Every fall we become pretty obsessed with both pumpkin and pumpkin spice. But, we all know that pumpkin pie isn’t everyone’s favorite dessert. Well, we discovered a recipe that not only has all the fall flavors we love, it also relies on using canned pumpkin, which means this is a wonderful non-pie pumpkin dessert to make if you have some extra cans of pumpkin in the cupboard.

This is an Amish cake recipe, so you know it’s good. Layers of pumpkin filling, cake, and pecans make this a show-stopping dessert. The flavors of cinnamon, ginger, and nutmeg add so much flavor to this treat not only at the fall and winter holidays, but pretty much all year round. And, it couldn’t be easier to make.

To start this recipe you’ll mix together 1 large can of pumpkin purée with salt and the aforementioned spices, as well as two eggs, brown sugar, and a can of evaporated milk. After you spread the pumpkin mixture into a 9″x13″ pan, you sift a box of yellow cake mix over the top of the pumpkin, making sure to reach the edges.

Now for the decadent part: over the cake mix you pour a 1/2 cup of melted butter, then top the whole thing with a layer of pecans and bake for 50 minutes. The cake mix layer becomes a like a pudding-cake in the oven, sandwiched between a creamy, custardy layer of pumpkin and the nutty pecans on top.

Once this beauty of a cake comes out of the oven you can serve it with a dollop of whipped cream for a next level dessert. No one needs to know just how incredibly easy this cake is to make.

The creamy, smooth pumpkin and the rich cake, topped with crunchy nuts (that get toasted as it bakes) is a perfect combination that takes pumpkin to a whole new level. You only need a few ingredients and you don’t need to be a pie dough wizard to get this wonderfully rich dessert on the table. It’s a whole new way to enjoy pumpkin!