Moist pumpkin butter cake with a gooey topping that is a hit for any time of the year.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch cake pan.

  • Beat butter and brown sugar together with an electric mixer until creamy. Beat in eggs one at a time. Add pumpkin butter and vanilla extract.

  • Mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a bowl. Stir into the butter mixture.

  • Spread cake batter in the prepared cake pan. Mix brown sugar, butter, pumpkin butter, and cinnamon together to make topping. Spread topping over the cake batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts

378 calories; 20.2 g total fat; 82 mg cholesterol; 245 mg sodium. 47.5 g carbohydrates; 3 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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Rating: 3 stars
This made a very moist cake. There was not enough topping to cover all the surface and the bake time was off. Took 37 minutes for the center to finally bake all the way through. I liked it but not enough to make again. Read More