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Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 186.8
- Total Fat: 8.0 g
- Cholesterol: 42.4 mg
- Sodium: 191.6 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 0.0 g
- Protein: 1.9 g
View full nutritional breakdown of Muirhead Pecan Pumpkin Butter Dessert Squares calories by ingredient
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Muirhead Pecan Pumpkin Butter Dessert Squares
Submitted by: PSEUDOBRITCHICK
This is a Williams-Sonoma recipe that I make on occasion for my family. I had to enter this because I was DYING to know what the nutritional content is. :o)
You can buy the pecan pumpkin butter at Williams-Sonoma or at www.muirheadfoods.com.
50 Minutes to Prepare and Cook
This is a Williams-Sonoma recipe that I make on occasion for my family. I had to enter this because I was DYING to know what the nutritional content is. :o)
You can buy the pecan pumpkin butter at Williams-Sonoma or at www.muirheadfoods.com.
50 Minutes to Prepare and Cook
Ingredients
-
BASE LAYER:
1 box Duncan Hines Super Moist Classic Yellow Cake Mix [18.25oz], reserving 1 cup
1/2 cup butter, melted
1 large egg
PUMPKIN LAYER:
1 jar Muirhead Pecan Pumpkin Butter
2 tablespoons 2% milk
2 large eggs
TOPPING:
1 tablespoon all purpose flour
2 tablespoons granulated sugar
1/4 cup butter, softened
1 teaspoon cinnamon
Directions
PREHEAT OVEN TO 350 DEGREES.
GREASE A 13X9X2 BAKING PAN AND SET ASIDE.
1. Divide cake mix, reserving one cup in a small mixing bowl; set aside.
2. With the remainder of the cake mix, stir in the melted butter and one egg.
3. Press this mixture into the bottom of the prepared baking dish.
4. Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Spread this mixture over the pressed mixture in the baking dish.
5. Stir the reserved cup of cake mix with the flour, sugar, 1/4 cup of softened butter, and cinnamon. Mix together until it's crumbly. Sprinkle over the top of the pumpkin layer.
6. Bake for 35 to 40 minutes or until golden brown.
7. Cool and cut into 2" squares. Makes 24 squares.
Number of Servings: 24
Recipe submitted by SparkPeople user TIGERLILY96.
Number of Servings: 24
GREASE A 13X9X2 BAKING PAN AND SET ASIDE.
1. Divide cake mix, reserving one cup in a small mixing bowl; set aside.
2. With the remainder of the cake mix, stir in the melted butter and one egg.
3. Press this mixture into the bottom of the prepared baking dish.
4. Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Spread this mixture over the pressed mixture in the baking dish.
5. Stir the reserved cup of cake mix with the flour, sugar, 1/4 cup of softened butter, and cinnamon. Mix together until it's crumbly. Sprinkle over the top of the pumpkin layer.
6. Bake for 35 to 40 minutes or until golden brown.
7. Cool and cut into 2" squares. Makes 24 squares.
Number of Servings: 24
Recipe submitted by SparkPeople user TIGERLILY96.
Number of Servings: 24
Member Ratings For This Recipe
AMCHAPPELL
(10/19/09)