Upside Down Pear Cake with Bourbon Caramel Sauce

Upside Down Pear Cake with Bourbon Caramel Sauce is the kind of dessert that feels like a warm hug for the soul. This moist, tender pear-spiced cake rests atop beautifully fanned pear halves, while a rich bourbon caramel sauce adds decadence and depth. You’ll love the way the juicy pears meld with the spices, the subtle sweetness of honey, a touch of applesauce for moisture, and that buttery caramel sauce with a boozy kick. The aroma alone—warm brown sugar, butter, pear, and bourbon—makes your kitchen irresistible. Whether it’s a cozy autumn evening or a special dessert for guests, this cake delivers texture, flavor, and comfort in every bite.

Why You’ll Love This Upside Down Pear Cake with Bourbon Caramel Sauce

• Elegant presentation: The pear halves arranged as fans make this cake look impressive without needing to be a professional baker.
• Balanced flavors: Warm spices like cinnamon and pumpkin pie spice, the natural sweetness of pears and honey, and the rich depth of bourbon caramel combine to give a complex taste experience.
• Moist and tender crumb, thanks to applesauce, honey, and butter — you get moisture without it being overly heavy.
• Versatile dessert: Great served with a scoop of ice cream, whipped cream, or alone with that caramel sauce—perfect for holidays, dinner parties, or comforting weekends.
• Homemade indulgence: Though it has a stunning look, it’s quite approachable—no fancy equipment needed, mostly simple pantry staples.

Ingredients

For the Cake

• 1 cup unsalted butter, room temperature (2 sticks)
• 1 ¼ cups firmly packed light brown sugar
• 2 large eggs, at room temperature
• 1 ½ cups all-purpose flour
• ¼ teaspoon salt
• 1 ½ teaspoons cinnamon
• ½ teaspoon pumpkin pie spice (or substitute nutmeg if you can’t find pumpkin pie spice)
• 1 ½ teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 cup sweetened applesauce
• ¼ cup honey
• ½ cup chopped walnuts
• 2 cans pear halves in juice

For the Bourbon Caramel Sauce

• 1 cup sugar
• 6 tablespoons room temperature butter
• ½ cup heavy whipping cream
• 2 tablespoons bourbon

Step-by-Step: How to Make Upside Down Pear Cake with Bourbon Caramel Sauce

For the Cake

1. Preheat & prep your oven to 350°F (175°C). Spray the bottom and sides of a cake pan with nonstick spray.
2. Arrange the pears: Drain the pear halves (reserve juice if desired for another use). On a cutting board, slice each pear half thinly. In the cake pan, start by fanning four pear halves: place the top (stem end) in the center and spread the slices outward toward the edge. Fill in between these initial fans with the remaining pears, keeping slices together. Set pan aside.
3. In a separate bowl, sift together flour, salt, baking powder, cinnamon, and pumpkin pie spice.
4. Using an electric mixer with paddle attachment, cream butter until smooth. Add the brown sugar and beat until the mixture becomes lighter in color and fluffy.
5. Add the eggs one at a time, beating each egg at least one minute before adding the next.
6. In another bowl, stir vanilla into the applesauce.
7. Alternate dry and wet: On low speed, add the flour mixture in three parts, alternating with the applesauce mixture. Begin with a portion of the dry ingredients, then some applesauce mix, and so on—ending with dry. Be careful not to overmix; just combine between additions.
8. Mix in the honey and chopped walnuts briefly until evenly distributed.
9. Gently spread the batter over the arranged pears in the pan. Smooth the top.
10. Bake in the middle rack of the oven for about 1 hour. At around minute 50, insert a toothpick in the center to check: if it comes out clean (or with just a few moist crumbs), it’s done.
11. Once baked, allow the cake to sit in the pan for at least 20 minutes. Then run a knife around the edges to loosen, and flip the cake onto a platter or cake stand so the pears are on top.

For the Bourbon Caramel Sauce

1. In a medium saucepan over medium-high heat, add sugar. Let it melt slowly, watching carefully—it can burn easily.
2. Once melted and starting to color, swirl the pan to ensure even heating and a rich amber hue.
3. Add butter, one tablespoon at a time, whisking constantly; handle bubbling carefully.
4. When butter is fully melted and incorporated, slowly drizzle in the heavy cream while whisking. The mixture will bubble vigorously; take care to avoid splatter.
5. After the cream is fully mixed, whisk in the bourbon. Remove pan from heat, whisk again to smooth out any clumps.
6. Let the caramel cool for at least 20 minutes before serving—it will thicken as it cools. If a skin forms on top, stir gently before using.

Helpful Tips

• Use pears that are firm but ripe. Too soft, and they’ll break apart when fanned; too hard, and they’ll remain undercooked.
• When slicing the pear halves, aim for consistent thickness so the “fans” look even and bake evenly.
• Don’t skip sifting the dry ingredients; it avoids lumps and helps the cake rise more evenly.
• Be attentive while making caramel—temperature control and quick mixing are key. Burnt caramel can ruin the flavor.
• Let the cake rest in the pan before flipping—this helps the pears release a little juice, avoiding sticking. Also use a knife around edges to loosen.
• If you have extra pear juice from the cans, you can reduce it into a syrup or brush it over the cake before serving for extra moisture.

Substitutions And Variations

• Spice swap: If you don’t have pumpkin pie spice, use equal parts cinnamon, nutmeg, and a pinch of cloves.
• Sugar alternatives: Substitute part or all of the brown sugar with coconut sugar or a granulated sugar + molasses mix for a different flavor.
• Dairy-alternative: Replace heavy cream with full-fat coconut milk for the caramel sauce; butter can be swapped with vegan butter if needed.
• Alcohol-free version: Omit the bourbon; add a splash of vanilla or a little bourbon extract to mimic flavor without alcohol.
• Fruit variations: Try using apple slices, peaches, or canned pineapple halves instead of pears for an Upside Down twist.
• Nut-free version: Omit walnuts or replace with pumpkin seeds or leave out entirely if allergies are a concern.
• Gluten-free option: Use a gluten-free all-purpose flour blend that measures 1:1 for wheat flour and includes xanthan gum.

Storage Instructions

• Let the cake fully cool before storing.
• If storing at room temperature: Cover loosely with cake dome or wrap with plastic wrap; will stay fresh for 2–3 days.
• Refrigeration: Place in an airtight container; the cake and caramel sauce will last about 5 days in the fridge. Bring to near room temperature before serving so the sauce flows well.
• Freezing: You can freeze slices of cake (without sauce) wrapped in plastic and foil; freeze up to 3 months. Thaw overnight in fridge, then warm slightly and serve with freshly made or warmed caramel sauce.

Nutritional Information

Here’s an approximate breakdown per serving (assuming 12 servings):

Serving Suggestions

• Serve warm, room temperature, or slightly cooled. Warmth helps the bourbon caramel sauce be pourable.
• Top with a scoop of vanilla bean ice cream or whipped cream for contrast.
• Garnish with chopped walnuts or pecans for crunch. A light dusting of cinnamon or powdered sugar makes it pretty.
• Drizzle extra bourbon caramel sauce over each slice at the table.
• Pair with hot beverages like coffee, chai tea, or a lightly spiced latte for cozy comfort, especially in cooler weather.

Frequently Asked Questions About Upside Down Pear Cake with Bourbon Caramel Sauce

Can I use fresh pears instead of canned?
Yes! Fresh pears work beautifully. Choose firm but ripe pears (such as Bosc, Anjou, or Bartlett) and peel them if you like. Quarter them and slice thinly before arranging them in the pan just like the canned halves.

My cake top is browning too quickly—what do I do?
If it’s browning too fast, loosely cover with aluminum foil during the last 15–20 minutes of baking. That will allow the inside to finish cooking without burning the top.

Does the caramel sauce harden when cold?
It does firm up as it cools, especially with cold heavy cream and butter. Warm it gently before serving—either in a small saucepan over low heat or a quick microwave burst—while stirring, so it becomes pourable again.

How can I reduce sugar or make the recipe healthier?
You can reduce sugar slightly (maybe cut the caramel sugar by 1–2 tablespoons) or use alternatives like coconut sugar. Also, using applesauce as included helps reduce need for extra fat. Substituting part of the butter with yogurt or a plant-based substitute works, though texture and flavor may change a bit.

Is it okay to omit the bourbon?
Absolutely! You can omit the bourbon in the caramel sauce. The sauce will still be delicious—just slightly less complex in flavor. If you want a similar flavor profile, try adding a little vanilla extract or a non​-alcoholic bourbon flavoring.

Can I scale this recipe up or down?
Yes. Use a similarly proportioned pan if you double. Bake time may increase slightly; check with toothpick for doneness. If making smaller, reduce all ingredients by the same ratio and check earlier for doneness.

Conclusion

Thank you so much for trying this Upside Down Pear Cake with Bourbon Caramel Sauce—it’s truly one of my favorite recipes to bake when I want something comforting yet show‑stopping. I hope you enjoy the lovely dance of flavors: tender pears, sweet spices, moist cake, and that luscious caramel with its warm bourbon note. Baking this reminded me of cozy family gatherings and the way dessert can make any moment feel special. I can’t wait for you to taste it for yourself—here’s to easy baking, bold flavor, and many joyful slices ahead. With warmest wishes for your kitchen adventures—I know it will be amazing!

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Upside Down Pear Cake with Bourbon Caramel Sauce

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• Author: lisa
• Total Time: 1 hour 25 minutes
• Yield: 12 servings 1x

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Description

This Upside Down Pear Cake with Bourbon Caramel Sauce features tender pear slices, warm spices, and a moist crumb—topped with a rich, buttery bourbon caramel. A comforting, show-stopping fall dessert that’s easier than it looks!

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Ingredients

Scale 1x2x3x

For the Cake

1 cup unsalted butter, room temperature (2 sticks)

1 ¼ cups firmly packed light brown sugar

2 large eggs, at room temperature

1 ½ cups all-purpose flour

¼ teaspoon salt

1 ½ teaspoons cinnamon

½ teaspoon pumpkin pie spice (or substitute nutmeg if you can’t find pumpkin pie spice)

1 ½ teaspoons baking powder

1 teaspoon vanilla extract

1 cup sweetened applesauce

¼ cup honey

½ cup chopped walnuts

2 cans pear halves in juice

For the Bourbon Caramel Sauce

1 cup sugar

6 tablespoons room temperature butter

½ cup heavy whipping cream

2 tablespoons bourbon

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Instructions

For the Cake

1. Preheat & prep your oven to 350°F (175°C). Spray the bottom and sides of a cake pan with nonstick spray.
2. Arrange the pears: Drain the pear halves (reserve juice if desired for another use). On a cutting board, slice each pear half thinly. In the cake pan, start by fanning four pear halves: place the top (stem end) in the center and spread the slices outward toward the edge. Fill in between these initial fans with the remaining pears, keeping slices together. Set pan aside.
3. In a separate bowl, sift together flour, salt, baking powder, cinnamon, and pumpkin pie spice.
4. Using an electric mixer with paddle attachment, cream butter until smooth. Add the brown sugar and beat until the mixture becomes lighter in color and fluffy.
5. Add the eggs one at a time, beating each egg at least one minute before adding the next.
6. In another bowl, stir vanilla into the applesauce.
7. Alternate dry and wet: On low speed, add the flour mixture in three parts, alternating with the applesauce mixture. Begin with a portion of the dry ingredients, then some applesauce mix, and so on—ending with dry. Be careful not to overmix; just combine between additions.
8. Mix in the honey and chopped walnuts briefly until evenly distributed.
9. Gently spread the batter over the arranged pears in the pan. Smooth the top.
10. Bake in the middle rack of the oven for about 1 hour. At around minute 50, insert a toothpick in the center to check: if it comes out clean (or with just a few moist crumbs), it’s done.
11. Once baked, allow the cake to sit in the pan for at least 20 minutes. Then run a knife around the edges to loosen, and flip the cake onto a platter or cake stand so the pears are on top.

For the Bourbon Caramel Sauce

1. In a medium saucepan over medium-high heat, add sugar. Let it melt slowly, watching carefully—it can burn easily.
2. Once melted and starting to color, swirl the pan to ensure even heating and a rich amber hue.
3. Add butter, one tablespoon at a time, whisking constantly; handle bubbling carefully.
4. When butter is fully melted and incorporated, slowly drizzle in the heavy cream while whisking. The mixture will bubble vigorously; take care to avoid splatter.
5. After the cream is fully mixed, whisk in the bourbon. Remove pan from heat, whisk again to smooth out any clumps.
6. Let the caramel cool for at least 20 minutes before serving—it will thicken as it cools. If a skin forms on top, stir gently before using.

Notes

Use firm-ripe pears for best texture. Don’t skip resting the cake before flipping—it helps prevent sticking. For alcohol-free caramel, substitute vanilla or bourbon extract. Caramel sauce can be made ahead and stored in the fridge.

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Category: Dessert

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 32g
• Carbohydrates: 52g
• Protein: 5g