Description
This Amish Pumpkin Pie Cake combines the rich flavors of pumpkin pie with the moist texture of yellow cake, topped with buttery pecans for a delightful dessert 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: Preheat your oven to 350˚F and grease a 9×13 inch baking pan to prevent the cake from sticking.
- Mix Pumpkin Ingredients: In a large bowl, whisk together pumpkin puree, salt, cinnamon, ground ginger, grated nutmeg, brown sugar, and eggs until smooth and well combined.
- Add Evaporated Milk: Blend in the evaporated milk thoroughly to ensure the mixture is even and creamy.
- Pour Pumpkin Mixture: Pour the pumpkin batter into the prepared baking pan, spreading it evenly.
- Add Cake Mix: Sift the entire box of yellow cake mix evenly over the pumpkin batter, ensuring it covers the batter all the way to the edges of the pan.
- Drizzle Butter: Pour the melted butter over the top of the cake mix layer evenly to create a nice crust when baked.
- Sprinkle Pecans: Distribute the chopped pecans evenly over the top to add crunch and nuttiness.
- Bake: Bake on the center rack of the oven for 50 minutes until the top is golden and a toothpick inserted comes out clean.
- Cool and Serve: Allow the cake to cool slightly before cutting into squares. Serve with whipped cream garnish if desired.
Notes
- Make sure to evenly distribute the cake mix over the pumpkin layer to achieve the signature layered effect.
- Using melted butter helps the cake mix absorb moisture and bake into a crispy crust on top.
- Chopped pecans can be substituted with walnuts or omitted for nut-free version.
- Let the cake cool completely for easier slicing and better texture.
- This cake pairs excellently with whipped cream or a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 serving (about 1/12th cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
