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
- 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 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 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.
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:
Brown Butter Banana Coffee Cake
Gooey Butter Cake (with a cake mix)
Get the Recipe:
Pumpkin Butter Cake
Ingredients
- 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
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
love the “crust” of this cake and that it’s not super fluffy, my preference, thank you!
This looks perfect for fall! I LOVE pumpkin butter.
What a beautiful cake! I’m sure this is quite the crowd pleaser!!
This looks yummy! Just did a post on crock pot pumpkin butter. Now I have an idea for other ways to used it.
Love that glaze on top!
Will be making this however our local market does not carry pumpkin butter so I may have to concoct my own (surely it’s similar to making apple butter). Thanks for another great recipe! Love your outdoor family lounge room/patio pics, too. So cozy!
Thanks, Laura. Yes, any kind of “butter” jam recipe would work! Come back and tell me how it turns out!
That looks so yummy!!! Wow!!