Sunday, November 21, 2010

Pumpkin Pecan Butter Dessert Squares

A while ago, my MIL gave me this...

And i've been wondering what to do with it. I look at it everytime I open the pantry, and then I close the pantry on it. Just not quite sure what to use it for. And then I saw a post on Bakerella's blog about Pecan-Pumpkin dessert squares she has been enjoying at her book signings at Williams-Sonoma. And I was wondering why the recipe sounded familiar...and it's because I have a jar of this stuff staring at me from my pantry! And it's from Williams-Sonoma! And now I have something to bake with it!

Williams-Sonoma Pecan Pumpkin Butter Dessert Squares

recipe from Bakerella

18.25 oz. package yellow cake mix, set aside one cup
1/2 cup butter, melted
3 large eggs
13.5 oz. jar of Muirhead Pecan Pumpkin Butter
2 Tbsp milk
1 Tbsp flour
1/4 cup sugar
1/4 cup butter, softened
1 tsp cinnamon

  • Preheat oven to 350 degrees.
  • 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 1 cup of cake mix with the flour, sugar, and cinnamon.
  • Then 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 2 ” squares. Serves 24.
It starts with a box of yellow cake mix, this could not get any easier. These mixed up fast and baked up delicious. Like a moist yellow cake on the bottom and pumpkin pie on the top.

But to be honest, this picture is pretty uninspiring. Ho-hum. Do you really want to eat this? Or serve it to fancy company on Thanksgiving? I needed to dress it up a about this?

Okay, it's looking better. But it still needs something more...

Oh yeah! Looking better!!!

Now with the ice cream and caramel sauce, now you have yourself a dessert!! Or an afternoon snack eaten by myself in my bedroom with the door closed so the kids can't find me. I'm just saying...

It was a quick, easy dessert. I bet you could substitute pumpkin for the Williams-Sonoma ingredient because all it was was pumpkin and pecans. Hope you are having a great weekend! Thanks for stopping by!


Belinda said...

Oh man, I want to be your neighbor! Everything always looks fab! How are you not a rolly polly? ;-)

Mel said...

This looks really good Mara! My DD loves pumpkin butter on her toast:) I will have to try this sometime!

Joni Kix said...

Yeah, that's right! It's all about the presentation, hehehe... YUM!!!

Rebecca said...

mmmm it all looked good, but the caramel drizzle put it right over the top!

Sue said...

PERFECT! I have a jar of pumpkin butter from Trader Joe's! Thanks for the great idea!