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Raisin and Pear Upside-Down Gingerbread Cake

Raisin and Pear Upside-Down Gingerbread Cake

Keep these ingredients on hand in the pantry for a throw-together, rustic dessert.

Oxmoor House JULY 2004

  • Yield: Makes 8 to 10 servings
  • Cook time:35 Minutes
  • Prep time:11 Minutes


  • 1/3 cup butter
  • 3/4 cup firmly packed brown sugar
  • 1 (29-ounce) can pear halves, drained and sliced
  • 1/2 cup raisins
  • 1/3 cup walnuts, coarsely chopped
  • 12 maraschino cherries, halved
  • 1 (14.5-ounce) package gingerbread cake mix
  • 1 cup water
  • 1 large egg


Melt butter in a 12-inch cast-iron skillet over low heat. Sprinkle evenly with brown sugar. Arrange pear slices over sugar; top with raisins, walnuts, and cherries.

Stir together cake mix, water, and egg until moistened; pour over pears. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.

Invert immediately onto a serving platter. Cool before serving.

Tip: Make sure pears are well drained before arranging in skillet.


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Raisin and Pear Upside-Down Gingerbread Cake recipe