1 package yellow cake mix; set aside one cup
½ cup butter, melted
3 eggs, large
1 jar of Muirhead Pecan Pumpkin Butter
2 tbsp milk
1 tbsp flour
2 tbsp 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 greased 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. Cool.
If you want these to last a long time, do not drink a whole bunch of beer paired with exercise. You will eat a half pan of these under those conditions, not that I know or anything.
For more recipes using the pecan pumpkin butter you can go here.