The Back Story…
Several years ago, I walked into a Williams-Sonoma store lol and was slapped upside the head with an incredibly buttery, spicy fragrance that filled the air and changed my life! Haaaa!! In their test kitchen, they had just pulled out a pan of their buttery pumpkin cake bars! Wow, one melt-in-your-mouth bite and I was forever hooked. These light and tasty bars are perfect as the fall season kicks off, a treat for Thanksgiving dinner, served as light desserts for holiday events, and perfect on the dessert table at Christmas time. Oh, and they are really good, every day of the year with a cup of coffee for breakfast! Enjoy.
Serving Size: Yields 24 squares.
Total Prep Time:
15 min prep time. 30 min to bake.
- One package, yellow cake mix; set aside, one cup
- 1/2 butter, melted
- 3 eggs, large
- 1 jar, Muirhead pecan pumpkin butter
- 2 tbsp of milk
- 2 tbsp flour
- 1/4 cup sugar
- 1/4 cup butter, softened
- 1 tsp cinnamon
Preheat oven to 350°. 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″ x 13″ pan. Mix the jar of Muirhead pumpkin butter with two eggs and milk. Pour over the cake mixture. Stir the reserved cup of cake. Mix with the flour, sugar, softened, butter, and cinnamon. Mixed together until crumbly. Sprinkle over the top of the pumpkin layer. Bake for 35 to 40 minutes until golden brown. Cool. Cut into 2 inch squares. Serves 24.