William Sonoma Pumpkin Dessert Squares
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Cake, yellow, dry mix, pudding-type, 18 oz (remove)*Muirhead Pecan Pumpkin Butter, 26 tbsp (remove)Egg, fresh, 3 large (remove)Granulated Sugar, .25 cup (remove)Milk, 2%, 1.5 fl oz (remove)Cinnamon, ground, 1 tsp (remove)All Purpose Flour enriched bleached pre sifted, 1 tbsp (remove)Butter, salted, .75 cup (remove)
Pre heat oven to 350
Reserve 1 cup of cake mix and set asside
Mix remaining cake with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13 x 9 baking dish.
Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon and crumble ove the top of the pumpkin layer.
Bake 35-40 minutes, or until golden
Coll to room temp and serve.
Number of Servings: 16
Recipe submitted by SparkPeople user FOCUSFOCUS.
Reserve 1 cup of cake mix and set asside
Mix remaining cake with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13 x 9 baking dish.
Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon and crumble ove the top of the pumpkin layer.
Bake 35-40 minutes, or until golden
Coll to room temp and serve.
Number of Servings: 16
Recipe submitted by SparkPeople user FOCUSFOCUS.
Nutritional Info Amount Per Serving
- Calories: 289.4
- Total Fat: 12.8 g
- Cholesterol: 62.9 mg
- Sodium: 293.4 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 0.3 g
- Protein: 2.7 g
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