Name: Amish Pumpkin Pie Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 can 29-ounce pumpkin puree (3 1/2 cups); 1/4 teaspoon salt; 2 teaspoons cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon grated nutmeg; 1 cup brown sugar; 3 eggs; 1 can 12-ounce evaporated milk; 1 box 15-ounce yellow cake mix; 1/2 cup butter, melted; 1 cup chopped pecans

Jump to Recipe· 4.8 from 17 reviews

If you’re looking for a dessert that feels like a warm hug on a chilly day, this Amish Pumpkin Pie Cake Recipe is your new best friend. It’s that perfect intersection of pumpkin pie and cake — rich, moist, and bursting with autumn spices that make every bite an absolute joy. I first stumbled upon this recipe during a fall gathering, and I was hooked instantly; it’s the kind of dessert that brings people together and sparks that cozy, happy vibe we all crave around the holidays.

The beauty of this Amish Pumpkin Pie Cake Recipe is how simple it is to make without sacrificing flavor or texture. Whether you’re baking for a casual family dinner or a festive Thanksgiving spread, you’ll appreciate how it delivers that classic pumpkin pie flavor wrapped up in a tender cake that’s sprinkled with pecans for a little crunch. Trust me, once you try this, you’ll find it hard to go back to plain pumpkin pie again!

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Why This Recipe Works

Simple Layering Technique: Pouring cake mix over the pumpkin batter creates a beautiful texture blend that’s moist yet cakey.
Perfect Spice Balance: The combination of cinnamon, ginger, and nutmeg brings out authentic pumpkin pie flavors without overpowering.
One-Bowl Mixing: Minimal cleanup makes it perfect for those busy days when you want impressive results with little fuss.
Crunchy Pecan Topping: Adds a lovely crunchy contrast that elevates the overall texture and flavor.

A close-up view of a square slice of baked dessert being lifted from a white baking dish. The dessert has two main layers: the bottom layer is golden brown and slightly crumbly, while the top layer is a bright yellow custard-like texture with a glossy finish scattered with small pieces of toasted pecans that are deep brown. The edges of the slice show a slightly darker baked crust. The background shows the baking dish filled with the remaining dessert, sitting on a white marbled surface with a cloth underneath featuring orange and turquoise floral designs. The metal spatula holding the slice is shiny and reflective photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This recipe brings together pantry staples and a couple of special touches that harmonize beautifully. Each ingredient has a role, from the creamy pumpkin puree to the melted butter that sinks into the cake mix for a golden, rustic crust. When you pick your ingredients, opt for fresh spices for the best taste and a high-quality canned pumpkin puree—avoiding pumpkin pie filling makes all the difference here!

Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling, for true pumpkin flavor and control over sugar and spice.
Salt: Just a pinch enhances all the pumpkin pie spices and balances sweetness.
Cinnamon, Ground Ginger, Nutmeg: Freshly ground or high-quality spices will make your cake taste like it’s straight from a cozy Amish kitchen.
Brown Sugar: Adds a deep caramel sweetness that pairs beautifully with pumpkin.
Eggs: They bind the batter and contribute to the cake’s tender structure.
Evaporated Milk: Gives richness and creaminess without the heaviness of cream – a classic ingredient in pumpkin desserts.
Yellow Cake Mix: The convenience factor here is huge, providing structure and that unmistakable cake texture.
Melted Butter: Poured over the dry cake mix, it creates a buttery crust that’s oh so satisfying.
Chopped Pecans: Adds crunch and nuttiness, complementing the sweet, spiced pumpkin perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how forgiving the Amish Pumpkin Pie Cake Recipe is when it comes to personalization. Over time, I’ve played around with the amount of spices and nuts to suit different moods and occasions. Feel free to play around, adding your own twist so it feels like a signature dessert every time you make it.

Spice It Up: Sometimes I add a pinch of cloves or allspice for an even warmer, deeper spice flavor in the fall months.
Nut Alternatives: If you’re not a pecan fan, chopped walnuts or even sliced almonds work beautifully.
Make It Gluten-Free: Swap the yellow cake mix for a gluten-free box mix and you’re good to go — just add a little extra butter to help with texture.
Less Sweet Version: Cut down the brown sugar slightly if you want a dessert that plays up pumpkin’s natural earthiness.

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

Step 1: Whisk Together the Pumpkin Mixture

Start by preheating your oven to 350°F and greasing your 9×13-inch pan — I like to use a little butter and a sprinkle of flour to make sure nothing sticks. In a large bowl, grab your pumpkin puree and mix in salt, cinnamon, ginger, nutmeg, brown sugar, and eggs. Whisk everything vigorously until the mixture is smooth and well combined. This is where you get that pumpkin pie flavor shining through, so take a moment to enjoy the aroma!

Step 2: Add Evaporated Milk and Pour Batter

Next, stir in the evaporated milk evenly — it keeps the batter creamy and rich without weighing it down. Once blended, pour this pumpkin mixture into your prepared baking pan, smoothing it out gently with a spatula. Here’s a little tip: don’t over-smooth the surface because it helps the cake mix layer stick properly.

Step 3: Cover with Cake Mix and Butter

This trick is what makes the Amish Pumpkin Pie Cake Recipe so clever and unique: sift the entire box of yellow cake mix over the pumpkin layer, making sure to cover all the edges. Don’t worry if it looks like too much at first — it bakes into the perfect crust. Then, drizzle melted butter evenly over the top; this step makes the crust crispy and golden, sealing in all those wonderful flavors.

Step 4: Add Pecans and Bake

Scatter chopped pecans over your buttered cake mix layer for a crunchy finish. Pop your pan into the center rack of the preheated oven and bake for about 50 minutes. Use a toothpick to check doneness — it should come out mostly clean with a few moist crumbs. When it’s done, let it cool completely before cutting into squares. It’s a tough wait, but trust me, the texture improves as it cools!

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Pro Tips for Making Amish Pumpkin Pie Cake Recipe

Even Sifting: Sift the dry cake mix slowly and evenly so it covers every inch of the pumpkin layer — this prevents soggy edges.
Butter Temperature: Melt butter just enough to pour smoothly but not so hot that it cooks the cake mix; room temp is ideal.
Cooling Patience: Let the cake cool fully; warm cake can be too soft and messy when cutting.
Pecan Crunch: Toast pecans lightly before topping if you want an extra nutty flavor boost.

How to Serve Amish Pumpkin Pie Cake Recipe

The image shows a baked casserole in a white oval dish filled with a creamy yellow base topped with a layer of small, evenly spread chopped nuts that are dark brown in color, giving a crunchy texture. The casserole’s edges are slightly browned, showing it is well baked. The dish is placed on a white marbled surface with a white cloth featuring a circle of orange and blue floral patterns beneath. There are two small pumpkins beside the dish, one green and one pale yellow, adding an autumn feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always serve this Amish Pumpkin Pie Cake with a generous dollop of freshly whipped cream—nothing fancy, just a little sweetened cream to balance the spices and add creaminess. Sometimes I sprinkle a pinch of cinnamon or crushed pecans on top to keep that seasonal feeling. If you’re feeling indulgent, a scoop of vanilla ice cream on the side turns it into a dreamy fall dessert.

Side Dishes

This pumpkin pie cake pairs wonderfully with just about any festive meal. I’ve enjoyed it alongside a cozy bowl of spiced cider or hot chocolate, perfect for fall evenings. It also goes great as a sweet finish after a hearty roast chicken or turkey dinner, complementing savory sides like green beans or sweet potatoes.

Creative Ways to Present

For holiday gatherings, I like to cut the cake into smaller squares and serve them on rustic wooden boards decorated with whole cinnamon sticks and star anise. Another fun idea is layering it with whipped cream and crushed pecans in clear glasses for an easy pumpkin parfait twist. Adding a drizzle of caramel or maple syrup elevates the presentation and flavor, making it a true showstopper.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Amish Pumpkin Pie Cake wrapped tightly in plastic wrap or in an airtight container in the fridge. It keeps well for up to four days, so if you’re planning to bake ahead for a party, this recipe has your back. Before serving leftovers, just bring it to room temperature or warm slightly for the best texture.

Freezing

Freezing this cake works surprisingly well! Cut it into portions, wrap each piece tightly in plastic wrap, then into a freezer-safe bag to avoid freezer burn. When you want a treat later, thaw overnight in the fridge and warm gently in the oven or microwave. Just call me out if you want a homemade pumpkin delight ready at a moment’s notice.

Reheating

I reheat leftovers in a 300°F oven for about 10-15 minutes wrapped loosely in foil to keep them moist. Avoid microwaving if you can—it tends to make the texture a bit soggy. This slow oven method brings back that fresh-baked warmth and keeps the pecans pleasantly crunchy.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

You absolutely can! Just be sure to cook and puree fresh pumpkin thoroughly, then drain any excess liquid so your batter isn’t too watery. Keep in mind canned pumpkin provides consistency in moisture and flavor, which is why it’s the go-to for this recipe.
Why do you sift the cake mix on top instead of mixing it in?

Sifting the dry cake mix on top creates that signature layered effect with a tender pumpkin base and a cakey crust on top. Mixing it in would change the texture and prevent the butter from forming that delicious golden crust.
Can I make this recipe vegan or dairy-free?

While the traditional Amish Pumpkin Pie Cake isn’t vegan, you can experiment by using dairy-free evaporated milk and butter alternatives, plus egg replacers like flax eggs. The texture will be slightly different but still tasty if you’re up for some kitchen creativity!
How do I know when the cake is done baking?

Insert a toothpick into the center after 50 minutes; it should come out with moist crumbs but no raw batter. If it’s still wet, give it another 5-10 minutes, checking periodically to avoid overbaking.

Final Thoughts

This Amish Pumpkin Pie Cake Recipe holds a special place in my heart—it’s my go-to whenever pumpkin cravings hit but I want something a little more exciting than traditional pie. What I love is how this cake effortlessly combines nostalgic fall flavors with a comforting texture that’s both moist and slightly crisp. I’m confident you’ll enjoy making and sharing this as much as I do—consider it your new easy, crowd-pleasing fall dessert. Give it a try, and watch your kitchen fill with the smell of cozy autumn magic!