Tuesday, September 25, 2012
Here is the recipe from that day. It is both easy and delicious, but does require a yellow cake mix, as well as pumpkin butter. It is a perfect additional to your fall breakfast or dessert table.
1 box of yellow cake mix(reserve 1 cup and set aside)
1/2c. melted butter
1/8 c. milk
1 c. flour
1 jar of Muirhead Pecan Pumpkin Butter(13.5 oz)
Mix the remainder of the yellow cake mix with1/2 cup of melted butter. Add one egg and mix well. Press this mixture lightly into the bottom of a 9 x 13 square pan. Set aside.
Mix the 1 cup of reserved cake mix with the flour, sugar, softened butter and cinnamon. Mix until crumbly,and sprinkle on top of the pumpkin mixture.
Bake at 350 degrees for 35-40 minutes until golden brown. Let cool slightly ,then cut into squares.