This gingerbread cake is sassy andsweet, just like a pear.

My mom always made pear upside down gingerbread cake for Christmas. I don’t know why, but it was always my favorite cake. I would always beg her to make it. I would insist on going outside to play if she made it, and I would even go to bed without eating my dinner if she served it. But regardless of how many times I begged, she always made my favorite cake. And, of course, I couldn’t resist eating it right away.

-What is the recipe for pear upside down gingerbread cake?
-What are the ingredients?
-How long does the recipe take?
-How many servings can the cake make?
-What are the tips and advice for making this recipe?

-The recipe for pear upside down gingerbread cake is as follows:
-1 cup (2 sticks) unsalted butter, at room temperature
-1 1/2 cups granulated sugar
-2 large eggs, beaten
-2 teaspoons ground ginger
-1 teaspoon ground cinnamon
-1/2 teaspoon ground allspice
-3/4 cup light corn syrup
-2 tablespoons honey
-1 1/2 cups all-purpose flour
-1/2 teaspoon baking soda
-1/2 cup packed light brown sugar
-1/2 cup confectioners’ sugar
-1/2 cup chopped fresh parsley
-1/4 cup chopped fresh mint
-1/4 cup chopped fresh thyme
-1/4 cup melted butter
-1 (15-ounce) can pears, drained, thinly sliced
-1/4 cup (1/2 stick) unsalted butter, at room temperature
-1/2 cup granulated sugar
-2 large eggs
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground allspice
-3/4 cup light corn syrup
-2 tablespoons honey
-1 1/2 cups all-purpose flour
-1/2 teaspoon baking soda
-1/2 cup packed light brown sugar
-1/2 cup confectioners’ sugar
-1/2 cup chopped fresh parsley
-1/4 cup chopped fresh mint
-1/4 cup chopped fresh thyme
-1/4 cup melted butter

-If making the cake without frosting, preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan with butter.
-In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the granulated sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the ground ginger, cinnamon, and allspice.
-In a small bowl, whisk together the corn syrup, honey, and flour. Add to the mixer bowl and beat until well combined. Spread the batter in the prepared pan.
-Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes before inverting onto a cutting board.
-Strawberry frosting:
-1 cup chopped strawberries
-1/4 cup honey
-1/4 cup unsalted butter, at room temperature
-1/2 cup confectioners’ sugar
-1/2 teaspoon pink gel food color
-1/2 teaspoon vanilla extract
-In a small bowl, whisk together the strawberries, honey, butter, confectioners’ sugar, food color, and vanilla extract.
-Gingerbread frosting:
-1 cup (2 sticks) unsalted butter, at room temperature
-1 1/2 cups granulated sugar
-3/4 cup light corn syrup
-2 tablespoons honey
-2 cups all-purpose flour
-1/2 teaspoon baking soda
-1/2 cup packed light brown sugar
-1/2 cup confectioners’ sugar
-1/4 cup chopped fresh parsley
-1/4 cup chopped fresh mint
-1/4 cup chopped fresh thyme
-1/4 cup melted butter

-Can I freeze the cake?
-Yes, you can freeze the cake unbaked, though the servings will be smaller. Alternatively, you can frost and freeze the cake, then cut into individual servings before freezing.
-How long will it take to frost and freeze the cake?
-It might take about an hour to frost and freeze the cake.