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Pear & Walnut Upside-Down Cake

Pear & Walnut Upside-Down Cake

This classic dessert, upside-down cake, has been updated for the season using pears and walnuts.

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25 min
Prep Time
1 hr 05 min
Total Time



1/4 cup Land O Lakes® Butter, melted

1/2 cup firmly packed brown sugar

2 medium Bartlett or Anjou pears, thinly sliced

1/3 cup chopped walnuts


1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup firmly packed brown sugar

1/3 cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

1/3 cup milk

1 teaspoon vanilla extract

How to make

  1. STEP 1

    Heat oven to 350°F. 

  2. STEP 2

    Pour melted butter into 9-inch round baking pan. Stir in 1/2 cup brown sugar. Arrange pear slices over brown sugar in single overlapping layer. Sprinkle with walnuts. Set aside.

  3. STEP 3

    Whisk together flour, baking powder, cinnamon and salt. Set aside.

  4. STEP 4

    Combine 1/2 cup brown sugar and 1/3 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Beat in eggs. Reduce mixer speed to low; add dry ingredients, milk and vanilla. Beat just until combined. Gently spread batter over pears.

  5. STEP 5

    Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around inside of pan to loosen sides of cake. Invert cake onto serving platter. Remove pie pan. Serve warm or at room temperature.

Tip #1

You can use 1 (15-ounce) can of pears instead of the fresh pears. Drain the pears, then pat dry and slice 1/8 inch thick.

Tip #2

This cake, served upside-down, is even “created” upside-down! The topping is made first and put in the bottom of the pie pan. The cake is added next and baked until golden brown. The brown sugar-butter mixture caramelizes as it bakes giving the pears and nuts a delicate candy-like coating. After baking, the cake is inverted and served upside-down – or is it right-side up?

Nutrition (1 serving)

350 Calories
18 Fat (g)
90 Cholesterol (mg)
290 Sodium (mg)
43 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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