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!
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.