This is a Williams-Sonoma recipe that I make in the fall for my family. 

You can buy the pecan pumpkin butter at Williams-Sonoma or at www.muirheadfoods.com.

Minutes to Prepare: 10 

Minutes to Cook: 40

Number of Servings: 24

 Ingredients

         BASE LAYER:

         1 box Duncan Hines Super Moist Classic Yellow Cake Mix [18.25oz], reserving 1 cup

         1/2 cup butter, melted

         1 large egg

         PUMPKIN LAYER:

         1 jar Muirhead Pecan Pumpkin Butter

         2 tablespoons 2% milk

         2 large eggs

         TOPPING:

         1 tablespoon all purpose flour

         2 tablespoons granulated sugar

         1/4 cup butter, softened

         1 teaspoon cinnamon

Directions

PREHEAT OVEN TO 350 DEGREES.

GREASE A 13X9X2 BAKING PAN AND SET ASIDE.

1. Divide cake mix, reserving one cup in a small mixing bowl; set aside.

2. With the remainder of the cake mix, stir in the melted butter and one egg.

3. Press this mixture into the bottom of the prepared baking dish.

4. Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Spread this mixture over the pressed mixture in the baking dish.

5. Stir the reserved cup of cake mix with the flour, sugar, 1/4 cup of softened butter, and cinnamon. Mix together until it's crumbly. Sprinkle over the top of the pumpkin layer.

6. Bake for 35 to 40 minutes or until golden brown.

7. Cool and cut into 2" squares. Makes 24 squares.

Number of Servings: 24