Why I Love This Recipe
This tasty fall treat is perfect for any Halloween party!
Ingredients You'll Need
1 package yellow cake mix; set aside one cup
1/2 cup butter, melted
3 eggs, large
1 13.5 oz jar of Pecan Pumpkin Butter (I got mine from Williams-Sonoma)
1/2 cup milk
1 tbsp flour
1/4 cup sugar
1/4 cup butter, softened
1 tsp cinnamon
Preheat oven to 350° F. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a 9" × 13" pan. Mix the jar of Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer. Bake for 35 to 40 minutes or until golden brown. Cut into "2 squares. Serves 24.
Questions, Comments & Reviews
I loved it! Here is a recipe to make the Pecan Pumpkin Butter:Spiced Pumpkin and Pecan Butter
Zest of 1 orange or zest of 1/2 orange and 1/2 lemon removed in wide strips with a swivel peeler
1 (29-ounce) can solid pack pumpkin plus 1/2 cup of water or 3 1/2 to 4 cups pumpkin puree prepared from scratch
2 cups light brown sugar, firmly packed
3 tablespoons strained fresh orange juice
3 tablespoons strained fresh lemon juice
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Pinch of ground cloves
1/3 cup pecans or walnuts, lightly toasted and very finely chopped
Simmer the orange zest in 2 cups water in a saucepan for 10 minutes, then drain it and mince it to a fine pulp. Measure out 1 tablespoon and reserve. Combine in a heavy-bottomed stainless-steel or other nonreactive saucepan, the pumpkin and water (if using canned) orange zest, sugar, orange juice, lemon juice, cinnamon, salt, allspice, ginger and cloves. Bring to a boil over medium-high heat, stirring constantly; lower the heat and simmer the mixture, stirring it very often with a wooden spatula, until it has become very thick, about 15 minutes. Sample the butter and add a little more of any of all of the spices, if you like (although flavors will blossom in storage). Add more sweetening if your taste buds request it.
Stir in the nuts and continue to cook for another 2 to 3 minutes. Ladle the boiling-hot pumpkin butter into clean, hot half-pint canning jars, leaving 1/4-inch headspace. Seal the jars with new 2 piece canning lids according to manufacturer's instructions. Process the jars for 10 minutes in a boiling water bath. Cool, label, and store for up to a year in a cool cupboard.
Makes 5 cups.
This looks and sounds really good.I have a question where can i fine the jar of Pecan Pumpkin Butter.I have never seen that before.
Thanks for sharing a wonderful recipe with us all.
Pecan Pumpkin Butter (which comes in a 13.5 ounce jar) can be purchased online at Williams-Sonoma.com, Muirheadfoods.com, and at Foodlocker.com. It may also be purchased at other stores online or at gourmet food stores.
Where do I purchase pecan pumpkin butter?