Some desserts try too hard. This one doesn’t need to.
Mary Berry’s Pear Upside Down Cake is the kind of pudding that feels right for every season — tender sponge, cozy spices, and pears sitting golden in their own buttery caramel.

It’s simple, honest baking that still feels like something special.

Why This Pear Cake Works So Well

The quick caramel gives the pears a glossy coat that melts down into the sponge as it bakes.
Warm spices like ginger and allspice quietly boost the pears’ natural sweetness without shouting over them.
And the sponge itself — it’s buttery, soft, and just firm enough to flip out neatly without crumbling.

Simple moves, no fancy tricks — just the right balance done properly.

Ingredients (And Why They Matter)

• Caster Sugar + Butter (for caramel): Creates that golden, glossy top.
• Dark Rum + Ginger Syrup: Add depth and a gentle heat under the sweetness.
• Ripe, Firm Pears: Hold their shape but turn tender in the oven.
• Self-Raising Flour, Baking Powder: Ensure the sponge lifts without fuss.
• Ground Ginger + Allspice: Cozy, warming spices that marry perfectly with pears.
• Free-Range Eggs: Richer, more stable sponge texture.

How to Make It

1. Prep Your Tin

Grease a 20cm (8-inch) springform or loose-based tin.
Cut a baking paper circle a little bigger than the base so it folds slightly up the sides — this catches the caramel.

2. Make the Caramel

In a small, deep pan, melt 50g caster sugar gently over low heat.
When it turns golden, stir in 50g diced butter.
Take off the heat, then mix in 1 tbsp dark rum and 1 tbsp ginger syrup.

Let it cool for 15–20 minutes — it should coat the back of a spoon.

3. Prep the Pears

While the caramel cools, peel and quarter two large pears.
Slice each quarter into 3–4 slim wedges.

Toss the pear slices gently in the caramel.

4. Arrange and Build

Fan the caramel-coated pears in the bottom of your tin.

In a big bowl (or food processor), beat together:

• 125g softened butter
• 125g caster sugar
• 2 large eggs
• 125g plain flour
• 1 tsp baking powder
• 1 tsp ground ginger
• ½ tsp ground allspice

Beat until smooth.

Carefully spread the batter over the pears.

5. Bake

Bake at 180°C (160°C fan) for 35–40 minutes.
It’s ready when golden and a skewer poked into the middle comes out clean.

6. Turn Out

While still warm (but not piping hot), loosen the edges with a knife.
Place a serving plate over the tin, then flip it carefully.

Peel off the paper gently to reveal your glossy pear topping.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Cake sticks to tin	Caramel cooled too hard	Grease and line tin properly with high paper
Pears sink into sponge	Batter too thin	Beat batter until just spreadable, not runny
Cake dries out	Overbaked	Check early at 35 minutes, cover loosely if needed
Caramel hardens too fast	Left standing too long	Stir caramel occasionally while cooling

What to Serve With It

• A generous scoop of vanilla ice cream melting into the warm sponge
• Lightly whipped cream with a little ginger syrup stirred through
• Hot custard if you want proper British pudding comfort

How to Store and Reheat

Fridge:
Wrap leftovers tightly and refrigerate for up to 3 days.

Freezer:
Freeze individual slices wrapped in plastic and foil for up to 3 months.
Defrost at room temperature.

Reheat:

• Oven: 175°C (350°F) for 8–10 minutes covered in foil.
• Microwave: 20–30 seconds at medium heat.

A Quick Bite of History

The idea of upside-down cakes dates back centuries, but fruit-and-caramel versions like this became popular with the rise of reliable domestic ovens in the early 20th century.
Using pears gives a gentler, more autumnal version of the traditional pineapple style — and Mary Berry’s twist with ginger makes it quietly unforgettable.

Try More Mary Berry Recipes:

• Mary Berry Lemon And Poppy Seed Loaf Cake
• Mary Berry Carrot And Orange Cake
• Mary Berry All In One Chocolate Cake