Description
Amish Pumpkin Pie Cake is a delightful autumn dessert combining the rich, spiced flavors of pumpkin pie with the moist texture of a yellow cake. This easy-to-make recipe features a creamy pumpkin base topped with yellow cake mix, melted butter, and crunchy pecans, baked to perfection for a comforting treat perfect for fall gatherings.
Ingredients
Scale
Pumpkin Mixture
- 3 1/2 cups (1 29-ounce can) pumpkin puree
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon grated nutmeg
- 1 cup brown sugar
- 3 eggs
- 1 12-ounce can evaporated milk
Topping
- 1 15-ounce box yellow cake mix
- 1/2 cup butter, melted
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease a 9” x 13” baking pan thoroughly to prevent sticking.
- Mix Pumpkin Ingredients: In a large bowl, whisk together the pumpkin puree, salt, cinnamon, ground ginger, grated nutmeg, brown sugar, and eggs until fully combined and smooth.
- Add Evaporated Milk: Pour in the evaporated milk and blend well with the pumpkin mixture to create a creamy batter.
- Pour Pumpkin Mixture into Pan: Transfer the pumpkin batter into the prepared baking pan, spreading it evenly to cover the entire bottom.
- Add Cake Mix Topping: Sift the entire box of dry yellow cake mix evenly over the pumpkin batter, ensuring the mix reaches the edges of the pan for full coverage.
- Drizzle with Butter and Add Pecans: Pour the melted butter evenly over the cake mix layer, then sprinkle the chopped pecans on top for a crunchy finish.
- Bake: Place the pan on the center rack of the oven and bake for 50 minutes, or until the top is golden and the edges are set.
- Serve: Remove from the oven and allow to cool slightly. Cut into squares to serve. Optionally, garnish with whipped cream for added richness.
Notes
- For a gluten-free option, substitute the yellow cake mix with a gluten-free cake mix.
- Chopped walnuts can be used instead of pecans based on preference.
- Ensure the batter is evenly spread to avoid uneven baking.
- Let the cake cool before cutting to help it set and prevent crumbling.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 piece (approx. 1/12 of cake)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
