Saturday, September 17, 2011

Pumpkin Butter Squares

These are one of the hubby's favorite fall treats.  It is made with Muirhead Pecan Pumpkin Butter which is available on their website as well as at Williams-Sonoma.  It's a bit pricy so I like to wait until the week or two before Thanksgiving when it's on sale and buy as many as I can.  I made them for him this week and he shared them with his office and according to him they were a big hit.  So for everyone that asked me for the recipe, here you go!

Muirhead Pumpkin Butter Squares
Makes one 9x13 pan

  • 1 box of yellow cake mix, divided
  • 3/4 cup of butter, divided
  • 3 eggs
  • 1/8 cup of milk
  • 1 tablespoon flour
  • 1/4 cup of sugar
  • 1 teaspoon cinnamon
To make the crust:
  1. Take the box of yellow cake mix, reserve 1 cup, and mix remaining cake mix with 1/2 cup of melted butter and one large egg.
  2. Press lightly into the bottom of a 9x13 pan.
To make the pumpkin layer:
  1. Mix one jar of pecan pumpkin butter with 2 eggs and 1/8 of a cup of milk.
  2. Pour over crust.
To make topping:
  1. Mix and crumble the remaining 1 cup of cake mix with 1 tablespoon of flour, 1/4 cup of sugar, 1/4 cup of soften butter, and 1 teaspoon of cinnamon.
  2. Spread over the top of the pumpkin layer.
  3. Bake at 350 degrees for 35-40 minutes until golden.

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