Pumpkin Seed Butter Cake

Pumpkin Seed Butter Cake

Course Dessert


  • Oven


  • 4 pcs eggs
  • 1 cup vegetable oil
  • 2 cups cake flour
  • 2 cups sugar
  • 2 cups fresh pumpkin or canned pumpkin or butternut squash
  • 1/3 cup pumpkin seed butter
  • 1/4 tsp pumpkin spice
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp all spice
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp salt


  • Preheat oven to 350 degrees. Butter and flour a 10-inch bundt cake pan. In a large bowl, use a fork to beat eggs until smooth; then beat in vegetable oil, pumpkin ouree and pumpkin seed butter (do not use an electric mixture).
  • In another bowl sift together the remaining ingredients. Add the dry ingredients to the wet ingredients. Mix until well combined.
  • Pour the mixture into the bundt pan. Make sure no bubbles are present; pop to settle them. Bake for about 50 minutes or until a toothpick or skewer is inserted in the center of cake and comes out clean.
  • Place cake on a rack to cool, then invert cake onto a platter or plate.


It's time to enjoy a slice or two! It's great with ice cream, tea or coffee.
Keyword Pumpkin Seed Butter Cake
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