Pumpkin Pudding Cake

Name: Pumpkin Pudding Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 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)

Recipe by JackieOhNo

Do you have a passion for pumpkin? Here is another way to satisfy it. Good Food Magazine, October 1986.

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READY IN: 1hr

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

Heat oven to 375 degrees. Butter 8-inch square glass baking dish.
Mix flour, baking powder, spices, and salt in small bowl.
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.
Bake cake until top is well browned, 30-35 minutes. Let cool slightly on wire rack. Serve warm, with whipped cream.

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