Pumpkin Cake With Broiled Coconut Topping
Kathy Kelly Garcie
Pumpkin Cake With Broiled Coconut Topping
ingredients
- 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
directions
- 1
Grease and flour a 9x13-inch baking pan. Heat oven to 350°.
- 2
Combine all ingredients in a mixing bowl. 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.
- 3
Meanwhile, combine the topping ingredients in a small bowl, stirring until blended. Spread the topping over the warm cake and broil about 5 to 6 inches from the heat source for about 3 minutes, or until the topping is bubbly and browned.
Source: Kathy Kelly Garcie
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