Pecan Pumpkin Butter Dessert Squares
abgold
ingredients
- 1 package yellow cake mix; set aside one cup
- 1/2 cup butter, melted
- 2 large eggs + 1 large egg
- 1 jar Muirhead Pecan Pumpkin Butter (William Sonoma)
- 1/2 cup milk
- Crumb Topping:
- 1 cup reserved yellow cake mix
- 1 Tbsp flour
- 1/4 cup light brown sugar
- 1/4 cup softened butter
- 1/2 tsp cinnamon
directions
- 1
Preheat oven to 350F and grease bottom and sides of a 9“ x 13” cake pan
- 2
Divide yellow cake mix, placing all but one cup in a mixing bowl
- 3
Stir the melted butter and one egg into the cake mix
- 4
Press the mixture into a thin layer in the bottome of a grease 9“ x 13” pan
- 5
Mix Muirhead Pecan Pumpkin Butter with two eggs and milk
- 6
Pour this mixture over the cake mix base
- 7
Combine reserved cake mix with flour, sugar, softened butter, and cinnamon
- 8
Mix until crumbly and sprinkle over the top of the pumpkin layer
- 9
Bake 35-40 minutes until golden brown and set in the center
- 10
Cut into squares and serve warm or at room temperature
Source: Alyssa
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