Pumpkin Pear Upside Down Cake | Recipes

Pumpkin Pear Upside Down Cake

(17) Ratings:
Prep Time:
Baking Time:
Makes:about 10 servings
Freezing:not recommended

This elegant dessert combines rich pumpkin and sweet pears to make a cake that’s perfect for any occasion. What a treat!



1/3 cup 75 mL packed brown sugar
1 tbsp 15 mL butter, melted
2 medium pears


1 1/4 cups 300 mL Robin Hood® Original All Purpose Flour
1 1/4 tsp 6 mL baking powder
1/2 tsp 2 mL baking soda
1 1/4 tsp 6 mL cinnamon
1/4 tsp 1 mL nutmeg
3 egg whites
3/4 cup 175 mL granulated sugar
3/4 cup 175 mL canned pumpkin purée (not pie filling)
1/3 cup 75 mL Crisco® Canola or Vegetable Oil


  1. Preheat oven to 350º F (180º C).
  2. Topping: Combine brown sugar and melted butter in small mixing bowl. Spread evenly in 9" (23 cm) round cake pan.
  3. Peel and core pears. Cut each into 12 slices. Arrange in pan.
  4. Cake: Combine flour, baking powder, baking soda, cinnamon and nutmeg in large bowl. Set aside.
  5. Beat egg whites on medium speed of electric mixer in separate large bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Blend in pumpkin and oil on low speed. Fold flour mixture into pumpkin mixture just until blended. Spread over pears.
  6. Bake in preheated oven for 35 to 40 minutes, or until toothpick inserted in centre comes out clean. Cool in pan on wire rack for 5 minutes. Loosen from sides of pan. Invert onto serving plate and enjoy warm.

Nutritional Information

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!