Description
This Amish Pumpkin Pie Cake is a delightful autumn dessert combining the rich flavors of pumpkin pie with the tender crumb of yellow cake. It features a creamy spiced pumpkin filling topped with a buttery cake crust and crunchy pecans, baked to perfection and perfect for holiday gatherings.
Ingredients
Scale
Filling
- 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
Topping
- 1 box 15-ounce yellow cake mix
- 1/2 cup butter, melted
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking pan thoroughly to prevent sticking.
- Mix Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, salt, cinnamon, ground ginger, grated nutmeg, brown sugar, and eggs until smooth and well combined.
- Add Evaporated Milk: Pour in the evaporated milk and blend all ingredients well to create a creamy pumpkin mixture. Pour this mixture evenly into the prepared baking pan.
- Add Cake Mix Topping: Sift the entire box of yellow cake mix evenly over the pumpkin batter in the pan. Make sure the cake mix reaches all edges for even coverage.
- Pour Butter and Add Pecans: Drizzle the melted butter over the top of the cake mix layer, then sprinkle the chopped pecans evenly across the surface.
- Bake the Cake: Place the pan on the center rack of the preheated oven and bake for 50 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Cool and Serve: Allow the cake to cool slightly before cutting into squares. Serve warm or at room temperature, optionally garnished with whipped cream.
Notes
- For a nuttier flavor, substitute walnuts for pecans or omit nuts for a nut-free version.
- Use fresh pumpkin puree if preferred, making sure it’s drained well to avoid excess moisture.
- Let the cake cool completely if you plan to refrigerate leftovers for better slicing.
- Whipped cream enhances the dessert but can be omitted for a lighter treat.
- This cake pairs well with a hot cup of coffee or spiced tea for a cozy fall dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
