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Pumpkin Cake With Broiled Coconut Topping

User Rating 4.5 Star Rating (8 Reviews)


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


  • 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


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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