To start, open the yellow cake mix and measure out one cup. Set aside the measured cup for later. Pour the rest of the yellow cake mix into a large bowl. Melt the ½ cup of butter and mix it into the cake mix. Then, mix in the one large egg. Once thoroughly mixed, press lightly into a 13×9 pan.

Next, mix the jar of Muirhead Pecan Pumpkin Butter with two large eggs and ⅛ cup of milk. Once the mixture is fully combined, pour it over the cake mixture in the pan. Mix the 1 cup of reserved make mix with 1 tablespoon of flour, ¼ cup of sugar, ¼ cup of softened butter, and 1 teaspoon of cinnamon. Mix together until crumbly. Spread the crumbly mixture over the top of the pumpkin layer in the pan.

Finally, bake at 350 degrees for 35-40 minutes or until golden brown. For gooey and melty bars, cut and serve the bars while they are still slightly warm. For set bars, leave the pumpkin bars in the pan for a few hours to cool off. Serve the delicious pumpkin bars with apple cider or a pumpkin spice latte for a true taste of fall.

Ingredients

1 box yellow cake mix

½ cup melted butter

1 large egg, plus 2 large eggs

1 jar Muirhead Pecan Pumpkin Butter

⅛ cup milk

1 Tbs flour

¼ cup softened butter

1 tsp cinnamon