Gluten-Free Pumpkin Butter Streusel Cake

A little pumpkin makes any gathering feel more like fall. This Gluten-Free Pumpkin Butter Streusel Cake combines layers of Farmview Market Pumpkin Butter and tender vanilla cake with a buttery pecan streusel on top. It’s warm, simple, and made for sharing around the table all season long.

INGREDIENTS

Cake

• 1 bag Bob's Red Mill Gluten-Free Vanilla Yellow Cake Mix, divided
• 2 large eggs
• 1 cup full-fat sour cream
• 1/4 cup Rock House Creamery Whole Milk
• 1 tsp vanilla bean paste

Pumpkin Butter Layer

• 1/2 cup Farmview Market Pumpkin Butter
• 1/4 cup prepared cake batter

Streusel

• 1/2 cup reserved cake mix
• 1 cup light brown sugar, packed
• 1/4 cup butter, melted
• 1 tsp ground cinnamon
• 1/2 cup Riden Pecan Co. Pecan Pieces, optional

INSTRUCTIONS

• Preheat oven to 325°F. Grease a 9x9-inch baking pan and line with parchment, leaving an overhang on two sides.
• Reserve 1/2 cup cake mix for the streusel.
• Make the streusel: Mix reserved cake mix, brown sugar, cinnamon, pecans and melted butter until crumbly. Set aside.
• Make the batter: Mix remaining cake mix, eggs, sour cream, milk and vanilla until smooth. Do not overmix.
• Make the pumpkin layer: Stir 1/4 cup prepared cake batter into the pumpkin butter until smooth.
• Assemble: Spread half the cake batter in the pan. Dollop and gently spread the pumpkin mixture over the batter, leaving a 1/2-inch border. Dollop remaining batter on top and gently spread to the edges without mixing the layer.
• Top with streusel and press lightly to adhere.
• Bake 55-65 minutes, or until the center is set and a toothpick inserted into the cake portion comes out with a few moist crumbs but no wet batter.
• Cool completely before cutting.

Serve it as an after-dinner treat, bring it along to your next gathering, or enjoy a slice with a cup of coffee. Stop by Farmview Market to pick up the ingredients and bring a little taste of fall to your table.