Pumpkin Butter Dessert Bars

This has become a classic. Every person that has tried this timeless recipe savors every bite of its great pumpkin taste.
Serve with a pumpkin pie for Thanksgiving and I can tell you which one will be gone first.

Bon Appetit!

1 package yellow cake mix; set aside one cup

½ cup butter, melted
3 eggs, large
1 jar of Muirhead Pecan Pumpkin Butter
½ cup milk
1 tbsp flour
¼ cup sugar
¼ cup butter, softened
1 tsp cinnamon

Preheat oven to 350° F.

Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a 9" × 13" pan.

Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix.

Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer.

Bake for 35 to 40 minutes or until golden brown.

Cut into "2 squares. Top with Pumpkin Ice Cream and caramel.

Serves 24.