Williams-Sonoma strikes again. This time, the culprit is this stuff…
and it is good. They had samples of this cake out the same day I bought this tasty treat. My sister tried the cake first and I decided to make it for a holiday party I went to over the weekend. Unfortunately, when I went back to Williams-Sonoma, they were not carrying this nor the Snickerdoodle bread. Oh well, now I know to stock up next year. Disclaimer: I have no ties or agreement with Williams-Sonoma.
Pecan Pumpkin Butter Cake
1 box yellow cake, separated
1 stick unsalted butter, melted
4 Tbsp. unsalted butter, cold and cut into small pieces
1 jar Muirhead Pecan Pumpkin Butter
2 Tbsp. milk
1 Tbsp. all-purpose flour
1/4 cup sugar
1 tsp. ground cinnamon
1. Preheat oven to 350 degrees. Lightly grease a 9″x13″ pan. Reserve 1 cup of cake mix in small bowl.
2. In a large bowl, stir together the remaining cake mix, melted butter, and 1 egg. Pour into the prepared pan and spread it to the edges.
3. In another bowl, stir together the jar of pumpkin butter with 2 eggs and milk. Spread this over the cake batter in the pan.
4. Add the flour, sugar, and cinnamon to the small bowl with the reserved 1 cup of cake mix. Cut the cold butter into the dry mixture using a pastry blender or fork until pea-sized crumbs form and the mixture clumps together. Crumble over the mixture in the pan.
5. Bake for about 40 minutes, or until golden. Transfer to a wire rack to cool. Cut into squares and serve.