Ingredients
2 cups sugar2 large eggs, room temperature1-1/4 cups canned pumpkin1/4 cup vegetable oil1/2 teaspoon vanilla extract2-1/4 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking soda1/2 teaspoon saltFILLING:1 package (8 ounces) cream cheese, softened1 large egg1 tablespoon sugarTOPPING:3/4 cup sweetened shredded coconut1/2 cup chopped pecans1/4 cup packed brown sugar1/4 teaspoon ground cinnamon
Preparation
In a large bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Pour into a greased 13x9-in. baking dish.
In a small bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl. Combine topping ingredients; sprinkle over top. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.
