Williams-Sonoma Pecan Pumpkin Butter Dessert Squares

By mitzzy

Ingredients

• 18.25 oz. package yellow cake mix, set aside one cup
• 1/2 cup butter, melted
• 3 large eggs
• 13.5 oz. jar of Muirhead Pecan Pumpkin Butter
• 2 Tbsp milk
• 1 Tbsp flour
• 1/4 cup sugar
• 1/4 cup butter, softened
• 1 tsp cinnamon

Preparation

Step 1

Preheat oven to 350 degrees.
Grease and flour a 9 X 13 pan.
Divide cake mix, placing all but one cup in a mixing bowl.
Stir the melted butter and one egg into the cake mix until combined.
Press the mixture into the bottom of the pan.
In another bowl, mix pumpkin butter with two eggs and milk until combined.
Spread pumpkin mixture over pressed cake mix.
Stir the reserved 1 cup of cake mix with the flour, sugar, and cinnamon.
Then add the softened butter and mix together until crumbly.
Sprinkle over the top of the pumpkin layer.
Bake for about 35 minutes or until golden brown.
Cool and cut into 2 ” squares. Serves 24.