From Williams Sonoma
Reserve 1 cup of the cake mix and set aside.
Mix remaining cake mix with 1/2 cup of melted butter and 1 egg. Press mixture lightly into the bottom of a 13 x 9 inch pan.
Mix one jar of Muirhead Pumpkin Pecan Butter with 2 large egss and 3 Tablespoons of milk and pour over cake mixture in pan.
Mix to a crumble reserved cake mix with 1 Tablespoon of flour, 1/4 cup of sugar, 1/2 cup of soft butter, and 1 teaspoon of cinnamon - crumble over the top of the pumpkin layer.
Bake 35-40 min at 350 degrees or until golden.
Cook and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (786g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2875 | ||
Calories from Fat: 1139 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 126.6g | 169 % | |
Saturated Fat 47.4g | 237 % | |
Monounsaturated Fat 44g | ||
Polyunsanturated Fat 26.1g | ||
Cholesterol 720.2mg | 222 % | |
Sodium 7476.2mg | 258 % | |
Potassium 776.8mg | 20 % | |
Total Carbohydrate 399.4g | 117 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 391.9g | ||
Protein 41.7g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2875
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