Caramel Pear Pudding Cake
Submitted by ober
Warm pear pudding cake with pecans, cinnamon, and cloves baked under a bubbling brown sugar caramel sauce. An old-fashioned comfort dessert best served hot with ice cream or whipped cream.
YIELD
1 cakePREP
20 minCOOK
45 minREADY
65 minThere’s a whole category of desserts where you pour hot liquid over batter and let the oven work its magic. This is one of the best.
Canned pears and chopped pecans get folded into a spiced batter, then a hot mixture of brown sugar, butter, and boiling water gets poured right over the top before baking.
As it bakes, the batter rises to the surface and the sugar mixture sinks to the bottom, creating a built-in caramel sauce underneath a tender, cinnamon-scented cake.
Serve it hot, scooped straight from the dish with a generous pile of ice cream or whipped cream melting over the top.
Pro Tips
- Don’t stir after pouring the brown sugar mixture over the batter. It needs to stay on top so it can sink and form the sauce during baking.
- Serve immediately out of the oven. The sauce thickens and the cake absorbs it as it sits, and while it’s still good, the contrast between warm sauce and fluffy cake is the whole point.
- Use canned pears in juice, not heavy syrup. The heavy syrup version makes the whole thing cloyingly sweet.
Ingredients
Directions
In a large mixing bowl, stir together flour, white sugar, baking powder, cinnamon, salt and cloves.
Add milk; beat until smooth.
Stir in canned pears and pecans.
Turn into an ungreased 2 quart casserole.
In a separate bowl combine brown sugar, butter and boiling water; pour evenly over batter.
Bake in a 375 oven for 45 minutes.
Serve immediately with ice cream or whipped cream.
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