Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting

Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting
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Prep Time

30 minutes


Total Time

< 90 minutes

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Per Serving

High Fiber


2 cups unbleached all-purpose flour

cup unsweetened cocoa

1 cup quick-cooking oats

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 tablespoon ground cinnamon

½ teaspoon ground cloves

1-½ cups (3 sticks) butter, divided

2 cups granulated sugar

4 large eggs

1 can (15 ounces) solid-pack pumpkin

1 can (8 ounces) crushed pineapple in juice, undrained

1 teaspoon almond extract

1 cup firmly packed brown sugar

½ cup whole milk or half-and-half

1-½ cups flaked coconut

1-½ cups coarsely chopped pecans


  • 1.
    Preheat oven to 350°F. Grease and lightly flour 13×9-inch baking pan.
  • 2.
    Combine flour, cocoa, oats, baking powder, baking soda, salt, cinnamon and cloves in small bowl. Set aside.
  • 3.
    Beat 1 cup butter and granulated sugar in large bowl with electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, beating well after each addition.
  • 4.
    Gradually beat in pumpkin, pineapple and almond extract. (The mixture will look curdled at this point.)
  • 5.
    Gradually stir in flour mixture to make smooth, thick batter.
  • 6.
    Pour batter into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
  • 7.
    Preheat broiler.
  • 8.
    Melt remaining ½ cup butter in medium saucepan over low heat. Stir in brown sugar and milk until smooth. Stir in coconut and pecans. Remove from heat. Spread frosting evenly over warm cake.
  • 9.
    Broil 3 to 4 inches from heat until frosting is golden and bubbling.
  • 10.
    Place cake on wire rack; cool to room temperature before cutting into squares.

Nutrition Facts

Per Serving

Total Fat4g
Trans Fat0g
DV Trans Fat0%
DV Sodium0%
DV Sugar0%
Saturated Fat1g
DV Saturated Fat0%
DV Cholesterol0%
Dietary Fiber9g
DV Dietary Fiber0%
Vitamin A0%
Vitamin C0%