Ingredients
- 1 jar of Muirhead foods pumpkin pecan butter
- 1 yellow box cake
- 3 eggs
- 1/2 cup butter, melted
- 1/4 cup butter, softened
- 1 tablespoons flour
- 1/2 cup sugar
- 3 tablespoons milk
- 2 teaspoons cinnamon
Directions
Preheat oven to 350.
Reserve 1 cup of cake mix and set aside.
Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13″ x 9″ baking dish.
Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
Bake 35-40 minutes, or until golden.
Cool to room temp and serve.
Muirhead Butters
Where to find them: I recommend ordering them directly from Muirhead’s website. The pumpkin is a fall flavor, so it is not available year round. If you cannot plan that far in advance (or you forgot), Williams Sonoma sells them in stores too. They’re a bit more expenses since it is not directly from Muirhead.
Other Flavors that work in this recipe: I’ve yet to find one that hasn’t worked in the recipe above! The two pictured to the right were in store at Williams Sonoma Winter 2020, the pumpkin pecan was sold out. I could not really find a difference in taste between the pumpkin pecan and the pumpkin caramel.
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