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Ingredients

1 cup unsalted butter 1 cup packed brown sugar 2 eggs ¾ cup maple-flavored pumpkin butter 1 teaspoon vanilla extract 1 ½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ½ teaspoon salt ½ cup brown sugar 4 tablespoons butter, cut into pieces 1 tablespoon maple-flavored pumpkin butter ½ teaspoon ground cinnamon

Nutrition Info

378.3 calories carbohydrate: 47.5 g cholesterol: 81.8 mg fat: 20.2 g fiber: 0.8 g protein: 3 g saturatedFat: 12.5 g servingSize: - sodium: 245.2 mg sugar: 33.6 g transFat: : - unsaturatedFat: : -

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

1 9x13-inch cake

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