This fall dessert has plenty of wow factor without a lot of fuss. To make the caramel, melt butter with brown sugar and crystallized ginger in a cast-iron skillet. Arrange some pear halves in the caramel, then top with a cake batter full of warm spices. Bake and cool the cake, then invert it onto a serving platter to reveal the oozy caramel and baked pears. Serve with other seasonal favorites like pumpkin and apple pie for the holidays, or simply after a weeknight dinner of roasted pork tenderloin.