This is a recipe for a pumpkin cake that I like to call 'cheating' because you start with a base of a yellow cake mix. Although I had never purchased a yellow cake mix in the first oh, 14 or 15 years we were married, I'm finding it is a nice thing to have on hand for last minute bars and cakes and breads like this one. I regularly keep a cake mix of every flavor on hand now 'just in case'.
Pumpkin Cake With Broiled Coconut Topping
1 box (18.25 ounces) yellow cake mix
1 can (15 ounces) solid pack pumpkin
1/2 c packed brown sugar
4 eggs
1/2 canola oil
2 t ground cinnamon
1/2 t ground nutmeg
1/4 c whole milk or half-and-half
Topping
6 T butter, melted
1/3 c packed light brown sugar
1/2 c chopped pecans
2/3 c sweetened flaked coconut
4 T cream, half-and-half, or evaporated milk
Combine cake mix, pumpkin, brown sugar, eggs, oil, spices and milk together in a bowl and beat about 3-4 minutes until blended and smooth. Bake in a greased 9X13 inch pan at 350 for 35 to 45 minutes, or until the cake springs back lightly when touched with a finger.
While the cake bakes, 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.
