So, I'm assuming we've all seen the famous Williams Sonoma Pumpkin Desert Squares? A tastey fall/holiday treat, right? I've made em and you know what? They are just too sweet for me. But I like the idea of an easy bar..... Hmmm. And even better I like the idea of a bar that can multi-task and be perfect for every season. So, what if you used say, a cranberry apple butter? Or one of the many delicious berry flavors of "all fruit" spreads in place of the suggested pecan pumpkin butter? I tried it and holy cow. The sweet with the tart - Hits. The. Spot. It is so going in the winner file.
Fruity Desert Squares
(Adapted from the Williams Sonoma Pumpkin Pecan Desert Squares recipe - linked above.)
18.25 oz. (give or take) Pkg. yellow cake mix , set aside one cup
1/2 cup unsalted butter, melted
3 large eggs
13.5 oz. (give or take) jar of "all fruit" spread (NOT jam) I used a tart cranberry apple butter in mine this time, but I definitely want to try some "all fruit" spreads, I think they would work beautifully.
2 Tbsp. milk
1/4 cup sugar
1/4 cup of butter softened
1 tsp cinnamon
Preheat your oven to 350°
Grease and flour a 9x13 inch pan. And when I say that, what I really mean is; plan to take these to a party or give half away to your neighbors because while tastey, they are a TREAT and you do not want the whole pan staring at you, please trust me.
Reserve one cup of cake mix and put the rest in a bowl.
Stir the melted butter and one egg into cake mix until well combined and then press into prepared pan.
Using the same bowl (Why not?), mix your fruit spread, two eggs, and the 2T of milk until well combined.
Spread mixture over pressed cake mix.
Now mix the reserved 1 cup of cake mix, sugar, cinnamon, and butter together until crumbly.
Sprinkle over the top of the fruit layer.
Bake for about 35 minutes or until golden brown.
Cool at least 10-15 minutes before cutting.
Serve warm with ice cream and fresh fruit or cold with fruit and whipped cream.
Note - I used a Trader Joe's yellow cake mix - it was a bit more mix than the original recipe so I saved out a little more mix for the topping and used a tad bit more butter in the topping to compensate. Just use your good cooking sense to adjust if you need to. ❈