Pumpkin Butterfinger Cake

By srumbel

A Butterfinger and brown sugar topping makes this soft pumpkin cake a delicious way to start out the fall season.
from insidebrucrewlife.com

Ingredients

• For the Cake
• 1 - 8 ounce package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 2 teaspoons vanilla extract
• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• For the Topping
• 1 1/2 cups Butterfinger baking bits
• 1/4 cup brown sugar
• 2 teaspoons cinnamon

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Beat the cream cheese, butter, and sugars until creamy. Add the eggs, pumpkin, and vanilla and beat again.
Stir together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly stir into the butter mixture until combined.
Mix the topping ingredients together. Stir half the mixture into the cake batter.
Spread the cake batter in a greased 9x13 baking dish. Sprinkle the rest of the topping over the top. Bake at 350 degrees for 30-35 minutes. Let cool. Cut into 24 squares. Store in a tightly sealed container on the counter.