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.
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|Serving Size: 1 Serving (786g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1139 (40%)|
|Amt Per Serving||% DV|
|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 %|
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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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