Pumpkin Crunch

The boys and girls were pretty excited to go into the staffroom today.  Why is it that the staffroom is such a mysterious place for kids?  Before we began baking a few of the kids noticed some rulers on the staffroom table.  Ask your child what the teachers use the rulers, cherry tomatoes and empty coffee boxes for!  Once we cleared off the table each student took a turn mixing, dumping, or measuring.

The end result went home with the kiddos today, I hope they enjoyed their little nibble.  I've added the recipe at the very bottom of the post.

Pumpkin Crunch Cake

Ingredients:

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
• 1 cup butter, melted

Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted 

butter over pecans.  Bake 50-55 minutes.