Caramel Pear Pudding Cake

1 c Flour
2/3 c White sugar
1 1/2 ts Baking powder
1/2 ts Cinnamon
1/4 ts Salt
Ds Cloves
1/2 c Milk
16 oz Can pears drained and chopped
1/2 c Chopped pecans
3/4 c Brown sugar packed
1/4 c Butter or margarine
3/4 c Boiling water
Ice cream or whipped cream

In a large mixing bowl, stir together flour, white sugar, baking powder, cinnamon, salt and cloves. Add milk; beat until smooth. Stir in 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.

Caramel Pear Pudding Cake printer friendly version located here. (Just the recipe. Nothing else.)
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