Pear and Ginger Upside-Down Cake
55 mins (prep 20, cooking 35)
14 ingredients
10-12 servings
This cake is a nice change from the usual pumpkin pie or plain gingerbread. It is also an attractive dessert to bring to a family dinner or any get-together, really. I found this recipe online, and it said it was originally taken from Sunset magazine. Update: After storing leftovers in the fridge, the cake texture becomes really dense. I am not sure if it NEEDS to be stored in the fridge, but this cake is best eaten on the day it is made (in our [my husband's and my] opinion).

Categories:  <-60-mins , holiday , cakes , time-to-make , dessert ,
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Serving Size (185.43 g)
Servings 10
Amount per Serving
Calories 474.04 Calories from Fat 120.69
% Daily Value *
Total Fat 13.41g 206.32%
Saturated Fat 8.24g 412.15%
Trans Fat 0.48g %
Cholesterol 35.16mg 117.21%
Sodium 487.32mg 203.05%
Total Carbohydrate 86.46g 288.19%
Dietary Fiber 2.4 g 96.0%
Sugars 59.33 g %
Protein 4.56g 91.12%
Vitamin A 433.07IU% Vitamin C 1.98mg%
Calcium 185.86mg% Iron 3.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
crystallized ginger, ground ginger, large eggs