1 box yellow cake mix
3 eggs
1/4 c. sugar
3 tbsp. milk
1 jar muirhead pumpkin pecan butter
1 tbsp. flour
3/4 c. butter
1 tsp. cinnamon
Preheat oven to 350 degrees
Reserve 1 cup of the cake mix and set aside. Mix the remaining cake mix with 1/2 c. melted butter and 1 egg. Press mixture lightly into the bottom of a lightly greased 9 x 13 pan.
Mix 1 jar Muirhead Pumpkin Pecan Butter with 2 eggs and 3 tbsp. of milk and pour over the cake mixture in pan.
Mix the reserved cup of the cake mix with 1 tbsp flour, 1/4 cup sugar, and 1 tsp. cinnamon. WIth a pastry blender, cut 1/4 cup butter into the mixture until butter is pea-sized and mixture is a crumble. Sprinkly the crumble on top of the pumpkin filling in the pan.
Bake 35-40 minutes or until golden. Makes 12 servings.
