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Pumpkin Cake With Broiled Coconut Topping

User Rating 4.5 Star Rating (8 Reviews)

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Pumpkin Cake With Broiled Coconut Topping

Pumpkin Cake With Broiled Coconut Topping

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

Cook Time: 40 minutes

Total Time: 40 minutes

Ingredients:

  • 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

Preparation:

Grease and flour a 9x13-inch baking pan. Heat oven to 350°.

Combine all ingredients in a mixing bowl. 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 5 to 6 inches from the heat source for about 3 minutes, or until the topping is bubbly and browned.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Tons of compliments!, Member sallydav45

I just made this & doubled the topping & I had tons of raves! Took it to a church potluck and many went for 2nds & 3rds. It is so moist and delicious. The raw batter tastes just like pumpkin pie (I couldn't resist).

5 out of 5 people found this helpful.

See all 8 reviews

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