Description
This creamy, golden dessert blends earthy pumpkin with rich coconut milk and a buttery, cake-like topping. It’s like a cross between pumpkin pie and a coconut cobbler — warm, aromatic, and perfect for holiday tables or tropical-inspired fall gatherings.
Ingredients
🛒 Ingredients:
1 can (15 oz) pumpkin puree
1 can (13.5 oz) coconut milk (full-fat or light)
3 large eggs
¾ cup granulated sugar or coconut sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
1 box (15 oz) yellow or spice cake mix
½ cup (1 stick) butter, melted (or coconut oil for dairy-free)
½ cup shredded coconut (sweetened or unsweetened, for topping)
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Make Pumpkin Base: In a large bowl, whisk together pumpkin puree, coconut milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.
Assemble Layers: Pour pumpkin mixture into the prepared dish. Sprinkle dry cake mix evenly over the pumpkin layer — do not stir.
Add Butter & Coconut: Drizzle melted butter (or coconut oil) evenly on top. Sprinkle shredded coconut over the surface.
Bake: Bake uncovered for 50–55 minutes, until the topping is golden brown and the edges are bubbling.
Cool & Serve: Let cool for at least 30 minutes before serving. Enjoy warm or chilled with whipped cream or coconut whipped topping.
Notes
- Tropical Upgrade: Add crushed pineapple or a splash of rum extract for a Caribbean flair.
- Crunchy Topping: Sprinkle chopped macadamia nuts or toasted coconut flakes before baking.
- Storage: Refrigerate for up to 4 days; reheat gently or serve cold like pudding.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Fall Dessert
- Method: Baked
- Cuisine: American / Tropical Fusion