 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 32 |
|
Every year we make a trip to the US to shop and one of my favourite places to shop is the Williams-Sonoma store. This year they were serving samples of this made with their own Pecan Pumpkin Butter and giving away the recipe. Since I can't buy the pumpkin butter here I adapted the recipe to use a butter recipe already on Zaar. Absolutely delicious! Ingredients:
1 (18 ounce) box yellow cake mix |
1/2 cup butter, melted |
3 large eggs |
1 1/4 cups pumpkin butter (i used spicy pumpkin butter, takes 10 minutes to make) |
1/8 cup milk |
1/2 cup pecans, toasted and chopped |
1 tablespoon flour |
1/4 cup sugar |
1 teaspoon cinnamon |
1/4 cup butter, softened |
Directions:
1. Measure out one cup of the cake mix and set aside for the topping.
2. Mix remaining cake mix with 1/2 cup melted butter, then mix in 1 egg.
3. Press lightly and evenly into a lightly greased 9 X 13 baking pan.
4. Mix the pumpkin butter with 2 eggs and the milk.
5. Spread pumpkin butter over the cake base evenly.
6. Sprinkle chopped pecans over the pumpkin.
7. Mix the 1 cup reserved cake mix with the flour, sugar and cinnamon.
8. Add softened butter and mix until crumbly.
9. Sprinkle crumbs over the top of the cake.
10. Bake at 350 degrees for 35-40 minutes, until golden.
11. Note: If you're making your own pumpkin butter let it cool before using in this recipe.
12. Prep and cook times do not include the time to make the pumpkin butter.
|
|