Tuesday, November 15, 2011

Can't Leave 'Em Alone Pumpkin Bars

{After I typed this up, I wondered why I didn't just ask Tonya to do a guest post for me here?  I hope to make that happen in the new year, so be on the lookout for more recipes from this cowgirl because we are 'sisters' who must share taste buds =}

Dear Blogging Friends....

This would make an awesome Thanksgiving dessert to grace your table and impress your family and friends.

It's heavenly...to say the least!

I don't know about you, but I just can't get too much pumpkin this time of the year.  I'm always ready for M.O.R.E..

I was thrilled to find this recipe at the blog of my sweet new blogging buddy, Tonya, at 4little fergusons.

(Isn't she a doll???)
This is the first of several of Tonya's recipes that I plan to share with you soon, so I must first....tell you more about this amazing and incredible woman! 

I've become a true fan of Tonya...in 'Tonyaland' along with her 4 precious little babes.

Tonya is a Wonder Woman for sure!

and the list goes on and on and on....

I can't imagine how she finds time to blog, but she does, and trust me...she does it well.

I think she must have a stick of dynamite wrapped up inside her little body somewhere to accomplish everything she does!

Maybe she has a clone somewhere?? {wink}

If you haven't ever been over to visit Tonya, PLEASE take a few minutes to pop in on her. Her amazing photos will draw you right in.

OK...onto this delectable recipe... 

You will want to try this seriously delicious dish!

Would be perfect for Thanksgiving!!


1 (18 ozs) box yellow cake mix, reserve 1 cup
1/2 c. melted butter
1 egg, beaten

Mix together and press into 9" X 13" baking pan.

2 eggs
2/3 c. evaporated milk
1/4 c. white sugar
1 tsp. cinnamon
1- 15 ozs. can pumpkin
1/2 c. brown sugar
1 tsp. vanilla
1 tsp. pumpkin pie spice

Mix well and pour over crust.

1 c. reserved cake mix
1/2 tsp. cinnamon
1/2 tsp. white sugar
1/2 c. melted butter
1/2 c. chopped nuts, optional

Mix together and spoon over pumpkin filling.
Bake at 350 for 40 - 50 minutes. (It will still be a bit soft in the center.)

Serve warm or refrigerate and serve cold with whipped topping. 

Personal opinion: It's very good warm, but we prefer it chilled.

Linked to Totally Tasty Tuesday
               Tempt My Tummy Tuesday
Crazy Sweet Tuesday
Sweets for a Saturday
        Ingredient Spotlight - Cake Mix
         Ingredient Spotlight - Pumpkin
Weekend Potluck
Meal Plan Monday 


  1. I've made these for years! Some thanksgivings, this has replaced the pumpkin pie!

  2. Yummmmy!! By the looks of it, I can imagine this tastes just like pumpkin pie. Yummy for sure!!

  3. Aww, Mrs. Baker! You said such nice things about me. (blushing)I am so thankful we are blogging buddies, you are such an encouragment to me! Hugs! T

  4. Oh my! I'm running out of adjectives to describe the yummy recipes you post! :) This looks like another winner! I am all about pumpkin these days!

  5. These look really good! And easy to make! Thanks for sharing the recipe!

  6. Awesome! I love that they have a crust (of course). :) Thanks for sharing on Crazy Sweet Tuesday!

  7. Hey! Great Thanksgiving treat!
    Come to A Themed Baker's Sunday where this week's theme is Thanksgiving treats. Be sure to vote on the side bar for next week's theme as well! Happy Holidays!

    Cupcake Apothecary


  8. Well you know how much I adore Tonya as well. I was wondering about the clone as well..LOL
    I think these would be amazing on Thanksgiving. Oh also, church functions for the holiday weekends. Shoot, I might take this in to work on Black Friday - that would be so perfect!!
    Marsha, thank you for sharing these with us on Foodie Friday! You bring the best stuff - thank you!!