Cakes & CupcakesNo. 9631 · The 2026 edition
Pear & Walnut Upside-Down Cake
This pear and walnut upside-down cake is a stunning fall dessert with caramelized fruit and a tender crumb.
Our own summary of the original by Land O'Lakes — the full post and photos live at landolakes.com.
This inverted cake features a buttery brown sugar and pear topping with crunchy walnuts, baked with a spiced vanilla cake layer. It's perfect for autumn gatherings and can be served warm or at room temperature.
Ingredients
Directions
- Preheat your oven to 350°F.
- Pour the melted butter into a 9-inch round baking pan. Stir in 1/2 cup brown sugar. Arrange pear slices in a single overlapping layer over the sugar mixture, then sprinkle with chopped walnuts. Set aside.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, combine 1/2 cup brown sugar and 1/3 cup softened butter. Beat at medium speed until creamy, scraping the bowl often. Add the eggs and beat well. Reduce mixer speed to low, then add the dry ingredients, milk, and vanilla. Beat just until combined. Gently spread the batter over the pears in the pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the inside of the pan to loosen the sides. Invert the cake onto a serving platter and remove the pan. Serve warm or at room temperature.
Per serving
- 18.0 fat g
- 43.0 carbs g
- 0.0 sugar g
- 350.0 calories
- 4.0 protein g
