Caramel Pear Pudding Recipe
Caramel Pear Pudding Recipe photo by Taste of Home

Caramel Pear Pudding Recipe

Read Reviews
5 5 10
Publisher Photo
Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it a winner whenever I serve it. It's nice to have a tempting fall cake that puts the season's best pears to excellent use. -Sharon Mensing, Greenfield, Iowa
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 8 servings


  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Pinch ground cloves
  • 1/2 cup milk
  • 4 medium pears, peeled and cut into 1/2-inch cubes
  • 1/2 cup chopped pecans
  • 3/4 cup packed brown sugar
  • 1/4 cup butter
  • 3/4 cup boiling water
  • Vanilla ice cream or whipped cream, optional

Nutritional Facts

1 serving (1 each) equals 359 calories, 12 g fat (4 g saturated fat), 17 mg cholesterol, 223 mg sodium, 63 g carbohydrate, 3 g fiber, 3 g protein.


  1. In a large bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2-qt. baking dish.
  2. In another bowl, combine the brown sugar, butter and water; pour over batter. Bake, uncovered, at 375° for 45-50 minutes. Serve warm with ice cream or whipped cream if desired. Yield: 8 servings.
Originally published as Caramel Pear Pudding in Taste of Home August/September 1998, p39

Reviews for Caramel Pear Pudding

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 22, 2014

"I prepared this recipe and I did make slight changes -I used 5 small apples, peeled and cubed, 1/8 tsp. cloves, 1/4 tsp. ground nutmeg and 1 tsp. rum extract! I also added 1/2 cup raisins with 1/8 cup all-purpose flour and baked the pudding in an 8x8x2" greased and floured baking pan at 375o F. for 45 minutes. It came out PERFECTLY! I learned that I NEEDED to KEEP the amount of milk as it is and the exact amount of water mixed with the brown sugar & butter! The first time I'd made this recipe, I'd "flunked" it, so I decided to try again and just keep the basic measurements just as it was! A tip I learned from my Mom: when this dessert is cooled, it can carefully be eased or cut and inverted to make a lovely presentation with the caramel sauce on top! It's like a square sticky bun in cake form! Thank you, Sharon Mensing,

for this recipe! I'm sure that I'll use it time and again NOW that I'm aware of NOT adding excess liquid! I admit that there are times I HAVE experimented with recipes, but to a FAULT and it doesn't ALWAYS work well! delowenstein"

Reviewed Aug. 18, 2012

"This was easy and is so good. I had pears and had no idea what to do with them, so I looked online for a recipe. I'm so glad I came across this one."

Reviewed Nov. 23, 2011

"This was a fantastic recipe. It will definately be going into my "favorites" recipe box. I didn't use the pecans because I don't care for them but this dessert tasted as though nothing was missing."

Reviewed Jan. 15, 2010

"This was so easy and turned out great! I completely forgot the pecans and it was still delicious!! It does bubble up somewhat in the dish while baking, so be sure to use a deeper-sided 2 quart dish to prevent bubbling over. Thanks for this easy & delicious recipe!"

Reviewed Jan. 11, 2010

"I love to make this delicious and easy recipe when someone gives us pears from their trees."

Loading Image