Pumpkin Cake With Broiled Coconut Topping


1 box (18.25 oz) yellow cake mix
1 can (15 oz) solid pack pumpkin
1/2 cup packed brown sugar
4 large eggs
1/2 cup vegetable oil (corn or canola)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup whole milk or half-and-half

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


Preheat oven to 350°. Grease and flour a 9×13-inch baking pan.

Combine all ingredients in a mixing bowl. Beat on medium speed, scraping the sides and bottom of the bowl frequently, until mixture is smooth and blended.

Beat on high speed for 2 minutes. Pour into baking pan and bake for 35 to 45 minutes, or until the cake springs back lightly when touched with a finger.

While cake is in the oven, 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.

Serve alone or with vanilla ice cream or fresh whipped cream!