|Nut quick bread and muffin mix||15 1⁄2 Ounce (1 package, Pillsbury)|
|Chopped peeled pears||1 Cup (16 tbs), or shredded|
|Water||3⁄4 Cup (12 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Coconut||1⁄4 Cup (4 tbs)|
1 Preheat the oven to 350°Fahrenheit.
2 Grease the bottom of 8 or 9-inch square pan and dust with flour.
3 In a large bowl, mix all cake ingredients.
4 Using a spoon, stir 50 to 75 strokes until mix is moistened.
5 Into the prepared pan, pour the mixture.
6 Bake for 38 to 43 minutes or until top springs back when touched lightly in center and edges start to pull away from sides of pan.
7 Allow to cool for about 30 minutes on wire rack.
8 In a medium saucepan, melt butter over low heat.
9 Add in brown sugar and 3 tablespoons honey; cook , stirring for 1 minute.
10 Stir in coconut.
11 Evenly spread evenly over warm cake.
12 Broil 4 to 6 inches from heat for 1 to 2 minutes or until topping bubbles.
13 Cut into squares.
14 Serve warm or cool. If desired, top each serving with whipped cream and sprinkle with cinnamon.
Calories 432 Calories from Fat 202
% Daily Value*
Total Fat 23 g35%
Saturated Fat 7.1 g35.6%
Trans Fat 0 g
Cholesterol 89.9 mg30%
Sodium 369.2 mg15.4%
Total Carbohydrates 58 g19.3%
Dietary Fiber 2.5 g10%
Sugars 45.6 g
Protein 5 g9.3%
Vitamin A 5.5% Vitamin C 1.8%
Calcium 3% Iron 3.6%
*Based on a 2000 Calorie diet