Rating: 3 stars
1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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  • 1 star values: 0

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

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Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

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

Directions

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

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  • 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; protein 3g; carbohydrates 47.5g; fat 20.2g; cholesterol 81.8mg; sodium 245.2mg. Full Nutrition
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