Pumpkin Coconut Pecan Cake
A delightful blend of pumpkin, coconut, and pecans, swirled with cream cheese filling for a perfect fall dessert.
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.
Notes
This cake is delicious served warm with a scoop of ice cream on the side.