Pumpkin Cake With Broiled Coconut Topping

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

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 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.

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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