Preheat oven to 350 degrees
Ingredients:
- 1 box yellow cake mix
- 1 Jar Muirhead Pumpkin Pecan Butter
- 3 eggs
- 1 Tablespoon of flour
- 1/4 cup of sugar
- 3/4 cup of unsalted butter
- 3 Tablespoons of milk
- 1 teaspoon cinnamon
Directions:
- Reserve 1 cup of the cake mix and set aside.
- Mix remaining cake mix with 1/2 cup of melted butter and 1 egg. Press mixture lightly into the bottom of a 13 x 9 inch pan.
- Mix 1 jar of Muirhead Pumpkin Pecan Butter with 2 large eggs and 3 tablespoons of milk and pour over cake mixture in pan.
- Mix reserved cake mix with 1 Tablespoon of flour, 1.4 cup of sugar, 1/4 cup of soft butter and 1 teaspoon of cinnamon.
- Crumble over the top of the pumpkin layer.
- Bake 35-40 minutes or until golden.
- Cool and serve.
Taken from Williams-Sonoma recipes
7 comments:
These are amazing!!! Such a great fall/winter treat. I know they warmed us up last night!
Mmm yummy. I am totally carving all things pumpkin right now - too bad Mexico can not oblige with anything. But my sis is shipping canned pumpkin to make choco chip pumpkin cookies. Yessss.
I tried these at the store yesterday. Loved them. Thanks for the recipe! Have you booked your flights yet??
I totally just made this for my class, since I promised them treats and pumpkin is perfect for October. It was really easy to make and I had most of the stuff at my house - especially after Diane gave me the butter. Anyway its in the oven and Im sure it will go over great.
I worked at Williams Sonoma last Christmas season and this recipe can also be made with their divine cranberry sauce. Same exact recipe--just sub the cranberry for the pumpkin.
Thanks for posting the recipe. How do you turn off the music on the website?
Scroll to near the bottom of the page and look on the side bar for the music player. To turn off the music you just press pause on the player.
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