About to go in my tummy ... for baby of course ...
Fresh out of the oven.
The secret ingredient. I got mine at Williams Sonoma but you can probably find it other places too.
Pumpkin Dessert Squares
1 package yellow cake mix; set aside one cup
½ cup butter, melted
3 eggs, large
1 jar of Muirhead Pecan Pumpkin Butter
2 tbsp milk
1 tbsp flour
2 tbsp sugar
¼ cup butter, softened
1 tsp cinnamon
- Preheat oven to 350° F.
- Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a greased 9" × 13" pan.
- Mix the jar of Muirhead Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix.
- Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer.
- Bake for 35 to 40 minutes or until golden brown. Cool. Cut into squares. Serve with vanilla bean ice cream or whip cream!