Pumpkin Pudding Cake

• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon salt
• 3 large eggs, room temperature
• 3/4 cup dark brown sugar, packed
• 2 ripe pears, pared, cored, cut into small dice
• 1/2 cup canned pumpkin puree
• 1/2 cup chopped toasted pecans
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream, whipped

1. Heat oven to 375 degrees. Butter 8-inch square glass baking dish.
2. Mix flour, baking powder, spices, and salt in small bowl.
3. Using electric mixer, beat eggs and brown sugar on medium speed until thickened, about 2 minutes. Reduce speed to low and mix in flour mixture. Stir in pears, pumpkin, pecans, and vanilla by hand. Pour batter into prepared dish.
4. Bake cake until top is well browned, 30-35 minutes. Let cool slightly on wire rack. Serve warm, with whipped cream.

allpurpose, baking powder, ground cinnamon, ground allspice, ground cardamom, ground ginger, nutmeg, salt, eggs, dark brown sugar, pumpkin puree, pecans, vanilla extract, heavy cream

Taken from www.food.com/recipe/pumpkin-pudding-cake-339410 (may not work)