Upside Down Pear Skillet Cake
makes 3 small cakes (6" skillets)
  • for the caramel layer:
  • 6 tbsp butter
  • ¾ cup brown sugar
  • for the cake:
  • 2 15oz. cans of sliced pears
  • 1 stick (8 tbsp) butter, unsalted, room temperature
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • 2 eggs, separated
  • ½ cup milk
  • 1½ cup flour
  • 2 tsp baking powder
  • ¼ tsp cream of tartar
  1. Preheat oven to 350 degrees F. In a small bow, mix together flour and baking powder to combine. Set aside.
  2. Melt 2 tsp of butter in one of the skillets. Add ¼ cup of brown sugar and melt together. Spreading it unto the sides to grease them. Take off the heat and place 8 slices of pears on top of the caramel. Set aside. Repeat with the other 2 skillets.
  3. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and sugar until light and fluffy. Add egg and vanilla extract and mix until combined. Add flour and milk a little at a time, starting and ending with the flour, and mixing well after each addition.
  4. In a separate bowl, mix egg whites with cream of tartar and whisk to firm peaks. Fold egg whites into the batter. Spoon batter into the skillets and spread gently to keep pears in position.
  5. Bake for 30 minute or until a toothpick inserted in the center comes out clean.
Recipe by Sweet Explorations at