|Nutrition Facts (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 2g||5%|
|Total Sugars 26g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
For the Cake:
1 (18 1/4-ounce) box yellow cake mix
1 (15-ounce) can pumpkin, solid pack
1/2 cup brown sugar, packed
4 large eggs
1/2 cup vegetable oil, such as corn oil or canola
2 teaspoons cinnamon
1/2 teaspoon nutmeg, ground
1/4 cup whole milk, or half-and-half
For the Topping:
6 tablespoons butter, melted
1/3 cup brown sugar, packed light
1/2 cup pecans, chopped
2/3 cup sweetened coconut, flaked
4 tablespoons cream, or half-and-half, or evaporated milk
Gather the ingredients.
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.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.