14
Submitted by KLHquilts
"The good folk at Williams-Sonoma were handing out samples of these a few weeks back. They were (of course) just scrumptious. These were made with Muirhead Pumpkin Pecan Butter (sold at W-S, needless to say), but I would imagine that any good pumpkin butter would do just fine."
photo by the_amynator 
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
16
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ingredients
- 1 (18 ounce) box yellow cake mix
- 1⁄2 cup butter, melted
- 13 ounces pumpkin butter (specifically 1 13-oz. jar of pumpkin pecan butter)
- 3 eggs
- 1 tablespoon flour
- 1⁄4 cup sugar
- 1⁄4 cup butter, softened
- 3 tablespoons milk
- 1 teaspoon cinnamon
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directions
- 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.
- Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
- Bake 35-40 minutes, or until golden.
- Cool to room temp and serve.
Questions & Replies
-
How do adjust the recipe for the reduced size of cake mixes. They were 18 ounces but have been reduced. I also use Trader Joe's pumpkin butter. Thank you.
Linda S.
-
I don’t have access to pumpkin pecan butter. Some say they used Trader Joe’s pumpkin butter. Should I add pecans to the pumpkin butter? Chris
chrisbetts07
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The recipe calls for 1/2 cup of butter total... BUT says... 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. and then later asks for 1/4c butter for the topping. Is this correct OR is it 1/4 c of butter for the base AND 1/4c of butter for the topping? THANKS!
jillaimg
-
Any suggestions for making this in altitude?
devtuck94
-
Does this cake need to be refrigerated
Karen Waterfield G.
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Reviews
-
I got this recipe at a Williams Sonoma store when my son was a baby. He is 13 now and this is still the only thing he demands every holiday. We found pumpkin butter at Trader Joe's is just as good. Our copy is torn and stained, so glad to find it online. Awesome dessert!
tontheverge
-
Oh man! This is awesome! I went into WS the other day and had a delightful sample of these. I knew I could make it myself. I made my own pumpkin pecan butter (delish!)and whipped this up. I made mine in ramekins for indiviual desserts for a party I am throwing. It made 7 ramekins, I baked them for only 25 min at 350 degrees. They turned out picture perfect. Everyone is raving about them-I will definintely make again.
MrsFlogerzi
-
I got this recipe when I worked at W-S one Christmas season it is excellent. I have used Trader Joe's pumpkin butter and it too was amazing...you couldn't tell the difference. The only thing missing...which I would love to know is the nutritional information. Does anyone know this?
Chef Mamarog
-
DELISH! High demand in our house all through October and Novemeber.
jillaimg
-
You can find more recipes using Muirhead Pecan Pumpkin on Muirhead's website, www.muirheadfoods.com. The brie shown on the home page is amazing, but the squares are so easy to make and always a hit every time.
jandmads
see 9 more reviews
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Tweaks
-
The only adjustment I made was I molded the crust up higher around the sides. ??
cheryl W.
RECIPE SUBMITTED BY
KLHquilts
212
- 23 Followers
- 141 Recipes
- 34 Tweaks
<p>My husband and I live in Cambridge MA with our dog Archie. <br /> <br />I used to be a mediocre cook, with little interest in cooking ... then I joined Weight Watchers in Oct. 2006. I finally realized that to maintain my weight, I needed to find lots of extremely yummy, healthy foods that I enjoyed eating -- and the best way to do that is to learn to cook, and to learn to enjoy cooking. This web site has been 95% responsible for getting me there! <br /> <br />As of Oct. 2007, I am a lifetime member of Weight Watchers, having lost 70 pounds and weighing less than I've ever weighed as an adult. I owe a lot of it to the recipes I've found here! <br /> <br />Re: rating recipes -- I only give out five and four stars, and very occasionally three stars. I don't see any point in giving lower scores; I can't be sure a recipe has turned out badly because of something I've done. Besides, even if I don't like it, the next person might -- and if they see a one-star review, they'll never bother to try it. So I review the ones I've loved, and don't say anything about the ones that didn't work for me. <br /> <br />Hooray for vegetables! <br /> <br />. <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg alt= /> <br /> <br /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /></p>
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