Pecan Pumpkin Butter Dessert Squares

26 Nov

These are literally Thanksgiving in your mouth.  Amazing and delicious, a must have for Autumn.

 

photo courtesy: google images

1 package yellow cake mix; set aside one cup

1/2 cup butter, melted

3 eggs, large

1 jar of Muirhead Pecan Pumpkin Butter (available at Williams-Sonoma)

2 tablespoons milk

2 tablespoon flour

1/4 cup sugar

1/4 cup butter, softened

1 teaspoon cinnamon

Preheat oven to 350 degrees.  Divide yellow cake mix, placing all but one cup in a mixing bowl.  Stir the melted butter and one egg into the cake mix.  Press the mixture into the bottom of a greased 9″ x 13″ pan.  Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk.  Pour over the cake mix.  Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon.  Mix together until crumbly.  Sprinkle over top of the pumpkin layer.  Bake for 35-40 minutes or until golden brown.  Cool, and cut into 2″ squares.  Serves 24.

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