Pumpkin Butter Bars
Ingredients
- 1 package yellow cake mix; set aside one cup
- ½ cup butter, melted
- 3 eggs, large
- 1 13 oz. jar of Muirhead Pecan Pumpkin Butter
- 2 tbsp milk
- 1 tbsp flour
- 2 tbsp sugar
- ¼ cup butter, softened
- 1 tsp cinnamon
- ½ chopped pecans, optional
Instructions
- Preheat oven to 350° F
- Measure out 1 cup of the cake mix and place in a small bowl. Set aside.
- Place the remainder of the cake mix in a medium sized 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 or Quarter Sheet pan.
- Mix together the Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this mixture over the cake mix.
- Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Stir in nuts, if desired.
- Sprinkle over top of the pumpkin layer.
- Bake for 35 to 40 minutes or until golden brown. Cool. Cut into 2" squares.
Notes
Equal amounts of good whole cranberry sauce can be substituted for the Pecan Pumpkin Butter.