An ok cake to use some pumpkin puree
Ingredients
- ½ cup shredded coconut
- ½ cup chopped pecans
For the cake:
- 1 (15.25 oz) yellow cake mix
- 3 eggs
- 1 cup canned pumpkin puree
- ¾ cup water
- ½ cup oil
- ⅓ cup granulated sugar
- 2 teaspoons pumpkin pie spice
Filling:
- 1 (8 oz) package cream cheese, softened
- ½ cup butter, melted
- 3 cups powdered sugar
Topping:
- ½ cup milk chocolate chips (or semi-sweet chocolate chips)
Instructions
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- Preheat oven to 350 degrees and spray a 9×13 baking dish with cooking spray.
- Sprinkle the coconut and pecans evenly over the bottom of the dish.
- For the cake: In a large bowl, combine the cake mix, eggs, pumpkin, water, oil, sugar, and pumpkin pie spice. Mix until well combined and pour over the coconut and pecans.
- For the filling: Place cream cheese in a medium bowl and microwave for about a minute or until it’s really soft. Add the melted butter and stir until combined. Add the powdered sugar and stir until smooth.
- Place dollops of the filling all over the top of the cake batter and then using a knife, gently swirl it through.
- Sprinkle with chocolate chips and bake for 30-40 minutes. Because of the filling the cake will not look completely done but will as it cools. Serve warm. Great with ice cream too!