Upside-Down Pear Gingerbread Cake

Inspired by my pineapple upside down cake and apple upside down cake recipes this boldly spiced upside down pear gingerbread cake combines your favorite holiday spices with juicy pears brown sugar caramel sauce and whipped cream. Serving warm brings out the flavors AND makes this a quick holiday dessert.
Ingredients
Topping
4 firm medium pears
12 cup 8 Tbsp 113g unsalted butter
12 cup 100g packed light or dark brown sugar
18 teaspoon ground cinnamon
Gingerbread Cake
2 cups 250g allpurpose flour spooned leveled

1 teaspoon baking soda
1 and 12 teaspoons ground ginger
1 and 12 teaspoons ground cinnamon
14 teaspoon ground cloves
14 teaspoon salt
34 cup 180ml unsulphured or dark molasses do not use blackstrap I prefer Grandmas brand
34 cup 180ml hot water about 100F 38C
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
13 cup 67g packed light or dark brown sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
for serving whipped cream or vanilla ice cream
Instructions
Prepare the topping Lightly grease a 9inch square baking pan. Peel core and slice pears into 18inch thick slices. Tightly layer the pears in the prepared pan as pictured above. Set aside.
Whisking constantly heat the butter brown sugar and cinnamon together in a small saucepan over medium heat. Once butter has melted vigorously whisk to ensure the butter is not separating from the brown sugar. Once it comes together it will keep whisking! pour evenly over pears.
Preheat oven to 350F 177C.
Make the cake Whisk the flour baking soda ginger cinnamon cloves and salt together. Set aside. Whisk the molasses and hot water together. Set aside.
Using a handheld or stand mixer fitted with a