This vegan upside-down pear gingerbread is a unique twist on the classic upside-down cake. The unexpected and delightful pairing of sweet pears and tart gingerbread will make you forget about Dole pineapples!
I love pears. We really love pears in our house. But let’s be honest—pears are divas. They’re only perfectly ripe for about 10 minutes. Before that, they’re hard and fibrous; after that, they turn into slippery, mushy messes that are better suited for compost than snacking.
That said, when you catch a pear at its peak, it’s magic. Sweet, juicy, subtly floral—nothing quite compares.
Still, I absolutely hate to waste food. So I’m always on the lookout for ways to use up produce that’s gone a bit past its prime (or hasn’t quite made it there yet). This recipe is ideal for those just-shy-of-ripe pears—the ones that are a bit too firm for eating out of hand but still full of flavor and structure.
This pear upside-down gingerbread is my vegan twist on an old newspaper recipe I clipped out years ago. I tweaked it back then, and I’ve tweaked it again to create a plant-based version—and honestly, I think it’s even better now. The warm spices of the gingerbread pair beautifully (pun intended) with the sweetness of caramelized pears, and the result is a cozy, rustic dessert that feels both nostalgic and fresh.
It might look like a lot of ingredients, but don’t let that scare you off. It comes together more easily than you’d think, and the payoff is absolutely worth it.
Serve it warm with a scoop of vegan vanilla ice cream, or let it cool and enjoy it at room temperature. It’s perfect for a relaxed holiday brunch or a comforting dessert on a chilly evening.
🟢 Tip: How to Tell if a Pear is Ripe
Unlike many fruits, pears ripen off the tree, so they often need a little time on your counter. Here’s the trick: gently press near the stem with your thumb. If it gives just a little, it’s ripe and ready. If it’s rock hard, give it a day or two. If it’s soft all over and bruising easily, it’s headed for baking—or smoothies!
Swap It: Can I Use Apples Instead of Pears?
Absolutely! Firm, sweet apples like Fuji, Honeycrisp, or Gala work beautifully in this recipe. They hold their shape when baked and caramelize just as nicely. Slice them thinly and fan them out in the pan just as you would the pears. It’s not exactly the same, but the warm spices of the gingerbread make apples feel right at home.
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).
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