Pumpkin Butter Crumb Squares

Friday, October 22, 2010


Rarely do I use boxed cake mixes, but when I ran across this recipe at a tasting a few years ago I knew I had to make an exception. The moist cake combined with the luscious creamy pumpkin butter makes it well worth the fudging. And, with your own homemade pumpkin butter it will be even better!


  • 1 box yellow cake mix
  • 1 3/4 cup homemade pumpkin butter
  • ¼ cup chopped pecans
  • 3 large farm fresh eggs
  • 1 Tbsp flour
  • ¼ cup sugar
  • ¾ cup butter
  • 3 Tbsp milk
  • 1 Tsp cinnamon


Heat oven to 350 degrees.

Measure out and reserve 1 cup of cake mix.

Mix remaining cake mix with ½ cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13×9-inch baking pan.

Mix pumpkin butter with remaining 2 eggs and 3 Tbsp of milk; pour over cake mixture in pan.

Mix reserved cake mix, 1 Tbsp of flour, ¼ cup sugar, ¼ cup of soft butter, pecans and 1 Tsp of cinnamon to a crumble. Crumble or sprinkle over top of pumpkin layer.

Bake for 35 to 40 minutes. Cool, cut and serve.

To make this seasonal dessert even more delectable top with a dollop of fresh whipped cream mixed with pumpkin pie spices. Yum!

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