Tis the season for all things PUMPKIN! I absolutely love all the sweet and savory pumpkin inspired baked goodies that begin popping up this time of year. The only problem is I’m not much for baking. I lack the patience and scientific precision it takes to pull off the perfect cakes, pies, or pastries. I’m definitely no Bakerella– I’m a Hot Potato– So when I stumbled upon this recipe that called for box cake mix and my favorite addition of the season- pumpkin butter– I was intrigued.
Inspired from a Williams-Sonoma recipe I played with a few years ago, these delicious pumpkin bars are now a staple on our Thanksgiving table.
Pumpkin Butter Bars
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)
1 tablespoon flour
1/4 cup sugar
1/4 cup butter, softened
3 tablespoons milk
1 teaspoon cinnamon
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.