Pumpkin 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!
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.
Tried this recipe?Let us know how it was!