Easy Pumpkin Butter Cake

Perfect for fall entertaining, enjoy this delicious, moist upside down Pumpkin Butter Cake made with pumpkin butter. Serve with fresh whipped cream!

This pumpkin upside down butter cake is perfect for any fall party. Ooey Gooey pumpkin butter makes this cake rich and buttery-good. We’re reposting this cake recipe from October 2014 :)

Easy Pumpkin Butter Cake

Sometimes we don’t know what we’re missing until we experience something really wonderful. Like having people over for dinner, and really enjoying their company around the table. I’m not sure if you have any fall brunches planned, but this dessert, Pumpkin Butter Cake, your guests will be talking about for a long time.

Serve this warm cake in just 45 minutes.

Why we love this Pumpkin Cake

Fresh out of the oven, this Pumpkin Butter Cake is gooey, sweet, and so pumpkin-y wonderful! You could make it even richer and serve whipped cream on top!

The addition of pumpkin gives it incredible fall flavor that you cannot resist. Let’s just say it’s a “very rich cake, and a nice change from pumpkin pie.”

The cake is perfect for a dinner dessert, or breakfast or brunch coffee cake. It’s been our family favorite dessert at Thanksgiving, and the whole month before.

Ingredients for Upside down cake

The buttery, brown sugary topping (when you flip it over) is to die for. So let’s get started with these easy ingredients:

• Brown sugar
• Unsalted butter
• Jar of pumpkin butter
• Granulated sugar
• Eggs
• All-purpose flour
• Baking powder + baking soda + salt
• Heavy cream
• Vanilla

How do you make Upside Down Pumpkin Butter Cake

1. Preheat oven to 350 degrees. Lightly butter a 10″ round baking pan (a 9×12 pan works, too). You can line the bottom with parchment paper if you prefer.
2. Sprinkle the brown sugar in the bottom of the pan. Pour melted butter evenly over the brown sugar, then spoon the pumpkin butter evenly on top, spreading evenly.
3. Using an electric mixer on medium-high speed, beat together the butter and the granulated sugar until creamy. Add the eggs, one at a time, beating well.
4. Fold in the flour, baking powder, baking soda and salt into the butter mixture. Stir in the cream and vanilla until smooth.
5. Spoon the batter evenly over the pumpkin butter.
6. Bake until the top is golden and a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from the oven; transfer the cake to a wire rack and cool.

Run a knife blade around the edge of each cake to loosen it from the ramekin. Invert the cake onto a serving plate.

Lightly tap the bottom of the pan to loosen the cake, then lift the pan.

How do you serve butter (pumpkin) cake:

Serve the cake warm and top with whipped cream if desired.

Tips and substitutions:

This recipe makes a delicious breakfast treat or amazing dessert – you can serve it a la mode with a scoop of cinnamon or vanilla ice cream.

Walnuts or pecans can be added, too!

Trader Joe’s and Harry & David both carry pumpkin butter, which I used for this recipe.

We also love pumpin butter on toast, waffles, pancakes, banana bread – oh, so good.

The smell … well, the aroma just filled the house with love!

We let it cool, then cut it into perfect slices!

Enjoy!

More butter cakes to try:

Warm Raspberry Butter Cake

Brown Butter Banana Coffee Cake

Gooey Butter Cake (with a cake mix)

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Get the Recipe:

Pumpkin Butter Cake

An upside down cake made with pumpkin butter.

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Yield: 8

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Ingredients

 

1x2x3x

• ¾ cup brown sugar
• 6 Tbsp. unsalted butter + 1/2 cup unsalted butter, at room temperature
• 1 10 oz. jar pumpkin butter
• ½ cup granulated sugar
• 2 eggs
• 1 cup all-purpose flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• ¼ cup heavy cream
• 1 tsp. vanilla

Instructions

 

• Preheat oven to 350 degrees. Lightly butter a 10″ round baking pan (a 9×12 pan works, too). You can line the bottom with parchment paper if you prefer.
• Sprinkle the brown sugar in the bottom of the pan. Pour 6 Tbsp. of the melted butter evenly over the brown sugar, then spoon the pumpkin butter evenly on top, spreading evenly.
• Using an electric mixer on medium-high speed, beat together the 1/2 cup of butter and the granulated sugar until creamy. Add the eggs, one at a time, beating well.
• Fold in the flour, baking powder, baking soda and salt into the butter mixture. Stir in the cream and vanilla until smooth.
• Spoon the batter evenly over the pumpkin butter.
• Bake until the top is golden and a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from the oven; transfer the cake to a wire rack and cool for 10 minutes.
• Run a knife blade around the edge of each cake to loosen it from the ramekin. Invert the cake onto a serving plate. Lightly tap the bottom of the pan to loosen the cake, then lift the pan.
• Serve the cake warm and top with whipped cream if desired.

Notes

Reposted from October 2014.

Cuisine: American

Course: Dessert

Author: Sandy / Reluctant Entertainer

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