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Pumpkin Cake with Coconut Topping

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 Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Yield: 12 to 16 Servings PREPARATION Grease and flour a 9×13-inch baking pan. Heat the oven to 350°. 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.

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