What's so funny about Funny Cake? Well for starters, it's actually a pie! This Pennsylvania Dutch dessert starts with a pie crust that's filled with a rich, chocolaty syrup. A simple golden cake batter is poured on top, making this dessert both unique and delicious--especially when topped with a scoop of vanilla ice cream and a drizzle of chocolate or caramel sauce.
As far as homemade pies (and cakes) go, this recipe is pretty easy to make--especially when you use a store bought premade pie crust.
With just a few simple ingredients, you'll have a unique dessert that will be the talk of your next social. A cake, on top of a pie crust? It's unheard of!
What sets this recipe apart from other funny cake recipes is the placing of the chocolate syrup. In this version, the syrup is poured directly onto the crust, where it tastes best.
By starting out with chocolate on the bottom, you get more of a rich, chocolaty flavor--and honestly, who wouldn't want that?
For another Pennsylvania Dutch dessert, see Dutch Apple Crumb Pie.
Jump to:
🥘Ingredients
See recipe card for quantities.
- pie crust- I typically use Pillsbury's refrigerated premade; do not pre-bake the crust
For the liquid base:
- sugar- sweetens the syrup
- unsweetened cocoa powder- Hershey's recommended
- hot water- using hot water dissolves the sugar and makes it mix better with the cocoa; use the microwave to heat it
- pure vanilla extract- pure is much more flavorful than imitation
For the cake:
- flour- spoon into measuring cup and gently level off for best results
- sugar- I use pure cane sugar
- baking powder- leavening agent
- butter- soften at room temperature for best results
- egg- slightly beat before adding
- milk- any percentage is fine; I often use skim
- pure vanilla extract
🔪Instructions
See recipe card for more detailed instructions.
- Line a 9 inch pie plate with an unbaked pie crust.
- In a medium mixing bowl, mix the sugar, cocoa, hot water, and vanilla to make the chocolate syrup.
- In a separate bowl, mix all the dry cake ingredients. Add the softened butter; mix.
- Add the slightly beaten egg, remaining milk and vanilla extract; mix until just blended.
- Pour the chocolate syrup into the crust. Spoon the cake batter on top.
- Bake and allow to cool before cutting.
Hint: It's best to allow the cake to cool for an hour before cutting and serving. You have to give time for the chocolate magic at the bottom to cool off!
📖Variations
Chocolate Chip Funny Cake: Before baking, add ½ c. mini chocolate chips on top of the cake batter. This makes the cake more chocolaty and kid friendly.
🍽Equipment
- 9 inch pie dish
- 2 medium mixing bowls
- mixing spoons
- measuring cup
- measuring spoons
- pastry cutter (for blending the butter and dry cake ingredients)
🍶Storage
Store in an airtight container or simply cover the pie plate with aluminum foil. There's no need to refrigerate. Enjoy within five days.
Freezer: Freeze the whole pie or individual slices in an airtight container for up to 2 months. Thaw at room temperature before eating.
💭Top tip
When assembling the layers before baking, carefully spread the cake batter over the chocolate syrup so it extends to the edges of the crust. Do not mix it with the syrup! The cake layer will bake more evenly and the dessert will taste much better this way.
🤔Why is it called Funny Cake?
Traditional Funny Cake recipes have the chocolate syrup start out on top of the cake batter (the opposite of this recipe). Legend has it that the name comes from how funny it is that the chocolate ends up on the bottom, while the cake appears on top at the end of baking. Honestly, I wish it was a better story!
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Funny Cake:
📋Recipe
Funny Cake
Ingredients
Pie and Chocolate Base
- 1 refrigerated pie crust unbaked
- ½ cup sugar
- ¼ cup unsweetened cocoa powder Hershey's recommended
- 6 tablespoon hot water microwave it so it's extra hot
- ¼ teaspoon pure vanilla extract
Cake Batter
- 1 cup all purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ¼ cup butter softened at room temperature
- 1 egg slightly beaten
- ½ cup milk I typically use skim
- ½ teaspoon pure vanilla extract
Instructions
- Once softened, place the pie crust dough into a 9 inch pie plate. Carefully mold the dough to your dish by gently pressing it down with your fingers. Make sure that the dough is smooth and that there are no air bubbles. Set the pie dish aside.
- Preheat oven to 350 degrees.
- In your first bowl, mix ½ cup sugar and the unsweetened cocoa powder.
- Add the microwaved hot water and ¼ teaspoon of vanilla extract. Stir gently. The mixture will be fairly runny and a little bubbly. Set aside.
- In a separate bowl, mix all the dry ingredients togther for the cake topper (1 cup flour, 1 cup sugar, and 1 teaspoon baking powder).
- Next, add the softened butter. Use a pastry cutter to blend the butter with the dry ingredients.
- Slightly beat 1 egg, then add to the bowl along with the remaining ½ cup milk and ½ teaspoon vanilla extract. Mix until just combined.
- Pour the chocolate liquid mixture into the crust. There should be enough liquid to cover the bottom.
- Next, spoon the cake batter on top of the liquid; spread the batter to the crust's edges.
- Bake in a preheated 350 degree oven for 35-40 minutes or until a toothpick inserted in the middle of the cake topper comes out clean.
- Cover pie dish with foil. There is no need to refrigerate. Enjoy within 5 days.
- You can freeze the whole pie or individual slices in an airtight container for up to 2 months. Thaw at room temperature before eating.
Russell F. says
The directions were very easy to follow. I appreciated the step-by-step instructions as I am far from a baker. Thanks Betty.
Kitchen Ready Betty says
Thanks for your feedback! I'm so glad you gave it a try and I hope you enjoy it!
Pam D. says
This was a new recipe for me...and it was very easy to make. We really liked our Funny cake with ice cream and caramel sauce.
Kitchen Ready Betty says
So glad you tried it and enjoyed it with the ice cream and caramel...we like it that way too.