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Maple Pumpkin Butter Pudding Cake

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This delicious maple pumpkin butter pudding cake is perfect for fall…

This is my first recipe for the All Through the Year Cheer event Faith and I are hosting. This cake really says Fall to me. It’ a mix of smooth maple pumpkin butter and light cake. I bought my maple pumpkin butter from Stonewall Kitchen but I have seen a lot of different fruit butters available in my local grocery store. In fact I recently saw a plum butter that would go great with this cake.

I would recommend reading the directions thoroughly and not skipping steps like I did the first time. I forgot to add the baking powder and had to scoop off my pumpkin butter and then mix in the baking powder and then scoop the pumpkin butter back on top. But, even with that little mistake it still turned out great. I’m all about a recipe I can still mess up on and have it turn out delicious 🙂 Enjoy!!!

Everyone remember to submit their Fall recipe to Faith on October 29th…there will be a prize for the winner!!!

Maple Pumpkin Butter Pudding Cake


2 cups all purpose flour
1-1/2 cups sugar
4 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1-1/2 teaspoon vanilla extract
8 ounces butter, melted
2 cups pecans, chopped
1 (12 ounce) jar maple pumpkin butter


Grease a 9x13 baking pan with non-stick spray or shortening and preheat oven to 325 degrees.

In a large bowl mix together flour, sugar, baking powder, kosher salt, buttermilk, vanilla extract, butter and chopped pecans. The batter will be thick.

Add batter to the prepared pan and spread evenly.

Gently spread maple pumpkin butter over batter.

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.

Transfer to a rack to cool.