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Slice of funny cake pie on a white plate showing a fudgy chocolate base under golden cake, whole pie behind

Pennsylvania Dutch Funny Cake Pie with Fudgy Sauce

A Pennsylvania Dutch classic where vanilla cake batter bakes over a cocoa sauce in an unbaked pie crust. You get a fudgy bottom and a tender cake top from one pan and about 20 minutes of prep.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 263
Ingredients Method Notes

Ingredients
  

Pie shell
  • 1 unbaked pie crust, 9-inch / 23 cm refrigerated or homemade, not pre-baked
Chocolate sauce
  • 100 g granulated sugar (1/2 cup)
  • 25 g unsweetened cocoa powder (1/4 cup); sifted if lumpy
  • 120 ml water (1/2 cup)
  • 1/8 tsp salt
  • 1 tsp vanilla extract
Cake batter
  • 125 g all-purpose flour (1 cup)
  • 150 g granulated sugar (3/4 cup)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 57 g unsalted butter (4 tbsp); softened
  • 120 ml whole milk (1/2 cup); room temperature
  • 1 large egg
  • 1 tsp vanilla extract

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.