Pumpkin Cake With Broiled Coconut Topping

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/12/21
Pumpkin Cake With Broiled Coconut Topping
Pumpkin Cake With Broiled Coconut Topping Diana Rattray
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 12 to 16 servings
Yield: 1 cake
Nutrition Facts (per serving)
333 Calories
18g Fat
40g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 333
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 31%
Cholesterol 63mg 21%
Sodium 303mg 13%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 5%
Total Sugars 26g
Protein 4g
Vitamin C 1mg 7%
Calcium 101mg 8%
Iron 1mg 7%
Potassium 144mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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Ingredients

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

Steps to Make It

  1. Gather the ingredients.

  2. Grease and flour a 9x13-inch baking pan.

  3. Heat the oven to 350 F.

  4. 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.  

  5. Beat on medium speed, scraping the sides and bottom of the bowl frequently, until smooth and blended.

  6. Beat on high speed for 2 minutes.

  7. Bake for 35 to 45 minutes, or until the cake springs back lightly when touched with a finger.

  8. Meanwhile, combine the topping ingredients in a small bowl, stirring until blended.

  9. 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.

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