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Warm Pumpkin Pudding Cake

Warm Pumpkin Pudding Cake

  • 2 cups flour
  • 11/2 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • one egg (slightly beaten)
  • 1 cup buttermilk
  • 1 1/2 teaspoon vanilla
  • 2 sticks (1 cup) butter, melted
  • 1 cup pecans
  • 1/8 teaspoon cinnamon
  • 1 jar Stonewall Kitchen Maple Pumpkin Butter

  1. Grease a 9"x13" baking pan with shortening.
  2. Preheat oven to 325°F.
  3. Excluding the Maple Pumpkin Butter, mix all other ingredients well. Batter will be firm.
  4. Spread in prepared pan.
  5. Spread Maple Pumpkin Butter over batter.
  6. Bake until bubbles have risen to the top and cake feels firm to the touch, approximately 55-60 minutes. A toothpick should come out clean when inserted.
  7. Transfer to a rack to cool.


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