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Pumpkin Cake With Broiled Coconut Pecan Topping

Slices of pumpkin cake with broiled coconut pecan topping

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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!

Ingredients

Scale
  • 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

  1. Position the oven rack in the center of the oven.
  2. Grease and flour a 9-by-13-inch metal baking pan or spray it with baking spray. Heat the oven to 350 F.
  3. 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.
  4. Spread the pumpkin cake batter in the prepared baking pan and smooth the top with a spatula.
  5. Bake the cake for 34 to 36 minutes, or until the cake springs back when lightly pressed with a finger.
  6. While the cake bakes, combine the topping ingredients in a small bowl and stir to blend thoroughly.
  7. Remove the cake from the oven to a rack and set the oven to broil.
  8. Spread the topping over the warm cake.
  9. Return the cake to the oven and broil for 2 to 4 minutes, or until the topping is bubbly and browned.
  10. Let the cake cool for at least 1 hour before slicing and serving.