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Ingredients
- Streusel:
- 1 cup sweetened flaked coconut
- 1 cup pecan halves, chopped
- 1/2 cup biscuit baking mix
- 1/2 cup packed light-brown sugar
- 1/4 cup unsalted butter, melted
- Cake:
- 3 1/2 cups biscuit baking mix
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 4 large eggs
- 1 15oz can pumpkin puree (not pumpkin pie filling)
- 2 tsp pumpkin pie spice
- 1 tbsp confectioners' sugar
Directions
- Heat oven to 350º. Coat a 15x10 inch jelly-roll pan with nonstick cooking spray.
- Prepare Streusel:
- In medium-size bowl combine coconut, pecans, baking mix and light-brown sugar.
- Stir in melted butter until mixture is evenly moistened; set aside.
- Prepare Cake:
- In large bowl combine baking mix, light-brown sugar, granulated sugar, butter, eggs, pumpkin, and pumpkin pie spice.
- With mixer on low speed, beat 30 seconds, scraping down sides of bowl until blended.
- Beat on medium speed 3 minutes.
- Evenly spread cake batter into prepared pan.
- Sprinkle streusel evenly over cake.
- Bake at 350º for 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool completely in pan on wire rack.
- Cut into twenty-four 2 1/2-inch squares.
- Dust top with confectioners' sugar just before serving.
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