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 1 jar Muirhead Pumpkin Pecan Butter with 2 large eggs and 3 TBLS milk. Pour over cake mixture crust in pan.
Mix to a crumble, the reserved cup of cake mix, 1 TBLS flour, 1/4 cup sugar, 1/4 cup soft butter and 1 tsp cinnamon. Crumble over the top of the pumpkin layer.
Bake 35-40 minutes at 350 degrees or until golden. Cool and serve!
Recipe Notes
When I make this, I use a 9 x 9 pan and bake it for about 50 – 55 minutes. They are thicker that way. I also swap the Cinnamon with 1 tsp of Pumpkin Pie Spice Mix.