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Apple Butter Gooey Butter Cake

This twist on a butter cake has a gooey spice layer that has a taste of fall. Made with Musselman’s Apple Butter.

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  • 1 cup flour
  • ¾ cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup unsalted butter, melted
  • 2 Tablespoons milk
  • ½ teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1 cup MUSSELMAN’S® Apple Butter
  • 1 egg
  • ¼ cup unsalted butter, melted
  • ½ teaspoon vanilla extract
  • 1 cup powdered sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • whipped cream and ground cinnamon, for serving


  1. Step 1
    Preheat oven to 350° F. Grease an 8 X 8-inch square pan.

  2. Step 2
    In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Whisk in the egg, 1/4 cup melted butter, milk, and vanilla until moistened. Spread evenly in the pan. (mixture will be slightly sticky).

  3. Step 3
    In a large bowl with an electric mixer, beat together the cream cheese and apple butter until smooth. Beat in the egg, then beat in 1/4 cup melted butter, and vanilla. Scrape the bowl then beat in the powdered sugar, cinnamon, and nutmeg.

  4. Step 4
    Spread the filling over the cake layer then bake 45-50 minutes or until the center is set. (Do not overbake as the center should be slightly gooey). Cool completely before serving.

  5. Step 5
    Garnish with whipped cream and dust with cinnamon to serve. (for best results let cake sit at room temperature for 15-30 minutes before serving).

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