It just dawned on me that I came up with this recipe six years ago! Jon and Ken were transferring to Wilmington to open a new store there and I made this as their going away cake – because Jon really liked the pumpkin butter.
It’s still really good all these years later. While I made a sheet cake back then, I usually make it in a tube pan – we have a great square tube pan that makes a perfect cake every time – or as a layer cake.
This time around I frosted it with just cream cheese whipped with a bit of pumpkin butter. Yum.
- 2 1/4 cups cake flour
- 2 1/2 teaspoons baking powder
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 3/4 cup Pumpkin Butter
- 1/3 cup vanilla yogurt
- 1/3 cup honey
- 1 tablespoon vanilla extract
- 3/4 cup unsalted butter, room temperature
- 1 1/4 cups sugar
- 3 large eggs
Preheat oven to 350F. Line half-sheet pan or 2 9″ pans with parchment paper. Butter and flour. Sift flour and next 5 ingredients into medium bowl. Whisk pumpkin, yogurt, honey and vanilla in small bowl to blend. Using mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Mix dry ingredients into butter mixture alternately with pumpkin mixture.
Spread batter evenly in prepared pan(s). Bake about 30 minutes or up to 45 minutes if using tube pan. Cool in pan on rack.