Caramel Pear Pudding Cake
A warm, comforting caramel pear pudding cake featuring tender pears, crunchy pecans, and a rich caramel sauce—perfect for dessert gatherings or cozy family dinners.
Ingredients
- 1 cup all-purpose flour ⓘ
- 2/3 cup granulated sugar ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon salt ⓘ
- dash of ground cloves ⓘ
- 1/2 cup milk ⓘ
- 1/2 cup chopped pecans ⓘ
- 2 cups pears, peeled and cut into 1/2-inch pieces ⓘ
- 3/4 cup packed brown sugar ⓘ
- 1/4 cup butter or margarine ⓘ
- 3/4 cup boiling water ⓘ
- ice cream or whipped cream ⓘ
Instructions
- In a large bowl, stir together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, salt, and ground cloves.
- Add the milk to the dry ingredients and beat until smooth.
- Stir in the chopped pears and pecans.
- Pour the batter into an ungreased 2-quart casserole dish.
- In a small saucepan, melt the butter and add the brown sugar to make the caramel sauce.
- Pour the hot boiling water over the batter in the casserole dish.
- Bake in a preheated oven at 350°F (175°C) for about 45 minutes, until the cake is golden and set.
- Serve warm with ice cream or whipped cream drizzled with caramel sauce.
Tips & Substitutions
For a richer flavor, consider using brown sugar in the cake batter instead of granulated sugar. You can substitute walnuts or almonds for pecans if desired. Make sure the pears are ripe for optimal sweetness. If you want to elevate this dessert, serve it warm with a drizzle of caramel sauce from the Chocolate Heaven Cake recipe.
Serving Suggestions
This cake is delightful served warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. For a more festive touch, drizzle with extra caramel sauce. It pairs beautifully with a cup of coffee or tea, making it a perfect dessert for gatherings or cozy evenings at home.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for 20-30 seconds or warm the whole dish in the oven at 350°F until heated through. This ensures the cake maintains its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel Pear Pudding Cake contains roughly 648 calories, with 7g protein, 85g carbohydrates, and 33g fat. It is an excellent source of calcium (37% of the Daily Value) and iron (30% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 698mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different fruits instead of pears?
Yes, you can substitute pears with apples or peaches for a different flavor profile. Just ensure the fruit is cut into similar-sized pieces to maintain even baking. Adjust the sugar level based on the sweetness of the fruit you choose.
Is it possible to make this cake ahead of time?
Absolutely! You can prepare the cake batter in advance and store it in the refrigerator for up to a day. However, it's best to pour the boiling water and bake it just before serving to ensure the cake rises properly and remains fluffy.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Make sure to check that all other ingredients, especially baking powder, are gluten-free. This will help maintain the cake's texture while accommodating dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).