If you are part of the small but loyal group of people who have been introduced to Williams Sonoma Pecan Pumpkin Butter, then you probably know the magical bars that the little jar can yield. I have tried it with other brands of pumpkin butter and it is just not the same (this could be/is probably just in my head).
- 1 (18 ounce) box yellow cake mix
- 1/2 cup butter, melted
- 13 ounces WS pecan pumpkin butter
- 3 eggs
- 1 tablespoon flour
- 1/4 cup sugar
- 1/4 cup butter, softened
- 3 tablespoons milk
- 1 teaspoon cinnamon
- 1/8 teaspoon cloves
Preheat oven to 350. Reserve 1 cup of cake mix and set aside. 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. Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
interruption: I pour the pecan pumpkin butter in a small bowl, then crack the two eggs in, and then pour the milk INTO THE CONTAINER of the pumpkin butter. Close it, shake it around and then pour into the small bowl with the eggs and remaining pumpkin butter. This ensures that you get every bit of that 10-dollar-goodness.
Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, cloves and cinnamon, and crumble over the top of the pumpkin layer. Bake 35-40 minutes, or until golden.
Cool to room temp, cut into squares, serve and watch people rave.