Williams-Sonoma Pumpkin Dessert Squares Recipe #263086

These were made with Muirhead Pumpkin Pecan Butter (sold at W-S, needless to say), but I would imagine that any good pumpkin butter would do just fine.

1¼ hours 30 min prep
SERVES 16

1 (18 ounce) box yellow cake mix
1/2 cup butter, melted
13 ounces pumpkin butter (specifically 1 13-oz. jar of pumpkin pecan butter)
3 eggs
1 tablespoon flour
1/4 cup sugar
1/4 cup butter, softened
3 tablespoons milk
1 teaspoon cinnamon


Preheat oven to 350.
Reserve 1 cup of cake mix and set aside.
Mix remaining cake with 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 over the top of the pumpkin layer.
Bake 35-40 minutes, or until golden.
Cool to room temp and serve.



Nutrition Facts
Serving Size 1 (58g)
Recipe makes 16 servings
The following items or measurementsare not included below:
pumpkin butter
Calories 243
Calories from Fat 120
(49%)
Amount Per Serving
%DV
Total Fat 13.4g
20%
Saturated Fat 6.4g
31%
Monounsaturated Fat 4.2g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 63mg
21%
Sodium 285mg
11%
Potassium 46mg
1%
Total Carbohydrate 28.7g
9%
Dietary Fiber 0.4g
1%
Sugars 17.0g
Protein 2.8g
5%
Vitamin A 316mcg
6%
Vitamin B6 0.0mg
2%
Vitamin B12 0.2mcg
3%
Vitamin C 0mg
0%
Vitamin E 0mcg
3%
Calcium 55mg
5%
Iron 0mg
4%
detailed view...
how is this calculated?