I heard there was a pumpkin shortage in the midwest and northeast because pumpkin fields got too much rain, the plants didn't pollinate, and the crop yield was low. So I went to the store and bought 8 big cans of canned pumpkin puree. I LOVE pumpkin bread, muffins, etc. and I wanted to be on the safe side.
Well...I may have been overly cautious. There seems to be no canned pumpkin shortage here in south Texas. Nevertheless, it makes me downright giddy seeing the stash of pumpkin in my pantry. Of course, besides the usual Pumpkin Bread I make every year, I want to try other pumpkin recipes. This cake looked so good, and it got rave reviews. I made it...and was instantly transported to pumpkin heaven. David does not like winter squash...but he LOVED this cake-- and that says A LOT.
I always read all the reviews for a recipe...one person said the brown sugar in the cake wasn't necessary, someone else said to double the amount of topping, and one person said a carrot cake mix was also good. I followed the first 2 suggestions, and those gals were right on. I didn't double the amount of butter though...6 tablespoons is enough, don't you think?
So here is the recipe, slightly tweeked, and ever so delicious. Even if you're not a big fan of pumpkin, this cake is divine...a cloud of mild, super moist cake topped with melted mixture of sugar, pecans, and coconut. I dare you to have just one piece!
Pumpkin Cake with Broiled Coconut Topping
FOR THE CAKE:
1 box yellow cake or carrot cake mix
1 can (15 ounces) solid pack pumpkin (don't buy the pumpkin pie mix!)
4 large eggs
1/2 cup vegetable oil
2 teaspoons ground cinammon
1/2 teaspoon ground nutmeg
1/4 cup whole milk or half-and-half
FOR THE TOPPING:
6 tablespoons buter, melted
2/3 cup light brown sugar, firmly packed
1 cup pecans, chopped
1 bag (7 ounces) flaked, sweetened coconut
8 tablespoons cream, half-and-half, or evaporated milk
Grease and flour a 9x13 baking pan. Preheat the oven to 350 degrees. Combine all the cake ingredients in a large bowl.