Ingredients
-
1
-
1/2
-
13
-
3
-
1
-
1/4
-
1/4
-
3
-
1
-
-
-
-
-
-
Directions
Williams-Sonoma Pumpkin Dessert Squares,The good folk at Williams-Sonoma were handing out samples of these a few weeks back. They were (of course) just scrumptious. These were made with Muirhead Pumpkin Pecan Butter (sold at W-S, needless to say), but I would imagine that any good pumpkin butter would do just fine.,DELISH! High demand in our house all through October and Novemeber.,The recipe calls for 1/2 cup of butter total… BUT says… Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13″ x 9″ baking dish. and then later asks for 1/4c butter for the topping. Is this correct OR is it 1/4 c of butter for the base AND 1/4c of butter for the topping? THANKS!
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Reserve 1 Cup of Cake Mix and Set Aside. |
|
3
Done
|
Mix Remaining Cake With With 1/2 Cup Melted Butter and 1 Egg. Press Mixture Lightly Into the Bottom of a 13" X 9" Baking Dish. |
|
4
Done
|
Mix One Jar of Pumpkin Pecan Butter With Remaining Two Eggs and Milk, and Pour Over Cake Mixture in Pan. |
|
5
Done
|
Mix Remaining 1 Cup Cake Mix With Flour, Sugar, Remaining 1/4 Cup Butter, and Cinnamon, and Crumble Over the Top of the Pumpkin Layer. |
|
6
Done
|
Bake 35-40 Minutes, or Until Golden. |
|
7
Done
|
Cool to Room Temp and Serve. |
