This recipe calls for 1 jar of pecan pumpkin butter that can only be purchased from Williams-Sonoma, but we just used one from Trader Joe's. It was just as delicious and less expensive!
1 box yellow cake mix (set aside 1 cup)
8 tablespoons unsalted butter, melted plus
4 tablespoons cold unsalted butter (cut into small chunks)
3 large eggs
1 jar Muirhead Pecan Pumpkin Butter
2 tablespoons milk
1 tablespoon all-purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon
1. Preheat oven to 350. Lightly grease a 9" x 13" inch baking pan.
2. Stir together the remaining cake mix, 8 tbsp. melted butter, and 1 of the eggs. Pour into the prepared pan.
3. Stir together the pumpkin butter, 2 eggs, and the milk. Pour over the cake batter in the pan.
4. Add the flour, sugar, and cinnamon to the bowl with the reserved 1 cup cake mix. Add the 4 tbsp. cold butter. Using a pastry blender, cut in the butter until pea-sized crumbs form and the mixture clumps together. Crumble over the pumpkin butter mixture.
5. Bake until golden, 35-40 minutes. Transfer the pan to a wire rack and let cool, then cut into squares and serve.
