside Down Cake

Why This Pear Upside Down Cake Is So Good

Ingredient Notes

How To Make Pear Upside Down Cake

Recipe Tips & Tricks

Proper Storage