by Diana Rattray
This pumpkin cake is moist and flavorful, and a cake mix makes it incredibly easy to make. Plus, it has crunch! The pumpkin cake is baked and then topped with a coconut-pecan mixture, giving it superb flavor and texture. It’s finished under the broiler, making a crunchy, delicious coconut pecan topping layer that is an excellent alternative to a heavy frosting. It’s a fantastic cake for a Thanksgiving or Christmas dessert!
How To Make This Pumpkin Cake
- Spray a 9-by-13-inch baking pan with baking spray or grease and flour the pan. Since you will broil the topping later, use a metal pan, not glass or silicone.
- Combine the cake mix, pumpkin, brown sugar, eggs, oil, spices and milk in a large mixing bowl and beat on low speed, increasing the speed as it comes together. Beat on medium-high speed for 2 minutes.
- Spread the batter in the pan and bake as directed, until the cake bounces back when lightly pressed with a finger.
- Combine the topping mixture—melted butter, brown sugar, pecans, coconut, and evaporated milk or cream—and spread it over the cake.
- Choose the oven broil setting. Broil the cake for 2 to 4 minutes, until the topping is browned and bubbling.
- Let the cake cool, then slice and enjoy!
How To Serve This Pumpkin Cake
- Top the cake with a dollop of whipped topping or freshly whipped cream.
- Serve the cake warm with a scoop of ice cream and a drizzle of caramel.
What is Canned Pumpkin?
You might think canned pumpkins are made with the familiar round, orange pumpkins, but Dickinson pumpkins are used. Tan-colored Dickinson pumpkins are more oblong than round, with bright orange flesh. The flesh resembles butternut squash—somewhat dry with a slightly sweet flavor. On the other hand, the flesh of a large orange pumpkin is watery and stringy and lacks flavor.
If you can’t find canned pumpkin—it can be scarce some seasons—you can get the same results with cooked puréed butternut squash.
Recipe Variations
Add extra texture to the pumpkin cake with 1 cup of raisins, currants, or dried cranberries. Add 1 cup of mini chocolate chips to the batter. Omit the broiled topping and finish the cake with a buttercream or cream cheese frosting, or dust it with powdered sugar.
How To Store Pumpkin Cake
Cover the cake and store it at room temperature for a few days, or in the fridge for up to 5 days.
To freeze the cake, wrap slices in plastic wrap and foil and transfer to an airtight container or freezer bag. Label the container with the name and date and freeze for up to 3 months. Defrost frozen cake at room temperature or in the fridge.
PrintPumpkin Cake With Broiled Coconut Pecan Topping
A cake mix and a can of pumpkin make this pumpkin cake a breeze to fix, and the broiled coconut pecan broiled topping gives it a wonderful crunchy finish! Everyone loves this cake!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 20 servings 1x
- Category: Cakes, Cake Mix Recipe, Pumpkin
Ingredients
- 1 box (18.25 ounces) yellow cake mix
- 1 can (15 ounces) solid pack pumpkin
- 1/2 cup packed brown sugar, 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 packed brown sugar, light or dark
- 1/2 cup chopped pecans
- 2/3 cup sweetened flaked coconut
- 4 tablespoons evaporated milk, 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.
