As I mentioned in my last post, I found several jars of pumpkin butter in the back of my cupboard when I was in the process of cleaning out before our move. I searched the internet for recipes to help me use up my pumpkin butter and with a few modifications created my own recipes.
And the truth is, sweets are a real favorite of mine, and I’m a believer that all foods can be included, in moderation, in a healthy, balanced diet. So although I wouldn’t eat these bars every day, they’re a nice change from brownies, and a great dessert to bring to a get-together, especially in the Fall. I like making dessert when I can share it with others, taking away the temptation to eat them all myself.
1 package white cake mix, divided
½ cup butter, melted
3 large eggs
1 (10oz.) jar pumpkin butter*
1 Tablespoon flour
2 Tablespoons light brown sugar
¼ cup butter, softened
1 teaspoon cinnamon
½ teaspoon allspice
¼ cup pecans
1. Preheat oven to 350*F. Grease bottom and sides of a 9 X 13-inch baking pan.
2. Remove one cup of yellow cake mix and pour the remaining mix in a large mixing bowl. Stir in the melted butter and one egg. Press the mixture into the bottom of 9 X 13 baking pan.
3. In a medium bowl, whisk together the pumpkin butter and 2 eggs. Pour pumpkin mixture over the cake mix.
4. Stir the reserved cup of cake mix with the flour, sugar, softened butter, cinnamon and pecans in a small bowl until crumbly. Sprinkle over the pumpkin layer.
5. Bake for 40-45 minutes or until golden brown. Cool slightly before cutting into 2-inch squares.
Makes 16 servings
NOTE: I did not receive compensation in any form for products or ingredients mentioned in this blog.
*Where to buy pumpkin butter? Trader Joe’s, Sur La Table and Williams Sonoma sell it in the Fall. There are also recipes online to make your own!
Nutrition Information per serving:
290 calories, 15g Total Fat, 7g Saturated Fat, 0mg Trans Fat, 55mg cholesterol, 34g Total Carbohydrate, 23g sugar, 0g Fiber, 3g protein, 190mg sodium, 22mg potassium