About the Recipe
Yummy dessert that is a hit.
Catagories
Dessert
Source
Diana
Ingredients
1 Box Yellow Cake Mix
8 tbsp Unsalted Butter, melted (cube)
4 tbsp Unsalted Butter, cut into small pieces (1/2 cube)
3 Eggs, 1 Jumbo and 2 Large
1 Jar Muirhead Pumpkin Pecan Butter
2 tbsp Milk
1 tbsp All Purpose Flour
1/4 cup Sugar
1 tsp Ground Cinnamon
Preparation
Preheat oven to 350 deg. Lightly grease a 9 x13 (9.25 x 13.25) baking pan. Reserve 1 cup of cake mix in a bowl.
In a different bowl, stir together the remaining cake mix, melted butter, and 1 jumbo egg. Pour into prepared pan.
In another bowl, stir together the pumpkin pecan butter with the remaining 2 large eggs and the milk. Spread over the cake batter in the baking dish.
Add the flour, sugar, and cinnamon to the bowl with the reserved cake mix and stir together. Add the 4 tbsp of cold butter. Using a fork, cut the butter until pea-sized crumbs form and the mixture clumps together. Crumble over the mixture in the baking dish.
Bake until golden, about 40 minutes. Transfer pan to a wire rack to cool. Cut into squares.