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Pumpkin Pudding Cake

Ingredients

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

Directions

Grease a 9×13-inch baking pan with shortening. Preheat oven to 325 degrees F.  Excluding the Maple Pumpkin Butter, mix all other ingredients well. Batter will be firm. Spread in prepared pan. 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.

Notes

*Available in The Little Traveler’s Gourmet Department

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