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Paleo & AIP Pear Upside Down Cake with Easy Caramel Sauce

A lovely moist cake gets flipped to reveal fanned pears and caramel sauce-soaked-cake. A perfect Paleo and AIP dessert.
Course Dessert
Cuisine American, European, French
Keyword aip, cake, paleo, pears, upside down cake
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 servings
Calories 266kcal
Author Megan
Cost $5


  • cake pan
  • oven


  • 2 whole pears peeled
  • 1 cup unsweetened applesauce
  • 2/3 cup filtered water
  • 2/3 cup coconut butter warmed slightly
  • 1/2 cup cassava flour , only Otto's or Bob's brands are recommended; the cheaper brands are too starchy, and the cake will not turn out; see link to Otto's in Recipe Notes
  • 1/3 cup coconut flour
  • 1/4 cup fat of choice melted and cooled slightly, if solid fat
  • 1/4 cup coconut sugar
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon gelatin , see Recipe Notes for discount code and link
  • 1/2 teaspoon baking soda sifted
  • 1/4 teaspoon dried ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon sea salt

Easy AIP Caramel Sauce


  • Place coconut cream and coconut sugar in small saucepan. Turn heat to medium and bring to simmer, stirring to dissolve sugar.
  • Once simmering, reduce heat to very low and maintain simmer for 5 minutes. Stir occasionally. Turn off heat and stir in sea salt. Set aside.
  • Preheat oven to 350 degrees.
  • Grease 9" round cake pan. Slice pears and arrange decoratively around the base of the cake pan. (This will become the top of the cake.)
  • In large bowl stir together wet cake ingredients and sugar: applesauce, warm coconut butter, warm water, fat, apple cider vinegar and coconut sugar.
  • In smaller bowl sift together dry ingredients: cassava flour, coconut flour, gelatin, baking soda, ginger, cinnamon and sea salt.
  • Pour dry ingredients into wet ingredients and fold together until well mixed, without over-mixing.
  • Pour caramel sauce somewhat evenly over pears in cake pan. (Don't worry about spreading it evenly.) Scoop out batter and spread it evenly over the caramel and pears in the pan.
  • Bake in preheated oven 30 minutes. Remove to cooling rack for 10 minutes.
  • (Now: We unmold the cake while it's still warm so the caramel top and pears come away from the pan easily.) Carefully flip cake over onto plate or serving platter. (Do this by placing plate on top of pan. Hold both pan and plate together tightly and quickly flip.) Lift off cake pan. If any pears are displaced, simply put them back into place. Allow cake to cool completely.
  • Serve alone or embellish with coconut whipped cream.


Find the best, sustainable gelatin HERE. Use code BEAUTIFUL10 at checkout for 10% off your entire order.

I recommend Otto's Cassava Flour for the best quality. Find it HERE.

Find classic 9-Inch round cake pans HERE.


Calories: 266kcal | Carbohydrates: 25g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Sodium: 180mg | Potassium: 55mg | Fiber: 5g | Sugar: 11g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg