Recipe: Pudding Cakes (7)

CARAMEL PEAR PUDDING CAKE

1 c. all-purpose flour
2/3 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
dash of ground cloves
1/2 c. milk
4 medium pears or 1 (16 oz.)
can pears
1/2 c. chopped pecans
3/4 c. packed brown sugar
1/4 c. butter or margarine
3/4 c. boiling water
ice cream or whipped cream

In a large mixing bowl stir together flour, granulated
sugar, baking powder, cinnamon, salt and cloves. Add milk;
beat until smooth. Peel and cut pears into 1/2-inch pieces.
Stir in pecans and pears. Turn into an ungreased 2 quart
casserole. In separate bowl combine brown sugar, butter or
margarine and boiling water; pour evenly over batter. Bake in
a 375 degrees oven for 45 minutes. Serve immediately with ice cream
or whipped cream. Makes 8 servings.

BROWN BETTY PUDDING CAKE

1 c. brown sugar
1 c. flour
1/2 c. milk
1 c. raisins
2 tsp. baking powder

Sauce:
1 c. brown sugar
2 c. water
2 tsp. butter
pinch of salt
1 tsp. vanilla

Combine brown sugar, flour, milk, raisins and baking
powder. Pour into greased 9 x 9 x 2-inch pan. Make sauce and
pour on top of batter. Bake at 350 degrees for 30 minutes or until
done.

PISTACHIO PUDDING CAKE

1 box lemon cake mix
3 eggs
1 c. water
4 drops green food coloring

Beat well and pour into 9 x 13-inch greased and floured
pan. Top with 1 box instant pistachio pudding and 1/2 cup
sugar. Sprinkle over top and pour 1 1/2 cups of boiling water
over that. Bake at 350 degrees for 45 to 50 minutes. Serve upside
down.

LORI'S FAVORITE RHUBARB PUDDING CAKE

4 c. diced rhubarb
1 c. sugar
3/4 c. water
1/4 c. shortening
1/2 c. sugar
1 egg
1/2 tsp. vanilla
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk

In a saucepan boil until soft your rhubarb, sugar and
water. In a bowl cream shortening and sugar. Beat in egg and
vanilla. Add flour, baking powder, salt and milk. Pour batter
into a 9-inch greased cake pan. Spoon hot rhubarb sauce on
top. Bake at 350 degrees for 40 minutes.

BUTTERSCOTCH PUDDING CAKE

1/2 c. flour
1/3 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 c. milk
1 Tbsp. melted oleo
1 1/2 tsp. vanilla
1/2 c. packed brown sugar
2/3 c. boiling water

In shallow casserole combine flour, sugar, baking powder
and salt. Stir in milk, oleo and vanilla. When well combined,
sprinkle on top, but DO NOT MIX IN, the brown sugar. Pour the
boiling water on top. DO NOT STIR. Bake at 350 degrees for 40
minutes or until top is lightly browned. Serve warm or cold.
Makes 4 servings.

CINNAMON PUDDING CAKE

Liquid Mixture:

2 c. brown sugar
2 c. water
2 Tbsp. butter

Cake Mixture:
1 c. sugar
1/4 c. shortening
1 egg
2 1/4 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 c. milk
pinch of salt

Mix liquid ingredients together and boil 5 minutes; set
aside.
Mix cake ingredients together; pour into 9 x 13-inch
cake pan. Spoon liquid mixture on top of cake mixture slowly.
When baked, pudding will be on bottom of pan. Bake until it
comes away from sides of pan. Bake at 375 degrees.

BLUEBERRY PUDDING CAKE

1/2 c. sugar
1/2 c. milk
1 c. flour with pinch of salt
butter (size of walnut)
2 tsp. baking powder

Put cup of berries or more on bottom of buttered pan.
Cover with the sugar batter.
1 c. sugar
small dots butter
1 c. boiling water
1 c. more fruit
Pour over all. Bake in a 350 degrees oven for 45 minutes to 1
hour. Also, very good if peaches are used instead of berries,
but use less hot water as peaches make so much juice.