Requires a trip to Williams-Sonoma for a jar of Pumpkin Pecan Butter
Preheat oven to 350(F) degrees.
Reserve 1 cup of cake mix and set aside.
Mix remaining cake with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13x9" baking pan.
Mix on jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, crumble over the top of the pumpkin layer.
Bake 35-40 minutes, or until golden.
Cool to room temperature and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 101 | ||
Calories from Fat: 86 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 58mg | 18 % | |
Sodium 74mg | 3 % | |
Potassium 19.2mg | 1 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.9g | ||
Protein 1.3g | 2 % | |
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: 101
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