Pumpkin Coconut Crunch Cake
Recipe By:
Prep + Cook Time:
1 hour 25 minutes
Serving Size:
10 to 12 servings
As featured in the:
October 29, 2025 Coupon Book
Recipe Category
A tropical twist on pumpkin dessert season! Creamy pumpkin and coconut baked into a crunchy, sweet-and-salty treat that’s perfect for sharing at fall gatherings.
Ingredients
non-stick cooking spray
15 oz. can pure pumpkin
12.2 oz. can coconut evaporated milk
3 large eggs
½ cup sugar
2 tsp. pumpkin pie spice
1 pkg. yellow cake mix
1 pkg. Jell-O coconut cream instant pudding & pie filling (3.4 oz.)
1 cup whole pecans, crushed into small pieces
2 cups pretzels, crushed into small pieces
1 cup shredded sweetened coconut flakes
1 cup butter, melted
Instructions
Preheat the oven to 350°F. Lightly spray the bottom of a 9″x13″ baking dish with non-stick cooking spray.
In a large bowl, combine the pumpkin, coconut evaporated milk, eggs, sugar and pumpkin pie spice. Mix well, then pour the mixture into the prepared baking dish. Sprinkle the cake mix and coconut Jell-O evenly over the top, and gently pat down with a spoon.
Place the pecans and pretzels in a large zip-top bag and crush with a rolling pin to the desired size. Add the coconut flakes to the bag and mix well. Evenly sprinkle this mixture over the cake layer, then drizzle the melted butter evenly on top.
Bake for 55 to 65 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Serve warm with vanilla or coconut ice cream for a festive holiday dessert.
Recipe By:
Prep + Cook Time:
1 hour 25 minutes
Serving Size:
10 to 12 servings
As featured in…
October 29, 2025 Coupon Book
