Caramel Pear Pudding Cake

• 1 cup flour
• 2/3 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup milk or 1/2 cup half-and-half cream
• 1 medium pears, cut into 1/2 inch pieces (about 2 cups) or (16 ounce) can pears, drained and chopped (fresh pears are better to use!)
• 1/2 cup chopped pecans
• 3/4 cup packed brown sugar
• 1/4 cup butter
• 3/4 cup boiling water

1. Set oven to 375 degrees.
2. Lightly spray a 2-quart casserole dish with cooking spray.
3. In a large mixing bowl, mix together flour, white sugar, baking powder, cinnamon and salt.
4. Add in the milk; beat until smooth (add a little more milk or cream if the mixture is too thick).
5. Stir in the chopped pears and pecans.
6. Transfer to the prepared casserole dish.
7. In a bowl, combine the brown sugar, butter and boiling water; (this mixture will be thin, but will incorporate into the cake while baking) mix well, pour evenly over the batter.
8. Bake for 35-40 minutes.
9. Serve hot with ice cream or Cool Whip topping (I prefer it with vanilla ice cream!).

flour, white sugar, baking powder, cinnamon, salt, milk, better, pecans, brown sugar, butter, boiling water

Taken from www.food.com/recipe/caramel-pear-pudding-cake-103718 (may not work)