Description
Amish Pumpkin Pie Cake is a deliciously moist and spiced pumpkin dessert featuring a creamy pumpkin layer topped with a buttery yellow cake layer and crunchy pecans. This easy-to-make recipe combines traditional pumpkin pie flavors with a cake texture, making it perfect for fall gatherings and holiday celebrations.
Ingredients
Scale
Pumpkin Mixture
- 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
Top Layer
- 1 15-ounce box yellow cake mix
- 1/2 cup butter, melted
- 1 cup chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Mix Pumpkin Ingredients: In a large mixing bowl, whisk together the pumpkin puree, salt, cinnamon, ground ginger, grated nutmeg, brown sugar, and eggs until smooth and fully combined.
- Add Evaporated Milk: Pour in the evaporated milk and blend it well with the pumpkin mixture to ensure an even consistency.
- Pour Mixture into Pan: Transfer the pumpkin batter into the prepared baking pan, spreading it out evenly.
- Add Cake Mix Layer: Sift the entire box of yellow cake mix evenly over the pumpkin layer, making sure it covers the edges and the entire surface of the pumpkin batter.
- Top with Butter and Pecans: Drizzle the melted butter evenly over the layer of cake mix, followed by sprinkling the chopped pecans on top for a crunchy finish.
- Bake the Cake: Place the pan on the center rack of the preheated oven and bake for 50 minutes, until the top is golden brown and a toothpick inserted near the center comes out clean.
- Cool and Serve: Remove from the oven and allow the cake to cool slightly. Cut into squares to serve and optionally garnish with whipped cream for extra indulgence.
Notes
- For a nuttier flavor, substitute pecans with walnuts or almonds.
- Ensure to sift the cake mix evenly for proper coverage and texture contrast.
- Allow the cake to cool before slicing to prevent it from falling apart.
- Serve with whipped cream or a scoop of vanilla ice cream for a richer dessert.
- This cake stores well covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
