-
1
Preheat oven to 350F Drain pears, reserving juice; set both aside.
-
2
Combine melted butter, the 1/2 cup brown sugar, corn syrup, and 1 tablespoon reserved pear juice.
-
3
Pour brown sugar mixture into a 10-inch round baking pan or a 10-inch ovenproof skillet.
-
4
Cut each pear half into a fan by making four or five lengthwise cuts starting 1/2 inch from the stem end of pear through the bottom.
-
5
Arrange pears over syrup in pan with small ends to the center and rounded sides down.
-
6
Set aside.
-
7
In a mixing bowl stir together flour, ginger, orange peel, cinnamon, baking powder, and baking soda.
-
8
Set aside.
-
9
In a medium mixing bowl beat together the 1/3 cup butter and the 1/3 cup brown sugar with an electric mixer on medium to high speed until fluffy.
-
10
Add egg and beat well.
-
11
Beat in pumpkin and molasses until combined.
-
12
Alternately add flour mixture and 1/3 cup of the reserved pear juice to pumpkin mixture, beating at low speed after each addition just until smooth.
-
13
Carefully spoon over pears in pan.
-
14
Spread mixture evenly with back of spoon.
-
15
Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean.
-
16
Cool cake in pan on a wire rack for 10 minutes.
-
17
Using a narrow metal spatula, loosen cake from sides of pan.
-
18
Carefully invert cake onto a serving plate.
-
19
Serve warm, garnished with whipped cream.
-
20
Cover and refrigerate any leftovers.
