| | Directions | | Preheat oven to 350°. Divide yellow cake mix, place all but one cup in a mixing bowl. Stir 1/2 C. melted butter and one egg into the cake mix. Press or spread the result into the bottom of a 9X13 pan. Mix the jar of pumpkin butter with the remaining 2 eggs and milk. Pour this result over the cake mixture. Stir the reserved cup of cake mix with the flour, sugar, 1/4 C. softened butter, and cinnamon. Mix together well and crumble. Sprinkle over top of pumpkin layer. Bake for 35-40 minutes or until golden. |
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| Ingredients | | - |  | 1 box yellow cake mix - reserve one cup |
| - | | 1/2 cup butter - melted |
| - | | 3 Eggs |
| - | | 1 jar Muirhead Pecan Pumpkin Butter - from Williams Sonoma |
| - | | 1/8 cup milk |
| - | | 1 tablespoon flour |
| - | | 1/4 cup sugar |
| - | | 1/4 cup butter - softened |
| - | | 1 teaspoon cinnamon |
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