a warm breakfast pudding that is more substantial than ordinary oats. It tastes fantastic the same day you make it and reheats beautifully for those hectic mornings at work. Add almonds, raisins, toasted coconut, dried cranberries, blackberries, or blueberries as a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-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.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 13 g |
| Sodium | 245 mg |
| Sugars | 34 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This made a very moist cake. There was not enough topping to cover all the surface and the bake time was off. Took 37 minutes for the center to finally bake all the way through. I liked it but not enough to make again.