A few weeks ago we were at a friend's house and she made this dessert for us using a Williams Sonoma Pumpkin Pecan Butter recipe which we all thought was delicious. The only difference was that the Williams–Sonoma recipe called for a product that they sell (Muirhead Pecan Pumpkin Butter), which obviously has pecans in it and also comes in a 13.5 ounce jar.
I decided to go ahead and try it with Apple butter instead, and I gotta say it was quite yummy. I know my kids loved it and so did my hubby who's probably got the biggest sweet tooth out there.
(adapted from Williams–Sonoma' Pumpkin Pecan Butter Squares)
1 package Yellow Cake mix
1/2 cup butter, melted
3 large eggs
1 13 oz jar Apple Butter ( I only found the 20 oz jar so I used about a half of it)
2 tablespoon milk
1 tablespoon flour
1/4 cup sugar
1/4 cup butter, softened
1 teaspoon cinnamon
1 cup chopped pecans
Preheat oven to 350° F. Grease and flour a 9 x 13 pan.
1 package Yellow Cake mix
1/2 cup butter, melted
3 large eggs
1 13 oz jar Apple Butter ( I only found the 20 oz jar so I used about a half of it)
2 tablespoon milk
1 tablespoon flour
1/4 cup sugar
1/4 cup butter, softened
1 teaspoon cinnamon
1 cup chopped pecans
Preheat oven to 350° F. Grease and flour a 9 x 13 pan.
Divide cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix until combined. Press the mixture into the bottom of the pan.
In another bowl, mix pumpkin butter with two eggs and milk until combined. Spread pumpkin mixture over pressed cake mix.
Stir the reserved one cup of cake mix with the flour, sugar, cinnamon and chopped nuts. Add the softened butter and mix together until crumbly. Sprinkle over the top of the pumpkin layer.
Bake for about 35 minutes or until golden brown. Cool and cut into desired amount of bars.
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