Gluten Free Caramel Pear Upside Down Cake

Pears don’t get enough love in baking. Apples get all the attention, but ripe pears with warm caramel and cinnamon? That combination is hard to beat.

This gluten free caramel pear upside down cake is one of my favorite ways to use them. The pears get soft and almost jammy as they bake under a layer of tender cake, and the caramel sauce basically makes itself in the skillet.

Everything about this recipe is gluten free, but you would never know it. The texture is moist and soft, and the almond flour adds a subtle richness that works perfectly here.

It is a great fall or winter dessert, but honestly I would make it any time of year when I can find good ripe pears at the store.

The whole thing comes together in one skillet, and it is way easier than it looks. Here is how to make it.

Why You’ll Love This Recipe

Stunning Presentation – The caramel pear fan pattern on top makes this cake look like it came straight from a fancy bakery.

Buttery Caramel Goodness – The brown sugar caramel layer soaks into every bite and gives the cake an irresistible rich sweetness.

Incredibly Moist Texture – The combo of almond flour and sour cream keeps this cake soft and tender from edge to center.

Ingredients

For the Caramel & Pears

• 1/3 cup Unsalted Butter
• 2/3 cup Brown Sugar, packed
• 1/4 tsp Salt
• 3 medium Ripe Bartlett Pears, peeled and sliced
• 1/2 tsp Ground Cinnamon

For the Cake

• 1 cup Almond Flour
• 3/4 cup Gluten Free 1-to-1 Baking Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 tsp Ground Cinnamon
• 1/2 cup Unsalted Butter, softened
• 3/4 cup Granulated Sugar
• 2 large Eggs
• 1 tsp Vanilla Extract
• 1/2 cup Sour Cream

How to Make

Step 1

Preheat your oven to 350 F. Melt 1/3 cup butter in a 10-inch cast iron skillet or oven-safe skillet over medium heat. Add the brown sugar and salt, stirring until the mixture bubbles and becomes smooth and caramel-like, about 2 to 3 minutes. Remove from heat.

Step 2

Arrange the pear slices in a beautiful fan pattern over the caramel. Sprinkle with 1/2 teaspoon of cinnamon. Set aside while you make the batter.

Step 3

Whisk together the almond flour, gluten free flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.

Step 4

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Mix in the vanilla.

Step 5

Add half the flour mixture and stir until just incorporated. Add the sour cream, stir to combine, then add the remaining flour mixture. Mix until you have a smooth, thick batter.

Step 6

Carefully dollop the batter over the arranged pears and spread it evenly without disturbing the fruit underneath. Smooth the top with an offset spatula.

Step 7

Bake for 40 to 48 minutes until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the skillet for exactly 5 minutes.

Step 8

Run a spatula around the edges, place a serving plate over the skillet, and flip in one swift motion. Let it sit for a moment before lifting the skillet away. Serve warm.

My Tips

Pick the Right Pears

You want pears that are ripe but still a bit firm. If they’re too soft, they’ll turn mushy in the oven and you’ll lose that nice pear shape in your fan pattern.

Press gently near the stem. If it gives just a little, that’s perfect. If your finger sinks right in, those pears are too ripe for this cake.

Bartlett pears ripen fast once they’re off the tree, so if yours are still hard, just leave them on the counter for a day or two. Don’t put them in the fridge because that slows down ripening.

Don’t Skip the 5-Minute Wait Before Flipping

The recipe says to cool in the skillet for exactly 5 minutes, and that timing really matters. Those 5 minutes let the caramel thicken up just enough so it clings to the pears instead of running off the sides when you flip.

If you flip too soon, the caramel will be too liquid and pool all over your plate. If you wait too long, the caramel will harden and stick to the skillet, and chunks of your cake will stay behind when you try to flip it.

Set a timer right when it comes out of the oven so you don’t lose track.

Spread the Batter Carefully Over the Pears

When you dollop the batter on top of the arranged pears, start by placing small spoonfuls around the edges first, then fill in the center. This makes it much easier to spread without pushing the pear slices out of place.

Use an offset spatula with a light touch. Don’t press down into the fruit layer. Just gently glide across the top of the batter to even it out.

If the pears shift, the whole design gets messed up and your finished cake won’t look as nice when you flip it.

More Tasty Recipes

• Gluten Free Pineapple Upside Down Cake
• Gluten Free Caramel Apple Skillet Cookie
• Gluten Free Peach Cobbler
• Gluten Free Sticky Toffee Cake
• Gluten Free Apple Pecan Crisp

FAQ

Can I use a different type of pear for this cake?

Bartlett pears work best here because they soften beautifully in the oven and have a sweet, juicy flavor that pairs perfectly with the caramel. If you can’t find them, Anjou or Bosc pears are solid alternatives.

Just make sure whatever pear you choose is ripe but still slightly firm. If it’s too soft, it can turn mushy under the cake, and if it’s too hard, it won’t caramelize as nicely during baking.