Pumpkin Crunch Cake

California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”

Ingredients:

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 ½ cups white sugar
4 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (15.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup butter, melted
1 (8 ounce) container frozen whipped topping, thawed

Directions:

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking pan.
Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl; mix well. Spread batter into the prepared pan.
Sprinkle cake mix over pumpkin batter and pat down gently. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted butter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 80 minutes. Top with whipped topping when ready to serve.

California farmers produce fresh, high-quality fruits, nuts, vegetables, proteins and fibers right in our own backyard. It takes water to grow the food we love and farming and ranching are pivotal to the health and stability of our state.

Learn more about how food and fiber is grown in California

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