Amish Pumpkin Pie Cake Recipe

If you’re hunting for a dessert that blends the comforting flavors of fall with a fun twist on traditional pumpkin pie, then this Amish Pumpkin Pie Cake Recipe is going to be your new favorite. It’s like pumpkin pie met cake at a family reunion and decided to stick together forever. What makes it truly special is how the moist pumpkin custard layers beautifully under a lightly crisp cake topping – you get the best of both worlds in every bite!

I first stumbled upon this Amish Pumpkin Pie Cake Recipe several autumns ago, and it quickly became a staple in my kitchen for holiday dinners and cozy weekend treats. It’s simple, doesn’t require fancy techniques, and brings that warm, homey vibe that feels like a hug on a plate. Whether you’re new to pumpkin desserts or a seasoned pro, you’ll appreciate how this cake is totally forgiving and packed with that nostalgic pumpkin-spice goodness.

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Ingredients & Why They Work

Each ingredient here plays a special role in creating the perfect Amish Pumpkin Pie Cake Recipe. From the creamy pumpkin puree to the boxed cake mix that adds a delicious crust, everything comes together in a harmonious way. Here are a few pointers to keep in mind when shopping.

• Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for that authentic flavor and texture control.
• Spices: Cinnamon, ginger, and nutmeg provide that classic pumpkin spice warmth without overwhelming the cake.
• Brown Sugar: Adds a deep, molasses-rich sweetness that pairs beautifully with the pumpkin.
• Eggs: These bind everything and give structure to the custard layer.
• Evaporated Milk: Brings creaminess and richness without making the batter too runny.
• Yellow Cake Mix: This creates the cakey layer on top that’s simple and foolproof.
• Butter: Melted butter poured over the cake mix helps it brown perfectly and adds flavor.
• Pecans: Toasted pecans add a lovely crunch and nutty contrast to the soft cake.

Tweak to Your Taste

I love that the Amish Pumpkin Pie Cake Recipe is a great base for making it your own—you can easily swap or add ingredients to suit your flavor preferences or dietary needs. Don’t be shy to experiment; I’ve adjusted the nuts and spices to make it just right for different occasions.

• Nut-Free Version: I’ve made this without pecans by simply increasing the topping butter and adding a sprinkle of cinnamon sugar for crunch—just as delicious!
• Spice Boost: Some days I add a pinch of cloves or allspice when I want that extra cozy warmth; it’s subtle but makes a big difference.
• Sugar Swap: If you prefer less sweetness, cutting down the brown sugar a bit won’t hurt, but balance with spices so it doesn’t get bland.
• Gluten-Free: Using a gluten-free yellow cake mix works well here—I tried it for a friend and nobody missed the gluten at all.

Step-by-Step: How I Make Amish Pumpkin Pie Cake Recipe

Step 1: Gather & Prep Your Ingredients

Start by preheating your oven to 350˚F and greasing a 9”x13” baking pan—this helps the cake release easily after baking. Next, measure out your pumpkin puree, spices, sugar, eggs, and evaporated milk. Having everything ready makes the mixing process smooth, and trust me, no one enjoys hunting for the evaporated milk last minute!

Step 2: Whisk the Pumpkin Mixture

In a large bowl, whisk together pumpkin puree, salt, cinnamon, ground ginger, nutmeg, brown sugar, and eggs until smooth and uniform. Make sure you mix well to evenly distribute those warm spices—you want every bite to taste like fall bliss.

Step 3: Add Evaporated Milk & Pour Into Pan

Stir in the evaporated milk gently but fully, then pour this custardy pumpkin mix into your prepared baking pan. This forms the luxurious, creamy base of the cake, so spreading it out evenly ensures it bakes uniformly.

Step 4: Layer the Cake Mix & Butter

Sift the entire box of yellow cake mix evenly over the pumpkin layer—you want to cover the pumpkin completely so that it can rise and bake into a lightly crisp top. Then drizzle the melted butter all over the surface; this step is key to getting that beautiful golden crust that I always look forward to.

Step 5: Sprinkle Pecans & Bake

Top everything with chopped pecans to add crunch and a nutty aroma. Pop your pan on the center rack of the oven and bake for about 50 minutes, or until the cake topping is golden and a toothpick inserted near the center comes out mostly clean with just a few moist crumbs. Let it cool before cutting to keep those layers intact.

How to Serve Amish Pumpkin Pie Cake Recipe

Garnishes

I always serve this cake with a generous dollop of whipped cream because it contrasts beautifully with the warm spices and adds that light creaminess I crave. Sometimes, a sprinkle of cinnamon or a drizzle of caramel sauce on top makes it feel extra special, especially for guests.

Side Dishes

This cake pairs wonderfully with a hot cup of spiced tea or coffee, and for a heartier fall dessert spread, I like to add a simple bowl of vanilla ice cream and fresh apple slices on the side. It turns an everyday dessert into a festive treat!

Creative Ways to Present

For holiday dinners, I’ve tried cutting the cake into elegant squares and serving them on a rustic wooden board with pecans scattered around for a cozy autumn vibe. On casual occasions, it’s fun to spoon the cake into ramekins and garnish individually with whipped cream and a sprinkle of nutmeg—makes each serving feel personal.

Make Ahead and Storage

Storing Leftovers

I keep leftover Amish Pumpkin Pie Cake covered tightly with foil or stored in an airtight container in the fridge. It stays moist and flavorful for up to 4 days, perfect for enjoying a slice with your morning coffee or after-dinner treat.

Freezing

Freezing slices wrapped tightly in plastic wrap and foil works great if you want to save some cake for later. When I’ve frozen portions, I’ve found it best to thaw them overnight in the fridge to keep the texture just right without becoming soggy.

Reheating

To warm leftovers, I usually pop a piece into the microwave for about 20 seconds; it brings back that soft freshness. Alternatively, a quick reheat in a warm oven at 300˚F for 10 minutes revives the crisp cake topping without drying it out.

FAQs

Final Thoughts

This Amish Pumpkin Pie Cake Recipe holds a special place in my heart because it’s comfort food at its finest—warm spices, creamy texture, and an easy method that makes baking stress-free. I love sharing this recipe with friends and family because it always feels like a cozy moment captured in a dessert. Trust me, once you try it, you’ll want to keep this one in your recipe rotation just like I do!

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