All the flavors of fall mixed into one cake, from the pumpkin butter in the mix, apple butter in the frosting, and the caramel sauce drizzled over the top.
• 2 C. Flour
• 2 tsp. Cinnamon
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Fine Grain Sea Salt
• 1 2/3 C. Sugar
• 4 Eggs, slightly beaten
• 1 C. Vegetable Oil
• 1 Louisburg Cider Mill Pumpkin Butter, 17-ounce jar
• 1 tsp. Vanilla
• 8 oz. Cream Cheese, at room temperature, cut into small cubes
• 1/2 C. Unsalted Butter (1 stick), at room temperature, cut into small cubes
• 1 C. Powdered Sugar
• 1 tsp. Vanilla Extract
• 1/2 C. Louisburg Cider Mill Apple Butter
• Louisburg Cider Mill Caramel Sauce, if desired
Preheat oven to 350ºF and butter a 9×13 or bundt pan or spray with non-stick cooking spray. In a medium bowl, stir together dry ingredients: flour, cinnamon, baking powder, baking soda, and salt.
In a separate bowl using an electric hand mixer, mix together sugar and eggs until lightened in color. Mix in oil, pumpkin butter, and vanilla until well combined. Add the dry ingredients to the pumpkin mixture, and mix at low speed until the batter is smooth. Spread batter into the prepared pan, and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan completely on a wire rack before frosting.
*Note: Baking in a bundt pan, may require longer to bake.
To make the frosting, place the cream cheese in a large bowl. Using a hand mixer, beat until smooth, add in the butter, continue beating until smooth and well blended. Next, add powdered sugar and vanilla, and beat until just combined. Mix in the apple butter, and then spread over the cake.
Drizzle Louisburg Cider Mill Caramel Sauce over the cake and serve.