Pumpkin Cake with Coconut Topping

3 reviews, 4.3 star(s). 100% would make again

Ready in 1 hour

This is one of the best pumpkin cake recipes I have ever made.


1 box yellow cake mix
1 can pure pumpkin
1/2 cup packed brown sugar
4 Eggs
1/2 cup Vegetable oil
2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup milk
1 Topping
1 2/3 cups coconut
1/3 cup packed brown sugar
6 tablespoon Butter
2 tablespoon milk
1 tsp vanilla

Original recipe makes 12



In a large bowl, combine cake ingredients. With a hand held mixer, beat on high speed for about 2 minutes.

Preheat oven to 350°. Spray a 9x13" pan with cooking spray.

Pour cake batter into prepared pan. Bake 35-45 minutes, or til a toothpick inserted in the center comes out clean.

Meanwhile, combine the topping ingredients in a small saucepan over medium heat, stirring til blended. Simmer about 1 minute, or til thickenened.

Spread the topping over the warm cake. Let rest at least an hour before slicing.

Verified by stevemur
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It doesn't say what size the can of pumkin is. I used a 28 oz. can. The cake was a bit gooey even though I baked it for a very long time. I will try it again with 19 oz.
LylaIrene 6y ago

This cake is sooo good! Was great with the coconut topping, but is wonderful with cream cheese icing as well.
Msdaienknight 7y ago

This is perfect for serving at Thanksgiving time. [I posted this recipe.]
shannonkwendt 7y ago

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