Peanut butter and pumpkin are literally my two favorite flavors ever! So, when I decided to put them together it was heaven in my mouth! I came up with these after I made pumpkin butter and want to try to bake with it. Let me tell you, I’m so glad I did! These are super easy to make and taste so good!
1 box gluten free yellow cake mix (I use Betty Crocker)
½ cup vegetable oil
1 cup creamy peanut butter
1 ½ cups pumpkin butter
1 Tbsp brown sugar
¼ tsp cinnamon
Preheat oven to 350 degrees.
Grease your 9×13 baking pan and set aside.
In a mixing bowl, combine cake mix, vegetable oil, and eggs with an electric mixer. Slowly beat in your peanut butter. Remove 2/3 cup of batter and set aside (you’ll use this as the topping).
Spread remaining mixture across the bottom of your pan (this will be the crust). Lightly push it down so it’s all evenly connected.
Spread your pumpkin butter across the crust layer in your pan. Take the remaining 2/3 cup of batter you set aside and sprinkle it over the top, use it all but don’t worry about everything being covered.
Sprinkle brown sugar and cinnamon on top.
Bake about 30 minutes or until the edges start to brown. Remove from oven and allow them to cool completely before cutting.