This tastes great! I first tasted this recipe at Williams-Sonoma; it was fantastic and easy to make!
1 box yellow cake mix
1/2 cup melted butter
3 large eggs
1 jar Muirhead Pumpkin Pecan Butter
1/8 cup milk
1 Tbs flour
1/4 cup sugar
1/4 cup butter
1 tsp Cinnamon
Preheat the oven to 350 degrees and lightly grease a 9x13 pan.
Reserve 1 cup of the yellow cake mix. Mix the remaining cake mix with ½ cup melted butter and 1 egg. Press into the bottom of the prepared sheet pan.
Mix 1 jar of the Muirhead Pumpkin Pecan Butter with 2 large eggs and 1/8 cup milk. Pour over the cake mixture in the pan.
Mix the reserved cup of the cake mixture with 1 T flour, ¼ cup sugar, ¼ cup butter and 1 t cinnamon. Mix with a pastry blender until butter is pea-sized and mixture clumps together. Crumble over the top of the pumpkin mixture. Bake in a preheated oven for 35-40 minutes or until golden.
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