Pumpkin Coconut Pecan Cake: The Ultimate Fall Dessert Recipe
Introduction to Pumpkin Coconut Pecan Cake
As the leaves start to change and the air turns crisp, there’s nothing quite like a warm slice of Pumpkin Coconut Pecan Cake to welcome the fall season. This delightful recipe combines the rich flavors of pumpkin, the crunch of pecans, and the sweetness of coconut to create a cake that’s not only delicious but also incredibly comforting. Whether you’re hosting a gathering or simply indulging in a treat at home, this cake is sure to please everyone!
A Personal Story Behind My Pumpkin Coconut Pecan Cake Journey
Growing up, my grandmother had a special way of bringing the family together during autumn. Every year, she would bake her famous pumpkin cake, filling the house with a warm, inviting aroma. Inspired by her love of baking, I created my own twist on her classic recipe, adding coconut and pecans for an extra layer of flavor. Each bite of this cake reminds me of family gatherings and the joy of sharing delicious food. I hope this recipe brings the same warmth to your home!
What Makes This Pumpkin Coconut Pecan Cake Recipe Special?
This recipe stands out because it brings together some of the most beloved flavors of fall in a unique and delightful way. The use of canned pumpkin puree not only makes this cake incredibly moist but also packs it with nutrients. The shredded coconut adds a tropical twist, while the pecans provide a satisfying crunch. Plus, the rich cream cheese filling swirled throughout the cake elevates it to a whole new level of indulgence. It’s the perfect dessert to enjoy with loved ones on a cool autumn evening.
The Full Pumpkin Coconut Pecan Cake Recipe
Ingredients
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1 box (15.25 oz) yellow cake mix
- 3 eggs
- 1 cup canned pumpkin puree
- 3/4 cup water
- 1/2 cup oil
- 1/3 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 package (8 oz) cream cheese, softened
- 1/2 cup butter, melted
- 3 cups powdered sugar
- 1/2 cup milk chocolate chips (or semi-sweet chocolate chips)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 baking dish with cooking spray. This helps prevent the cake from sticking.
- Evenly sprinkle the shredded coconut and chopped pecans over the bottom of the baking dish. This will create a delightful base layer.
- In a large bowl, mix the yellow cake mix, eggs, canned pumpkin puree, water, oil, granulated sugar, and pumpkin pie spice until well combined. Make sure to stir thoroughly to avoid any lumps. Pour this mixture over the coconut and pecans in the baking dish.
- For the filling, soften the cream cheese in a microwave-safe bowl for about a minute until very soft. This will make it easier to combine. Add the melted butter and stir until fully mixed. Gradually mix in the powdered sugar until smooth and creamy.
- Spoon dollops of the cream cheese filling over the cake batter, then gently swirl it through with a knife. Be careful not to overmix; you want to see ribbons of filling throughout.
- Sprinkle the chocolate chips on top. They will melt slightly during baking, adding a delicious touch to the cake.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. The cake may not look completely done due to the filling, but it will set as it cools. Allow it to cool for a few minutes before slicing.
- Serve warm, and it pairs wonderfully with a scoop of ice cream for an extra treat!
Serving Suggestions and Variations for Pumpkin Coconut Pecan Cake
This cake is delightful on its own, but you can elevate it even further by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. For an added twist, consider drizzling some caramel sauce over the top before serving. If you want to switch things up, you can also experiment by adding different nuts, like walnuts or almonds, or even incorporating spices like cinnamon or nutmeg to enhance the fall flavors.
Frequently Asked Questions About Pumpkin Coconut Pecan Cake
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin until smooth.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.
Can I use a different type of cake mix?
Yes, you can use spice cake mix for a more robust flavor, or even a gluten-free mix if needed.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 30-40 minutes
Total Time: 45-55 minutes
Calories per Serving: 380
Servings: 12
Pumpkin Coconut Pecan Cake
Equipment
- 9x13 baking dish Greased for baking.
Ingredients
Main Ingredients
- 0.5 cup shredded coconut
- 0.5 cup chopped pecans
- 15.25 oz yellow cake mix
- 3 large eggs
- 1 cup canned pumpkin puree
- 0.75 cup water
- 0.5 cup oil
- 0.33 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 8 oz cream cheese, softened
- 0.5 cup butter, melted
- 3 cups powdered sugar
- 0.5 cup milk chocolate chips or semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and grease a 9x13 baking dish with cooking spray.
- Sprinkle the shredded coconut and chopped pecans evenly over the bottom of the baking dish.
- In a large bowl, mix the yellow cake mix, eggs, canned pumpkin puree, water, oil, granulated sugar, and pumpkin pie spice until well combined. Pour this mixture over the coconut and pecans in the baking dish.
- For the filling, soften the cream cheese in a microwave-safe bowl for about a minute until very soft. Add the melted butter and stir until combined. Mix in the powdered sugar until smooth.
- Spoon dollops of the cream cheese filling over the cake batter, then gently swirl it through with a knife.
- Sprinkle the chocolate chips on top and bake for 30-40 minutes. The cake may not look completely done due to the filling, but it will set as it cools. Serve warm, and it pairs well with ice cream.