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Pennsylvania Dutch funny cake pie is an unbaked pie crust filled with cocoa sauce and topped with vanilla cake batter. It bakes at 350 F / 175 C for 40 to 45 minutes. The sauce settles into a fudgy layer over the crust while the cake rises on top.
There’s something playful about a pie that’s secretly a cake. The name comes from the way the sauce and batter seem to swap places in the oven.
I first made it on a slow Sunday, mostly curious about the name. The sauce takes three minutes on the stove. The batter whisks together in one bowl. No mixer.
One thing matters here. Spoon the batter over the sauce gently. Pour it in fast and the two blend, and you get a muddy cake instead of clean layers.
Then let it cool for an hour. The sauce needs that time to set so the slices hold.
Why You’ll Love This Recipe
- Sauce comes together in one saucepan in about 3 minutes
- Batter whisks by hand, so no mixer to pull out
- Fudgy chocolate base under a soft vanilla cake top
- A store-bought crust keeps prep around 20 minutes
Ingredient Notes
- Pie crust: Use a refrigerated or homemade 9-inch / 23 cm crust and do not pre-bake it. A frozen crust in a tin works too, but thaw it slightly so it fits the plate.
- Unsweetened cocoa powder: Natural or Dutch-process both work. Sift it if it’s lumpy so the sauce whisks smooth.
- Unsalted butter: Soften it on the counter for 30 minutes. If you only have salted butter, cut the salt in the batter to a pinch.
- Whole milk: It gives the cake a tender crumb. Plain unsweetened oat or almond milk works at the same amount, with a slightly lighter flavor.
Pennsylvania Dutch Funny Cake Pie with Fudgy Sauce
Ingredients
Method
- Heat the oven to 350 F / 175 C with a rack in the lower third. Fit the crust into a 9-inch / 23 cm pie plate, crimp the edge, and set the plate on a rimmed 33 x 46 cm / 13 x 18 inch sheet pan.
- Whisk the sugar, cocoa, salt, and water in a 2-quart / 1.9 L saucepan. Heat over medium, stirring, for 2 to 3 minutes until smooth and just bubbling at the edges. Stir in the vanilla, cool for 2 to 3 minutes, then pour the sauce into the unbaked crust.
- Whisk the flour, sugar, baking powder, and salt in a large bowl. Add the softened butter, milk, egg, and vanilla. Whisk for about 1 minute until the batter is smooth and thick.
- Drop the batter over the sauce in spoonfuls, working from the edge toward the center. Smooth it gently with the back of the spoon. Don't stir or pour hard, and a few chocolate gaps are fine.
- Bake for 40 to 45 minutes until the top is golden, springs back lightly, and a toothpick poked just into the cake layer comes out without wet batter.
- Cool the pie on a wire rack for 60 minutes so the sauce layer sets. Slice into 8 wedges and serve warm or at room temperature.
Notes
- Do not pre-bake the crust. It cooks through under the sauce and batter.
- Spoon the batter on gently so the sauce stays underneath.
- Bake on a rimmed sheet pan to catch any bubbling sauce.
- Cool for 60 minutes before slicing so the fudgy layer sets.
Tips for Success
- Set the pie plate on a rimmed sheet pan so any sauce that bubbles over doesn’t burn onto the oven floor.
- Cool the cocoa sauce for 2 to 3 minutes before pouring, so it doesn’t soften the raw dough right away.
- Drop the batter in spoonfuls from the edge toward the center, then smooth it gently with the back of the spoon.
- Bake on the lower oven rack so the bottom crust cooks through underneath the wet sauce.
- Wait the full 60 minutes before slicing, or the fudgy layer runs and the slices slump.
Variations
- Fold 1/2 cup (60 g) chopped toasted walnuts into the batter for crunch against the soft cake.
- Add 1/2 tsp instant espresso powder to the sauce to deepen the chocolate without making it taste like coffee.
- Scatter 1/3 cup (55 g) mini chocolate chips over the batter before baking for a more chocolatey top.
Storage and Reheating
Funny cake pie keeps in the refrigerator for 3 to 4 days when covered with foil or stored in an airtight container. Cool it completely first so no condensation collects on the cake.
To reheat a slice, microwave it for 15 to 20 seconds. For a whole pie or several slices, warm them in a 300 F / 150 C oven for 8 to 10 minutes, loosely covered with foil.
It’s a good make-ahead pie. Bake it the day before, cool it, and refrigerate it. The fudgy layer firms up a little when cold and softens again as it warms.
Serving Suggestions
Funny cake pie is best served warm or at room temperature, once it has cooled for a full hour. Cut it into 8 slices with a sharp knife, wiping the blade between cuts.
A spoonful of lightly sweetened whipped cream or a scoop of vanilla ice cream suits the chocolate base. A cup of black coffee or a glass of cold milk balances the sweetness.
It travels well to potlucks and bake sales. Carry it in the pie plate, covered, and slice it on site.
FAQ
Why is my funny cake pie runny in the middle?
A runny center usually means the pie was cut too soon or needed more bake time. Bake until the top springs back lightly and a toothpick poked just into the cake layer comes out without wet batter, then cool a full 60 minutes. The fudgy layer under the cake stays soft, but it should hold together when sliced.
Can I use oat or almond milk instead of milk in funny cake pie?
Yes, swap plain unsweetened oat or almond milk for the dairy milk at the same amount, 120 ml. The cake bakes up just as tender, with a slightly lighter flavor. The pie still contains butter and egg, so it isn’t dairy-free or vegan unless you change those too.
How long does funny cake pie keep, and can I bake it a day ahead?
Yes, bake it a day ahead, cool it completely, cover it, and refrigerate it for up to 3 to 4 days in total. Let a slice sit at room temperature for 30 minutes, or warm it in the microwave for 15 to 20 seconds. The cake stays soft and the sauce layer firms up a bit when cold.
What goes well with a slice of funny cake pie?
Lightly sweetened whipped cream or a scoop of vanilla ice cream works best, since the pie is already sweet and chocolatey. Black coffee or cold milk balances it too. Skip heavy toppings like caramel sauce, which crowd out the fudgy layer you spent an hour waiting for.
What’s the difference between funny cake pie and shoofly pie?
Shoofly pie is a molasses filling with a crumb topping, while funny cake pie is vanilla cake batter baked over a cocoa sauce. Both come from Pennsylvania Dutch baking. Shoofly tastes of dark molasses and spice, and funny cake tastes like chocolate cake with a fudgy base.
Is funny cake pie gluten free?
No. The crust and the cake batter both contain wheat flour. You can try a gluten-free pie crust and a 1:1 gluten-free baking flour blend in the batter, though I haven’t tested it and the crumb may turn out denser. The cocoa sauce itself has no gluten.
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