Thursday, November 25, 2010

Pumpkin Dessert Squares

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

Directions:
  1. Preheat oven to 350° F.
  2. 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.
  3. Mix the jar of Muirhead Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix.
  4. 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.
  5. Bake for 35 to 40 minutes or until golden brown. Cool. Cut into squares. Serve with vanilla bean ice cream or whip cream!
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