Pumpkin-Pear Cake

• 3/4 c. brown sugar
• 1/4 c. butter, melted
• 1 tsp. cornstarch
• 1 (16 oz.) can pear halves
• 1 1/2 c. flour
• 1 1/2 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 3/4 tsp. baking powder
• 4 egg whites
• 1 c. sugar
• 1 c. canned pumpkin
• 1/2 c. oil

1. In bowl, combine brown sugar, butter and cornstarch.
2. Drain pears, reserving 3 tablespoons of the syrup.
3. Stir reserved syrup into brown sugar mixture.
4. Pour mixture into a 9 x 9 x 2-inch baking pan.
5. Arrange pear halves, small ends to the center and rounded side down, on top of syrup in pan.
6. In bowl, combine flour, spice, baking soda and baking powder; set aside.
7. In a bowl, beat egg whites until soft peaks.
8. Gradually add sugar, beating to stiff peaks.
9. Blend in pumpkin and oil.
10. Fold flour mixture into pumpkin mixture just until moistened.
11. Carefully spoon over pears.
12. Spread mixture evenly.
13. Bake at 350u0b0 for 50 to 60 minutes.
14. Cool about 5 minutes.
15. Loosen from sides of pan.
16. Invert onto serving plate. Serve warm.

brown sugar, butter, cornstarch, pear halves, flour, pumpkin pie spice, baking soda, baking powder, egg whites, sugar, pumpkin, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792366 (may not work)