Amish Pumpkin Pie Cake Recipe

Hands down, one of my all-time favorite fall treats is the Amish Pumpkin Pie Cake recipe. It’s like pumpkin pie and cake had a delicious baby — rich, tender pumpkin custard topped with a buttery cake crust and crunchy pecans. If you love cozy autumn flavors but want something easy yet impressive, this recipe is exactly what you need on your table.

I first tried this Amish Pumpkin Pie Cake recipe at a friend’s gathering and instantly knew I had to make it part of my holiday rotation. It’s perfect for potlucks or Sunday dinners because it’s easy to throw together, bakes beautifully, and everyone ends up asking for the recipe. Plus, it’s got that rustic charm that feels just right with a cup of coffee or a dollop of whipped cream.

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Ingredients & Why They Work

The ingredients are both straightforward and smartly chosen, giving you moist, flavorful results without fuss. Each component plays a key role—from the pumpkin adding depth, to the cake mix creating the perfect crust, to the pecans adding a satisfying crunch.

• Pumpkin puree: Use pure pumpkin (not pie filling) for an authentic pumpkin flavor and smooth texture.
• Spices (cinnamon, ginger, nutmeg): These warm spices create that classic fall pumpkin taste we all love.
• Brown sugar: Adds natural sweetness and a touch of molasses flavor, which pairs beautifully with pumpkin.
• Eggs: Provide structure and richness to the custard layer.
• Evaporated milk: Makes the custard creamy without watering down the flavor.
• Yellow cake mix: Works as the crust on top, giving a tender cake layer that bakes up golden and slightly crisp.
• Butter (melted): Keeps the cake topping moist and adds a luscious buttery flavor.
• Chopped pecans: Offer a toasty crunch that’s the perfect contrast to the creamy pumpkin filling.

Make It Your Way

I like to mix things up sometimes depending on my mood or the occasion. This Amish Pumpkin Pie Cake recipe is wonderfully flexible, so feel free to make it your own with simple tweaks that suit your taste or dietary needs.

• Nut swap: I’ve swapped pecans for walnuts or even chopped almonds and it still turns out great—plus you can skip nuts entirely if there are allergies.
• Spice variation: Adding a pinch of cloves or allspice amps up the warm fall flavor if you like a spicier kick.
• Gluten-free option: Substitute a gluten-free yellow cake mix and double-check your evaporated milk label to keep it safe for gluten sensitivities.
• Extra richness: Try adding a splash of vanilla or a handful of chocolate chips in the batter before baking for a twist I sometimes indulge in.

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

Step 1: Preheat and Prep Your Pan

Start by heating your oven to 350˚F. Grease a 9”x13” baking pan well so the cake doesn’t stick—this is key for clean edges when cutting squares later. I like to use butter for greasing because it adds flavor, but non-stick spray works just fine too.

Step 2: Whisk Together the Pumpkin Mixture

In a large bowl, combine the pumpkin puree, salt, cinnamon, ground ginger, nutmeg, brown sugar, and eggs. Whisk everything until smooth and well blended. This mixture is the flavorful custard base that keeps the cake moist, so make sure your spices are fresh for maximum aroma!

Step 3: Add Evaporated Milk and Pour

Pour in the evaporated milk and gently blend again until the mixture is silky and combined. Then pour this pumpkin custard evenly into your prepared baking pan. Take a moment to smooth out the surface so the cake layer will bake evenly on top.

Step 4: Top with Cake Mix and Butter

Now here’s the fun trick: sift the entire box of yellow cake mix evenly over the pumpkin filling. This forms the cake crust layer—make sure it reaches all the edges! Then drizzle the melted butter evenly on top; it helps the cake mix bake up golden and tender. I use a spoon to spread the butter in little pools and let it naturally soak in as it bakes.

Step 5: Sprinkle with Pecans and Bake

Finish by sprinkling the chopped pecans over the top to add that wonderful crunch and nutty flavor. Pop the pan into the middle rack of your oven and bake for about 50 minutes. The center should be set and the top golden brown. I find testing with a toothpick helps—if it comes out with just a few moist crumbs, you’re good to go.

Remove it from the oven and let it cool for at least 15 minutes before cutting into squares. This allows the custard to firm up a bit so your slices hold their shape better.

How to Serve Amish Pumpkin Pie Cake Recipe

Garnishes

For me, a generous dollop of freshly whipped cream is a no-brainer—it balances the warm spices and adds a creamy coolness. I also sometimes sprinkle a little extra cinnamon or a few chopped pecans on top for a pretty finishing touch. If you want to get fancy, a drizzle of caramel sauce is heaven, especially for holiday meals.

Side Dishes

This cake pairs beautifully with simple sides like brewed coffee or a spiced chai latte to complement the autumn flavors. At Thanksgiving, I like serving it alongside savory dishes like roasted turkey and green beans to offer guests a sweet finish that feels homey and satisfying.

Creative Ways to Present

One festive idea I love is to cut the cake into small bite-sized squares, skewering each piece with a cinnamon stick—perfect for casual holiday parties. Another time, I layered it with whipped cream in clear glasses to create individual parfaits for a charming presentation. It’s such a versatile dessert that can be dressed up or down depending on your occasion!

Make Ahead and Storage

Storing Leftovers

I usually cover leftover Amish Pumpkin Pie Cake tightly with plastic wrap and store it in the fridge. It stays delicious for 3 to 4 days if kept chilled, and the flavors actually deepen—a total win in my book!

Freezing

When I have extra, I’ve frozen portions by wrapping each slice individually in plastic wrap and then placing them in a freezer bag. It freezes beautifully and thaws overnight in the fridge without losing the moist texture that makes this cake so special.

Reheating

To bring leftovers back to life, I gently warm slices in the microwave for about 20-30 seconds or until just heated through. I avoid overheating to keep that perfectly creamy pumpkin layer intact. Adding a little whipped cream after reheating feels like a cozy treat all over again.

FAQs

Final Thoughts

Honestly, this Amish Pumpkin Pie Cake recipe is one of those comforting desserts that feels like a warm hug during chilly months. I love how it’s simple enough for a weekday treat but special enough for holiday gatherings. If you’re looking for a foolproof, delicious way to enjoy pumpkin that your whole family will adore, give this recipe a try—you’ll be so glad you did!

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