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    Home » Blog » Desserts » Pecan Pumpkin Butter Cake

    Pecan Pumpkin Butter Cake

    October 9, 2013 by burntapple 2 Comments

    Enjoy sweet, spiced goodness with the perfect fall treat - a delectable pecan pumpkin butter cake! Learn how to make this easy yet scrumptious cake today!

    pecan pumpkin butter cake
    pecan pumpkin butter cake

    Making Pecan Pumpkin Butter Cake

    I LOVE pumpkin! It just screams fall and fall requires pumpkin! If you’re looking for a cozy and comforting fall treat, look no further than this delicious pecan pumpkin butter cake. With the perfect balance of spicy sweetness and moist texture, it’s sure to become an instant classic! Learn how to make this delightful cake today and enjoy moist perfection anytime you like.

    Gather Your Ingredients and Tools

    To make this tasty cake, you'll need a few ingredients:

    • 1 ½ cups unbleached all purpose flour (can substitute white whole wheat flour)
    • 1 ½ cups cake flour
    • 2 cups sugar
    • 1 tbsp baking powder
    • 1 tsp salt
    • 2 sticks (16 tbsp or 1 cup) butter, chilled and cut into small pieces
    • 1 tbsp pure vanilla extract
    • ½ cup plain greek yogurt
    • 13 ounces pecan pumpkin butter
    • 3 eggs
    • 1 tbsp flour
    • ¼ cup sugar
    • 3 tbsp milk
    • 1 tsp cinnamon

    Prepare the Pumpkin Butter Pecan Filling

    You'll want to use this recipe for pumpkin butter to have on hand for the recipe. Pumpkin butter is a delicious spread made from cooked pumpkin puree, sugar, and spices such as cinnamon, nutmeg, and ginger. It is versatile and flavorful and can be used in a variety of ways, from topping toast or pancakes to filling pastries and desserts.

    pecan pumpkin butter cake recipe
    pecan pumpkin butter cake recipe

    Combine the Cake Batter Ingredients

    1. Preheat oven to 350 degrees.
    2. In a mixing bowl, stir together the flours, sugar, baking powder, salt, butter and vanilla extract. Mix until the mixture becomes coarse and crumbly. Remove one cup of the cake mix and set aside.
    3. In the mixing bowl, stir in the greek yogurt and one egg. Mix until combined well. Press the mixture onto the bottom of a lightly greased 9x13 inch pan.
    4. In another bowl, stir together the pecan pumpkin butter, two eggs and three tbsp of milk until smooth.
    5. Pour pecan pumpkin butter mixture over the top of the cake and spread until smooth and even.
    6. In the bowl that was set aside earlier with the remaining cake mixture, combine the cake mix with the one tablespoon of flour, ¼ cup sugar, and one teaspoon cinnamon. Sprinkle evenly over the top of the cake.

    Serving Your Cake

    Once your cake has cooled it's time to enjoy it! You can top your pecan pumpkin butter cake with decorative pecans, a dusting of powdered sugar or a sprinkle of warming spices such as cinnamon and nutmeg. We love our cake with vanilla ice cream or Enjoy your dessert while its fresh and warm, or you can store leftovers in an airtight container in the fridge for up to 3 days.

    Love Pumpkin? So do we!

    If you are a pumpkin lover (or pumpkin connoisseur) try our whole collection of pumpkin recipes!

    Print
    Pecan Pumpkin Butter Cake

    Ingredients

    • 1 ½ cups unbleached all purpose flour (can substitute white whole wheat flour)
    • 1 ½ cups cake flour
    • 2 cups sugar
    • 1 tbsp baking powder
    • 1 tsp salt
    • 2 sticks (16 tbsp or 1 cup) butter, chilled and cut into small pieces
    • 1 tbsp pure vanilla extract
    • ½ cup plain greek yogurt
    • 13 ounces pecan pumpkin butter
    • 3 eggs
    • 1 tbsp flour
    • ¼ cup sugar
    • 3 tbsp milk
    • 1 tsp cinnamon

    Instructions

    1. Preheat oven to 350 degrees.
    2. In a mixing bowl, stir together the flours, sugar, baking powder, salt, butter and vanilla extract. Mix until the mixture becomes coarse and crumbly. Remove one cup of the cake mix and set aside.
    3. In the mixing bowl, stir in the greek yogurt and one egg. Mix until combined well. Press the mixture onto the bottom of a lightly greased 9x13 inch pan.
    4. In another bowl, stir together the pecan pumpkin butter, two eggs and three tbsp of milk until smooth.
    5. Pour pecan pumpkin butter mixture over the top of the cake and spread until smooth and even.
    6. In the bowl that was set aside earlier with the remaining cake mixture, combine the cake mix with the one tablespoon of flour, ¼ cup sugar, and one teaspoon cinnamon. Sprinkle evenly over the top of the cake.
    7. Bake for 35-40 minutes at 350 degrees or until the cake is golden.
    8. Remove from oven and allow cake to cool before serving.

    Notes

    Serve with vanilla ice cream or whipping cream.

    3.1
    https://burntapple.com/pecan-pumpkin-butter-cake/

    Recipe adapted from Food.com

    « William's Sonoma Pecan Pumpkin Butter
    Light Pumpkin Chocolate Chip Bread »

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    Reader Interactions

    Comments

    1. Betsy @ Romance on a Dime

      October 29, 2013 at 12:03 pm

      This looks so good!! I'll have to try it. Pinning this. Thanks for linking up at Romance on a dime!!

      Reply

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    minimal ingredient recipes with five ingredients or less and ready in under thirty minutes! many recipes are gluten free, dairy free and FODMAP friendly too!

    I've been making over recipes since I was ten. Back then I wasn't so great at it and created everything from rubber cakes for my Dad's birthday to rock muffins that put a hole in the wall.

    Diagnosed with colitis ten years ago and with three young children I had to learn to cook. But life was busy and there wasn't a lot of time to cook or figure out what I could eat!

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