Name: Amish Pumpkin Pie Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 29-ounce can 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 12-ounce can evaporated milk; 1 15-ounce box yellow cake mix; 1/2 cup butter, melted; 1 cup chopped pecans

Jump to Recipe·5 from 12 reviews

I’m so excited to share one of my absolute favorites with you today — the Amish Pumpkin Pie Cake Recipe. This dessert is like a cozy hug in cake form: rich pumpkin flavor wrapped in a golden blanket of cake with a crunchy pecan topping. It’s perfect for fall gatherings or anytime you want to bring a little homemade comfort to the table.

What I love about this Amish Pumpkin Pie Cake Recipe is how effortlessly impressive it is. You get that classic pumpkin pie taste without dealing with a pie crust fiasco, plus the texture contrast between the creamy pumpkin layer and the cakey, buttery topping is nothing short of magical. Trust me, once you try this, it’ll become your go-to pumpkin dessert.

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Why This Recipe Works

Layered Texture: The smooth pumpkin base contrasts beautifully with the cakey, buttery topping for a delightful bite every time.
Simple Ingredients: You’re using pantry staples with a twist — like evaporated milk and cake mix — to make the process easier without sacrificing flavor.
Crowd-Pleaser: This recipe serves a large crowd (10-12 people), making it perfect for holidays, potlucks, or family dinners.
Hands-Off Baking: Once you layer everything, it bakes itself, giving you time to relax or prep other dishes.

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

The beauty of this Amish Pumpkin Pie Cake Recipe is how these simple ingredients come together to create layers of flavor and texture. Each one adds its own magic, so don’t skip or swap unless you really know what you’re doing — especially with the pumpkin and pumpkin pie spices.

Pumpkin puree: The star of the show — it gives you that authentic pumpkin pie flavor and creamy texture, so make sure to use pure pumpkin, not pumpkin pie filling.
Salt: Just a pinch to balance the sweetness and bring out all the flavors.
Cinnamon: Warm and comforting, it’s essential for that classic pumpkin spice profile.
Ground ginger: Adds a subtle zing that brightens the pumpkin layer.
Grated nutmeg: Just enough to add depth without overpowering the other spices.
Brown sugar: Gives a caramel-like sweetness and moistness to the pumpkin layer.
Eggs: Bind everything together and help the pumpkin layer set.
Evaporated milk: Creamy without extra sweetness, it enriches the pumpkin base without diluting flavors.
Yellow cake mix: This tops the pumpkin with a golden, cakey layer that bakes up light and buttery.
Melted butter: Poured over the cake mix, it creates a crisp, flavorful crust.
Chopped pecans: For that irresistibly nutty crunch on top — plus they’re just so pretty when baked.

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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 adaptable the Amish Pumpkin Pie Cake Recipe is — you can easily adjust the spice levels or the nuts on top to make it your own. Sometimes I swap pecans for walnuts or add a pinch of cloves for extra warmth when the weather gets cooler.

Nut Variation: I once switched pecans for toasted walnuts, and it gave the cake a slightly earthier crunch. Both are delicious, so go with what you love.
Spice Boost: If you’re like me and crave more pumpkin pie spices, add a little extra cinnamon or a dash of cloves — but be careful, a little goes a long way!
Sugar Swap: For a lighter touch, substitute half of the brown sugar with maple syrup or honey — it adds complexity but watch the baking time.

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

Step 1: Prep Your Pan & Oven

First things first, preheat your oven to 350°F (175°C). Then, grease a 9″x13″ baking pan thoroughly — I like to use a bit of butter and a light dusting of flour to ensure nothing sticks. This helps the cake come out clean and keeps that crunchy topping intact.

Step 2: Mix the Pumpkin Filling

Grab a large bowl and whisk together your pumpkin puree, salt, cinnamon, ground ginger, nutmeg, brown sugar, and eggs until smooth. The aroma once you add those spices is truly comforting — it smells like fall itself! Next, stir in the evaporated milk until everything’s well combined.

Step 3: Pour & Layer

Pour the pumpkin mixture into your prepared pan, spreading it out evenly. Then, gently sift the entire box of yellow cake mix over the pumpkin layer, covering it completely and reaching right to the edges. This part is key — if you don’t get the cake mix fully covering the pumpkin, the top won’t bake evenly.

Step 4: Finish with Butter & Nuts

Pour the melted butter evenly over the cake mix layer, then sprinkle the chopped pecans on top. The butter soaks into the cake mix as it bakes, creating that perfect crunchy crust I adore. The pecans add texture and a nutty flavor that balances the sweetness.

Step 5: Bake & Cool

Bake on the center rack for about 50 minutes. You’re looking for a golden brown crust and a firm pumpkin layer underneath. A toothpick inserted in the topping should come out clean or with just a few moist crumbs. Once it’s done, let it cool completely — it sets up nicely and makes it easier to cut into squares.

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Pro Tips for Making Amish Pumpkin Pie Cake Recipe

Don’t Skip Sifting: Sifting the cake mix evenly prevents clumps and ensures a smooth, cakey top layer.
Use Room Temperature Eggs: This helps the pumpkin mixture blend more easily, avoiding lumps.
Watch the Baking Time: Ovens vary, so start checking around 45 minutes to avoid overbaking and drying out the pumpkin layer.
Cool Before Cutting: It might be tempting, but letting it cool completely helps the layers set and makes cutting clean squares a breeze.

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 usually serve this Amish Pumpkin Pie Cake with a generous dollop of whipped cream — either homemade or store-bought — because the light creaminess complements the cake’s richness beautifully. A sprinkle of cinnamon on top of the whipped cream is my little finishing touch and always gets compliments.

Side Dishes

This dessert pairs perfectly with a warm cup of coffee or spiced tea. For a full autumn-themed meal, I like serving it after something savory like roasted turkey, green beans with bacon, or mashed sweet potatoes.

Creative Ways to Present

For family gatherings, I’ve arranged cut squares on a rustic wooden board with mini jars of whipped cream on the side for everyone to serve themselves. For a festive twist, try adding a drizzle of caramel sauce or a sprinkle of crushed candy cane around the edges for the holidays.

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly wrapped in plastic wrap or stored in an airtight container in the fridge. It’s stayed moist and flavorful for about 4-5 days, and I’ve never had it lose that wonderful contrast between the creamy pumpkin and cakey topping.

Freezing

This cake freezes very well. I slice it into portions, wrap each piece separately in plastic wrap and foil, then place them all in a freezer-safe bag. It keeps nicely for 2-3 months, so it’s great to make ahead for holiday meals.

Reheating

When reheating, I thaw the slices overnight in the fridge, then warm them gently in the microwave for about 20-30 seconds or in a preheated 325°F oven for 10 minutes. It warms through without drying out, and the texture stays wonderfully intact.

FAQs

Can I use fresh pumpkin instead of canned puree?

You can, but fresh pumpkin needs to be cooked and pureed until very smooth, then drained of excess moisture for best results. Canned pumpkin puree is more consistent in texture and moisture content, making the Amish Pumpkin Pie Cake Recipe easier to nail.
Why do I sift the cake mix on top?

Sifting ensures the cake mix doesn’t clump and provides an even, light layer that soaks up the butter and bakes to a golden crust. It’s a key step for achieving that signature texture of this Amish Pumpkin Pie Cake Recipe.
Can I make this recipe gluten-free?

Absolutely! Just swap out the yellow cake mix for a gluten-free yellow cake mix, and make sure your baking powder and other ingredients are gluten-free certified. The recipe’s texture and flavor will still shine.
What’s the best way to cut neat squares?

Make sure the cake has completely cooled before cutting. Use a sharp knife and wipe it clean between cuts to keep the edges neat. Cutting into warm cake will cause it to crumble.

Final Thoughts

This Amish Pumpkin Pie Cake Recipe is one of those delightful traditions that has found its way into my family’s heart and kitchen. Its ease, delicious layers, and all-around cozy vibe make it a must-bake every fall season. I hope you find as much joy in making and sharing it as I do — it’s truly a dessert that brings people together with every bite.