Caramel Glaze:

1 c. brown sugar
1/2 c. butter
1/4 c. Eagle Brand milk

Stir all ingredients together in a small saucepan, over medium heat. Bring to a boil, stirring constantly for 2 1/2 minutes or until sugar dissolves. Drizzle over warm cake.

Batter:

1 tsp. salt
1 tsp. baking soda
1 1/2 c. pecans
2 tsp. vanilla extract
1 tsp. cinnamon, ground

Toss together diced pears and one tablespoon sugar, let stand 5 minutes. Beat eggs, 2 cups sugar, cinnamon and oil at medium speed with an electric mixer until blended. Combine flour, salt, baking soda and add to egg mixture. Beat until blended. Fold pecans, pears and vanilla extract. Pour batter into greased and floured 10 inch Bundt pan.

Bake at 350°F for 1 hour or until a wooden pick inserted in center of cake comes out clean. Remove from pan and drizzle caramel glaze over warm cake.