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Upside-Down Gingerbread-Pear Torte

Perfect for the holidays, this cake marries the spicy flavors of gingerbread with the sweetness of pears.


1 box gingerbread mix

2 Markon First Crop D'Anjou Pears, sliced into 1/2-inch thick wedges

1/4 cup dark corn syrup

1/4 cup dark brown sugar

1 tsp. vanilla extract

1/2 tsp. cinnamon


Prepare gingerbread batter as directed; set aside.

In small sauce pot, bring brown sugar and corn syrup to a simmer. Add pears and remove from heat. Pour sugar mixture into the bottom of a buttered 9” round baking pan. Fan the pears around pan as shown in the picture. Pour gingerbread mix over sugar/pear mixture and bake as directed on the box. Remove from oven once the cake is cooked thoroughly, and let cool.

NOTE: Do not remove cake from pan until it has cooled completely.

Sugar mixture needs to harden for correct presentation.