Pumpkin Cake With Broiled Topping
A broiled coconut pecan topping adds flavor and crunch to this wonderful pumpkin cake. A cake mix makes it incredibly easy!
This pumpkin cake is incredibly easy to make thanks to a boxed cake mix and a can of pumpkin, but the finished result tastes anything but simple. The batter bakes into a soft, moist cake with warm cinnamon and nutmeg running through each bite. The broiled coconut pecan topping takes it over the top—it becomes bubbly, crisp, and caramelized under the broiler, adding a sweet, crunchy contrast to the tender cake.
It’s the kind of dessert that disappears quickly at potlucks and family gatherings. Whether you serve it warm or cooled, the texture and flavor combination make it irresistible. Plus, it’s easy enough for weeknights but special enough for holidays.
What You’ll Like About This Cake
Easy shortcut batter. A boxed mix paired with pumpkin makes a moist, flavorful cake with minimal effort.
Crunchy broiled topping. Coconut, pecans, and brown sugar caramelize beautifully under the broiler.
Perfect fall flavor. Warm spices complement the pumpkin without overwhelming it.
Great for gatherings. Makes a 9×13 cake that slices cleanly and serves a crowd.
Ingredient Notes
- Yellow cake mix – Forms the base and keeps prep simple.
- Pumpkin puree – Adds moisture, richness, and fall flavor.
- Brown sugar – Deepens sweetness in both the cake and topping.
- Eggs – Provide structure and help the cake rise.
- Vegetable oil – Keeps the crumb soft and tender.
- Cinnamon & nutmeg – Add warm seasonal spices.
- Milk or half-and-half – Helps soften the batter and adds richness.
- Coconut & pecans – Key to the crunchy broiled topping.
- Butter – Binds the topping and helps it caramelize.
- Evaporated milk or cream – Gives the topping its classic chewiness.
Steps to Make Pumpkin Cake With Broiled Coconut Pecan Topping
- Preheat the oven and prepare a 9×13 metal baking pan.
- Mix the cake batter ingredients until blended, then beat briefly to aerate.
- Spread the batter evenly in the pan.
- Bake until the cake springs back when lightly pressed.
- Stir together the broiled topping ingredients in a small bowl.
- Remove the baked cake and switch the oven to broil.
- Spread the topping evenly over the warm cake.
- Broil briefly until the topping is bubbly and lightly browned.
- Cool the cake before slicing.
Tips
Use a metal pan for the best broiling results.
Watch the topping closely under the broiler to prevent burning.
Spread the topping gently so the warm cake doesn’t tear.
Let the cake cool so the topping sets and slices cleanly.
Recipe Variations
- Pumpkin spice version. Add cloves or allspice for a fuller spice profile.
- Nut-free topping. Omit the pecans for a coconut-only crunch.
- Chocolate twist. Add mini chocolate chips to the cake batter.
- Maple topping. Replace part of the brown sugar with maple syrup.
- Cranberry version. Add a handful of dried cranberries to the topping.
Serving Suggestions
- Serve warm or at room temperature.
- Add a scoop of vanilla ice cream for contrast.
- Pair with coffee, cider, or milk.
- Garnish with extra toasted pecans.
How to Store
Cover the cooled cake and store it at room temperature for up to 2 days.
For longer storage, refrigerate for up to 4 days; bring to room temperature before serving.
The cake can also be frozen (without the broiled topping) for up to 2 months. Add the topping after thawing and warm briefly under the broiler.
Pumpkin Cake With Broiled Coconut Pecan Topping
Ingredients
- 1 box cake mix, yellow (about 18.25 ounces)
- 15 ounces pumpkin puree, 1 can
- 1/2 cup brown sugar, packed , light or dark
- 4 large eggs
- 1/2 cup vegetable oil, such as corn oil or canola
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup whole milk, or half-and-half
For the Topping
- 6 tablespoons butter, melted
- 1/3 cup brown sugar, packed, light or dark
- 1/2 cup chopped pecans
- 2/3 cup coconut, sweetened flaked
- 4 tablespoons evaporated milk, or cream or milk
Instructions
- Position the oven rack in the center of the oven.
- Grease and flour a 9-by-13-inch metal baking pan or spray it with baking spray. Heat the oven to 350 F.
- Combine the cake mix, pumpkin, 1/2 cup of brown sugar, the eggs, vegetable oil, cinnamon, nutmeg, and 1/4 cup of evaporated milk or cream in a large mixing bowl. Beat on low speed, scraping the sides and bottom of the bowl frequently, until blended, then increase the speed to medium-high and beat for 2 minutes longer.
- Spread the pumpkin cake batter in the prepared baking pan and smooth the top with a spatula.
- Bake the cake for 34 to 36 minutes, or until the cake springs back when lightly pressed with a finger.
- While the cake bakes, combine the topping ingredients in a small bowl and stir to blend thoroughly.
- Remove the cake from the oven to a rack and set the oven to broil.
- Spread the topping over the warm cake.
- Return the cake to the oven and broil for 2 to 4 minutes, or until the topping is bubbly and browned.
- Let the cake cool for at least 1 hour before slicing and serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
