I was browsing through recipes to make for my Moms birthday. When I came across this Gingerbread Caramel Pear Upside Down Cake I knew it would be perfect! Angela has a complete step by step recipe on her blog that you can follow.
I used 8 inch 6 inch and 4 inch pans. To fill all 3 i had to make 1.5 batches of both the caramel and the cake! This cake was Vegan and absolutely delicious! It was incredibly moist and easy to make. The ONLY thing i would change would be to put a little less salt in the caramel.