Pumpkin Cake With Broiled Coconut Topping

Pumpkin Cake With Broiled Coconut Topping
Pumpkin Cake With Broiled Coconut Topping. Diana Rattray
    55 mins

This easy cake is made with a cake mix, then it's topped off with a delicious, easy-to-prepare mixture of butter, coconut, brown sugar, and pecans.

What You'll Need

  • 1 box (18.25 ounces) yellow cake mix
  • 1 can (15 ounces) solid pack pumpkin
  • 1/2 cup packed brown sugar
  • 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
  • Topping
  • 6 tablespoons butter, melted
  • 1/3 cup packed light brown sugar
  • 1/2 cup chopped pecans
  • 2/3 cup sweetened flaked coconut
  • 4 tablespoons cream, half-and-half, or evaporated milk

How to Make It

  • Grease and flour a 9x13-inch baking pan.
  • Heat the oven to 350 F.
  • In a mixing bowl combine the cake mix, pumpkin, 1/2 cup of brown sugar, the eggs, vegetable oil, cinnamon, nutmeg, and 1/4 cup of milk or half-and-half.  
  • Beat on medium speed, scraping the sides and bottom of the bowl frequently, until smooth and blended.
  • Beat on high speed for 2 minutes.
  • Bake for 35 to 45 minutes, or until the cake springs back lightly when touched with a finger.
  • Meanwhile, combine the topping ingredients in a small bowl, stirring until blended.
  • Spread the topping over the warm cake and broil about 4 to 6 inches from the heat source for about 3 minutes, or until the topping is bubbly and browned.