• My ratio for making cinnamon sugar is 1 cup sugar to 3 tbsp cinnamon. You will only need about 1/3 cup of cinnamon sugar for this recipe.
• Prep the pan: Preheat oven to 350°F. Butter a 9x13-inch casserole dish or cast iron pan.

  Make the swirl: In a bowl, mix brown sugar, flour, and cinnamon. Stir in melted butter until crumbly.

  Mix the batter: In a large bowl, whisk pumpkin butter, pumpkin purée, melted butter (or oil), maple syrup, eggs, and vanilla until smooth.

  Add dry ingredients: Stir in flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix until just combined.

  Layer the cake: Pour half the batter into the prepared pan.

  Spoon or drizzle teaspoon-sized amounts of cream cheese over the batter.

  Sprinkle with half the cinnamon swirl mix.

  Add about 2 tablespoons cinnamon sugar on top.

  Finish layering: Evenly spread the remaining batter overtop (it’s fine if some cream cheese shows through).

  Top it off: Sprinkle the rest of the cinnamon swirl mix and another light sprinkle of cinnamon sugar.

  Bake: 30–35 minutes, or until the center is just set.

  Cool & serve: Let cool at least 10 minutes. Serve slightly warm or at room temperature.

Tips & Variations

• Pan size: A cast iron pan gives beautiful edges and heat retention.

  Extra crunch: Add chopped pecans or walnuts to the swirl.

  Glaze it: Drizzle with a simple powdered sugar glaze once cooled for a bakery-style finish.

  Storage: Because of the cream cheese, store leftovers in the refrigerator. Bring to room temp before serving or warm slightly.