Williams-Sonoma Pumpkin Dessert Squares |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 16 |
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The good folk at Williams-Sonoma were handing out samples of these a few weeks back. They were (of course) just scrumptious. These were made with Muirhead Pumpkin Pecan Butter (sold at W-S, needless to say), but I would imagine that any good pumpkin butter would do just fine. Ingredients:
1 (18 ounce) box yellow cake mix |
1/2 cup butter, melted |
13 ounces pumpkin butter (specifically 1 13-oz. jar of pumpkin pecan butter) |
3 eggs |
1 tablespoon flour |
1/4 cup sugar |
1/4 cup butter, softened |
3 tablespoons milk |
1 teaspoon cinnamon |
Directions:
1. Preheat oven to 350.
2. Reserve 1 cup of cake mix and set aside.
3. 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.
4. Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
5. 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.
6. Bake 35-40 minutes, or until golden.
7. Cool to room temp and serve.
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