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.