September 08, 2008

Pumpkin Cake with a Broiled Coconut Topping

In my part of the country Autumn is well, almost here. Today it certainly feels like it as it's chilly, rainy and cold. We may not get our 'real' Autumn until next month (tomorrow is supposed to be back up to 70 degrees) but I'm in the mood for spice cake, pumpkin bars and carrot bread... all signs that my body is gearing up for Fall.

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

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.Print Friendly and PDF