Caramel Upside-Down Pear Cake 🍐🍯✨

If you’ve been looking for a dessert that feels cozy, looks fancy, and makes your kitchen smell like fall — this Caramel Upside-Down Pear Cake is it.

It’s tender, perfectly spiced, and sweetened naturally with honey and pears. The best part? The caramelized pear topping makes it look like something straight from a bakery — but it’s simple enough to throw together on a Sunday afternoon.

This is the kind of cake that’s just as good for brunch with coffee as it is for dessert with a scoop of vanilla ice cream.

You’ll Need

Caramel Drizzle

• 2–3 tablespoons Caramel Sauce

• 2-3 tbsp coconut sugar

Cake

• 2 pears, peeled and cut into ⅛-inch slices

• 3 cups blanched finely ground almond flour

• 1 teaspoon fine sea salt

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• 3 large eggs, at room temperature

• ⅔ cup pear sauce (or applesauce)

• ¼ cup honey – i used manuka

• 2 tablespoons olive oil

• 2 teaspoons vanilla extract

• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 325°F. Grease a 9-inch round cake pan with a little coconut oil OR line the bottom with parchment paper.

2. Add the caramel drizzle: Stir the caramel sauce in a small bowl and pour into the cake pan.

3. Arrange the pears: Layer the pear slices over the caramel in any design you’d like — and honestly, the more pears the better. Sprinkle over coconut sugar. Set aside.

4. Mix the dry ingredients: In a large bowl, whisk together the almond flour, salt, baking soda, cinnamon, and ginger.

5. Mix the wet ingredients: In a separate bowl, whisk together the eggs, pear sauce, honey, olive oil, vanilla, and lemon juice until smooth.

6. Combine: Pour the wet ingredients into the dry and mix until well combined — the batter will be fairly thick.

7. Bake: Scrape the batter into your prepared pan and gently spread the top with a spatula to avoid disturbing your pear design. Tap the pan on the counter a few times to release any air bubbles.

8. Bake on the center rack for 38–45 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.

9. Cool & flip: Let the cake rest at room temperature for 15 minutes, then gently run a knife around the edge to loosen it. Place a plate or baking dish over the pan and flip quickly — the cake should slide right out.

10. Slice and serve once cooled. Enjoy warm, room temp, or even chilled from the fridge!

Why You’ll Love It

• Cozy, caramelized pear topping that steals the show

• Naturally sweetened with honey and fruit

• Refined sugar–free, gluten-free, and made with wholesome ingredients

• Delicious warm or cold (and even better the next day!)

If you make this Caramel Upside-Down Pear Cake, tag me on Instagram — I love seeing your cozy bakes! 🍐✨

Caramel Upside-Down Pear Cake 🍐🍯✨

This Caramel Upside-Down Pear Cake is cozy, buttery, and made with almond flour for the perfect soft crumb. Sweet pears bake right into a layer of rich caramel drizzle that turns glossy and golden when flipped. It’s naturally gluten-free, perfectly spiced with cinnamon and ginger, and every bite tastes like fall comfort in cake form.

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Servings 12 servings

Ingredients

  

1x2x3x

• 2-3 tbsp caramel sauce drizzle
• 2 pears, pealed (optional) and sliced thin
• 2 tbsp coconut sugar to sprinkle over pears
• 3 cups blanched finely ground almond flour
• 1 tsp sea salt
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 3 large eggs at room temperature
• 2/3 cup pear sauce OR applesauce
• 1/4 cup honey
• 2 tbsp olive oil
• 2 tsp vanilla extract
• 1 tsp lemon juice

Instructions

 

• Preheat oven to 325°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.

  Add the caramel drizzle: Stir the caramel sauce in a small bowl and pour into the cake pan.
• Arrange the pears: Layer the pear slices over the caramel in any design you’d like — and honestly, the more pears the better. Sprinkle over coconut sugar. Set aside.
• Mix the dry ingredients: In a large bowl, whisk together the almond flour, salt, baking soda, cinnamon, and ginger.

  Mix the wet ingredients: In a separate bowl, whisk together the eggs, pear sauce, honey, olive oil, vanilla, and lemon juice until smooth.
• Combine: Pour the wet ingredients into the dry and mix until well combined — the batter will be fairly thick.

  Bake: Scrape the batter into your prepared pan and gently spread the top with a spatula to avoid disturbing your pear design. Tap the pan on the counter a few times to release any air bubbles.
• Bake on the center rack for 38–45 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
• Cool & flip: Let the cake rest at room temperature for 15 minutes, then gently run a knife around the edge to loosen it. Place a plate or baking dish over the pan and flip quickly — the cake should slide right out.

  Slice and serve once cooled. Enjoy warm, room temp, or even chilled from the fridge!

Tried this recipe?Let us know how it was!