Pumpkin Dessert Squares

Pumpkin Dessert Squares
Williams-Sonoma Hawaii--Lisa Dayley

1 box yellow cake mix (set aside 1cup)
½ cup melted butter
3 eggs
1 jar (13.5 ounce) Muirhead Pumpkin Pecan Butter (found at Williams-Sonoma)
1/3 cup milk
¼ cup sugar
¼ cup butter softened
1 teaspoon cinnamon
1 Tablespoon flour

1. Preheat oven to 350 degrees. Lightly grease 9x13 pan.
2. Reserve 1 up of the yellow cake mix and set aside.
3. Mix remaining cake mix with ½ cup melted butter and 1 egg. Press into the bottom of prepared 9x13 pan.
4. Mix 1 jar of Muirhead Pumpkin Pecan Butter with 2 eggs and 1/3 cup milk. Pour over cake mixture in the pan. Spread evenly.
5. Mix the reserved cup of cake mix with 1 Tablespoon flour, ¼ cup sugar, ¼ cup softened butter and 1 teaspoon cinnamon. Mix with a pastry blender until butter is pea-sized and mixture clumps together. Crumble over the top of the pumpkin mixture.
6. Bake in preheated oven for 35-40 minutes or until golden.