Pumpkin Butter and Cherry Upside-down Cake

  • 1 jar  Kozlowski Farms No Sugar Added Cherry Spread
  • 1/3  cup  softened butter
  • 2  cups all purpose flour
  • 1-1/2  tsp. baking powder
  • 1/2  tsp. baking soda
  • 1/4  cup  softened butter
  • 1/4  cup  canola oil
  • 1  cup  white sugar
  • 1  tsp. vanilla
  • 2  eggs
  • 1  cup  Kozlowski Farms Old Fashioned Pumpkin Butter
  • 3/4  cup  milk
Preheat oven to 350 degrees.

Line a 13 inch baking pan with foil, grease foil.

Mix Kozlowski Farms Cherry Spread with 1/3 cup softened butter; pour into greased baking pan. Set aside.

In a medium bowl, stir together flour, baking powder, and baking soda. In a large bowl combine 1/4 cup softened butter and oil, beat with electric mixer on medium high for 30 seconds. Add sugar and vanilla, beat until combined, add eggs and beat well. Beat in Kozlowski Farms Old Fashioned Pumpkin Butter, add flour mixture, beat on low speed until just combined, then add milk beating at the same speed until combined. Carefully spread batter over Cherry and butter mixture in baking pan.

Bake for 30 to 35 minutes or until a toothpick inserted in pan comes out clean. Cool for 10 minutes. Transfer to a serving platter, remove foil and serve warm.