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!


B 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 M said...

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

Rebecca Keppel 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!