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1
Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray.
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2
Line the pan with parchment or waxed paper.
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3
Melt 2 tablespoons of the butter in a medium skillet over medium-high heat.
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4
Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes.
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5
Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
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6
Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
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7
In another bowl, whisk the milk, molasses, and remaining brown sugar.
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8
Add the eggs and whisk until smooth.
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9
Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
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10
Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling.
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11
Whisk the hot water into to the batter until just combined.
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12
Stir in the pears.
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13
Pour the batter into the prepared pan.
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14
Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
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15
Cool cake in the pan on a rack.
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16
Cut into 12 squares.
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17
Dust with confectioners' sugar before serving, if desired.
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18
In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association.
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19
As with all sweets, moderation is important.
