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Delicious Reese’s Pumpkin Butter Cake with Peanut Butter Glaze

Reeses Pumpkin Butter Cake - featured image
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A moist and flavorful pumpkin butter cake studded with chopped Reese’s peanut butter cups and topped with a luscious peanut butter glaze. Perfect for a quick, comforting treat with a nostalgic sweet spot.

Ingredients

Scale
  • 1 cup pumpkin butter
  • 1 ¾ cups all-purpose flour (or gluten-free flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup granulated sugar (regular or coconut sugar)
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk or whole milk (dairy-free milk works too)
  • 6–8 Reese’s peanut butter cups, chopped
  • ½ cup creamy peanut butter
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons milk or cream
  • ½ teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch pan with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, beat softened butter and sugar with a mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and pumpkin butter.
  5. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined.
  6. Gently fold in chopped Reese’s peanut butter cups.
  7. Pour batter into the prepared pan and spread evenly. Tap the pan gently to release air bubbles.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if edges brown too quickly.
  9. Cool the cake completely in the pan on a wire rack for at least 30 minutes.
  10. Prepare the peanut butter glaze by whisking together peanut butter, powdered sugar, milk, vanilla extract, and salt until smooth and drizzle-able. Adjust milk for desired consistency.
  11. Drizzle the glaze over the cooled cake and let set for 15-20 minutes before slicing.

Notes

Use room temperature ingredients for better mixing. Do not overmix after adding flour to keep cake tender. Fold in chopped Reese’s gently to avoid melting. Let cake cool completely before glazing to prevent glaze from melting off. Adjust glaze thickness with powdered sugar or milk as needed.

Nutrition

Keywords: pumpkin cake, peanut butter glaze, Reese's, pumpkin butter, easy dessert, fall dessert, quick cake, peanut butter cups

Find it online: https://islatable.com/delicious-reeses-pumpkin-butter-cake-recipe-easy-peanut-butter-glaze-tutorial/