The molasses, ginger, cinnamon and cloves in this Upside Down Ginger Pear Cake make this a great fall dessert. I made a double recipe because we were having a lot of people over and made it in my 18-inch cast iron skillet, but it usually is made in a 10-inch skillet. You melt butter and dark brown sugar in the pan and arrange the pears over. Then you make the batter and pour it over and bake it. It’s always so precarious and nerve wrecking when you go to flip the cake onto the serving platter, but luckily it came out pretty easily this time! I love the crispy caramelized bits of cake and pears. You can serve it with ice cream or whipped cream to really take it over the edge. Click here for the recipe….