I think this is the best pumpkin dessert you can find (my 3rd Sister originally passed it along). In fact, it may be my favorite dessert of all time. You should make it for Fall or make it all year like I do:
-1 box yellow cake mix
-3/4 cup butter
-3 eggs
-1 jar pumpkin butter (available at Trader Joe's or get the Muirhead brand at Williams Sonoma in the fall. About 10 oz. of pumpkin puree might work too?)
-1/8 cup milk
-1 Tbl flour
-1/4 cup sugar
-1 tsp cinnamon
*Preheat oven to 350. Set aside 1 cup of the cake mix. Combine remaining cake mix with 1/2 cup of the butter, melted. Add 1 egg and press into a 9x13 greased pan.
Mix pumpkin butter with 2 eggs and the milk and pour over cake mixture.
Mix the reserved cake mix with the flour, sugar and cinnamon (I like to use a little more flour and sugar). Cut 1/4 cup softened butter into mix with a fork, pastry blender, or clean hands and sprinkle over the top of the cake. Bake for 30-35 minutes.
-1 box yellow cake mix
-3/4 cup butter
-3 eggs
-1 jar pumpkin butter (available at Trader Joe's or get the Muirhead brand at Williams Sonoma in the fall. About 10 oz. of pumpkin puree might work too?)
-1/8 cup milk
-1 Tbl flour
-1/4 cup sugar
-1 tsp cinnamon
*Preheat oven to 350. Set aside 1 cup of the cake mix. Combine remaining cake mix with 1/2 cup of the butter, melted. Add 1 egg and press into a 9x13 greased pan.
Mix pumpkin butter with 2 eggs and the milk and pour over cake mixture.
Mix the reserved cake mix with the flour, sugar and cinnamon (I like to use a little more flour and sugar). Cut 1/4 cup softened butter into mix with a fork, pastry blender, or clean hands and sprinkle over the top of the cake. Bake for 30-35 minutes.





