Pumpkin Cake With Broiled Coconut Topping

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 09/19/19
Pumpkin Cake With Broiled Coconut Topping
Pumpkin Cake With Broiled Coconut Topping. Diana Rattray
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 12 to 16 servings

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.

Ingredients

  • For the Cake:
  • 1 box yellow cake mix (18.25 ounces)
  • 1 can pumpkin (15 ounces, 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.

Recipe Tags: