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decorated cake

Maple Pear Upside-down Cake with Maple Cream Cheese Frosting

Linda Appiah
This maple pear upside cake with maple cream cheese frosting is a perfect combination of flavors and texture to wow your friends and family.
Prep Time 20 mins
Cook Time 35 mins
Decorating Time 40 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 10
Calories 300 kcal


Maple Pear and Walnut Topping

  • ½ cup butter
  • ¼ cup maple syrup (pure)
  • ¼ cup brown sugar
  • 3 whole pears thinly sliced
  • ½ cup walnut chopped

Cake Batter

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup butter
  • 1 cup sugar
  • 3 large eggs
  • cup pureed pear
  • ½ cup milk

Maple Cream Cheese Buttercream

  • 2 cups unsalted butter
  • ½ cup cream cheese softened
  • 6 cups powdered sugar
  • ½ tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt


  • Preheat the oven to 350°F.
  • Prepare three 6x2 inches round cake pan or two 8x2 inches round cake pan with shortening and a dust of flour and set them aside.

For the Topping

  • Melt butter in a medium pan over low heat, then add the maple syrup, brown sugar and allow to simmer for 2 minutes.
  • Add the sliced pears and chopped walnut to the mixture to simmer for extra 2 minutes and take it off the heat. Divide the cooked pear, walnut, and caramel sauce from the pear among the three pans. Set aside.

For the Cake Batter

  • In a large bowl, whisk together all the dry ingredient (flour, baking powder and salt) and set aside.
  • In a separate bowl or stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition.
  • Reduce the speed of the stand mixer and add the dry ingredient alternating with milk. Scrape down the sides of the bowl and mix until all the ingredients are well combined.
  • Pour the cake batter over the pear and bake in the preheated oven for 30-35 minutes or until the cake feels firm to touch.

For the Maple Cream Cheese Buttercream

  • In a bowl of a stand mixer fitted with the paddle attachment or a medium bowl with a hand mixer, cream butter and cream cheese together on a medium high speed until well mixed and smooth.
  • Slowly add the powdered sugar one cup at a time, then add the vanilla extract and maple syrup until well mixed. Beat the frosting on medium-high for about 3 minutes until light, fluffy and smooth.

Decorating the Cake

  • To assemble the cake, place a nonslip mat on a turntable and then tape a 6 inches cake cardboard circle to an 8 inches cardboard circle (the 8 inches cardboard helps to transport the cake to the fridge and back)
  • Apply a small amount of buttercream to the center of the 6 inches cake board. Place the first cake on the board and add buttercream and spread evenly on the cake about ¼inche thick and smooth it a level as you can. Place another cake layer on top of the frosting and repeat the process until all the cakes are stacked.
  • The last cake layer should be placed flat side up that is the bottom should face up. Press down on the stacked cakes lightly to help the cakes stick to the icing. Crumb coat the cake with a thin layer of buttercream and smooth it with cake scraper.
  • Refrigerate the cake for about 30 minutes or 10 minutes in the freezer. Add the final thick layer of buttercream frosting, then add drops of maple syrup and add candied pears to decorate.
  • Serve and enjoy.


For a smaller cake, it is best to serve it by cutting it into wedges. 


Calories: 300kcal
Keyword Cakes
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