Cake, Desserts

Pumpkin Pear Upside Down Gingerbread

1 15 oz can pear halves in juice pack
1/4 cup butter, melted
1/2 cup brown sugar
1 Tbsp light corn syrup
1 and 1/4 cup flour
1 and 1/2 tsp grated fresh ginger
1/2 tsp ground ginger
1 Tbsp grated orange peel
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup butter
1/3 cup brown sugar
1 large egg
1/2 cup canned pumpkin
1/4 cup molasses

Preheat oven to 350 degrees F. Drain pears, reserving juice; set both aside. Combine melted butter, 1/2 cup brown sugar, corn syrup and 1 Tbsp reserved pear juice. Pour brown sugar mixture into a 10-inch baking pan or skillet.
Cut pears in slices and fan out in a circle, placing on the brown sugar mixture, starting in the center. Continue with remaining slices in an outer circle. Set aside.
In a mixing bowl stir together flour, ginger, orange peel, cinnamon, baking powder, and baking soda. Set aside.
In a medium mixing bowl, beat together 1/3 cup butter and 1/3 cup brown sugar with an electric mixer until fluffy. Add egg and beat well. Beat in pumpkin and molasses.
Add flour and 1/3 cup of the reserved pear juice. Carefully spoon mixture over pears in the pan. Spread mixture evenly with the back of a spoon. Bake for 35 minutes or until toothpick inserted near center comes out clean.
Cool cake in pan for 10 minutes. Loosen cake from sides of pan. Carefully invert cake onto a serving plate. Serve warm, garnished with whipped cream.