Perfect for fall entertaining, enjoy this delicious, moist upside down cake made with pumpkin butter, 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 time dinner parties planned, but this dessert, Pumpkin Butter Cake, your guests will be talking about for a long time.

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

We let it cool, then cut it into small pieces.

Pumpkin butter

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.

Pumpkin Butter Cake |

Pumpkin Butter Cake |

Pumpkin Butter Cake |

A special fall treat

I was happy last week when I made it, and Abby’s friends just happened to be hanging out in the kitchen as we pulled it out of the oven. Of course I asked them to do the “taste test.” :)

Pumpkin Butter Cake |

I’m excited for the leaves to be changing in our backyard. We have another month of entertaining outside and these colors just make my heart stop every time.

Reluctant Entertainer Backyard

So vibrant, you can’t help but swoon!

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Pumpkin Butter Cake

An upside down cake made with pumpkin butter.


  • 3/4 cup brown sugar
  • 6 Tbsp. unsalted butter + 1/2 cup unsalted butter, at room temperature
  • 1 10 oz. jar pumpkin butter
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup heavy cream
  • 1 tsp. vanilla


  • 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.
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