PUMPKIN-PRALINE CORN MEAL CAKE

"Rich, moist and topped with a crunchy coconut praline-like topping, this prize-winning pumpkin-spice cake relies on Quaker Corn Meal for its unique flavor and hearty texture."

1/2 cup (1 stick) margarine, softened
1 1/2 cups firmly packed brown sugar
1 cup granulated sugar
2 eggs
1 (16-oz.) can solid pack pumpkin puree (not pie filling)
2 cups all-purpose flour
1 cup Quaker Corn Meal
2 teaspoons baking powder
1 teaspoon salt (optional)
1 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
FOR THE TOPPING:
1 cup shredded coconut
1 cup chopped pecans
1/4 cup (1/2 stick) margarine, melted
1/4 cup milk

Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

Beat margarine, 1 cup brown sugar and granulated sugar until fluffy. Add eggs one at a time, beating well after each. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Spread into prepared pan.

Combine remaining 1/2 cup brown sugar and remaining ingredients; mix well. Spread evenly over batter.

Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack.

Allison Haack, Mt. Horeb, Wisconsin
$1,000 First Prize Winner, Desserts Category

Makes 16 servings
From: Recipelink.com
Source: Recipe pamphlet: Winning Ways with Quaker Corn Meal, Prize-Winning Recipes from the 1990 Quaker Corn Meal "Contemporary Classics Recipe Contest"