Archibald's Pumpkin Pie Cake Recipe

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Archibald's Pumpkin Pie Cake

Irene Alleman

By
@Irena

My son sent this recipe and asked if I would make it. I resisted a bit at first because I was being lazy, but WOW it is so VERY worth the time. This is a new favorite!


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Comments:

Serves:

12 servings

Prep:

20 Min

Cook:

1 Hr

Ingredients

FIRST LAYER

1 box
yellow cake mix
1/2 c
butter or margarine, melted
1
egg

SECOND LAYER

1 can(s)
pumpkin, canned or cooked, 29 ounce
1 can(s)
evaporated milk, 12 ounce
1 1/2 c
sugar
3
eggs
1 1/2 tsp
pumpkin pie spice
1 tsp
vanilla extract

THIRD LAYER

1/4 c
sugar
1 tsp
cinnamon
1/2 c
butter or margarine, cut into pieces

TOPPING

1 pkg
instant vanilla pudding, small
1 c
milk
8 oz
whipped topping, thawed

Directions Step-By-Step

1
Heat oven to 350 degrees. Place cake mix in a bowl. Measure 1 cup of the mix and set aside for topping. Stir melted butter and egg into remaining cake mix in bowl. Press mixture into bottom of a 9-by-13-inch cake pan.
2
In a separate bowl, using an electric mixer, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and vanilla. Pour over cake layer in pan.
3
In another bowl, combine reserved cake mix, sugar and cinnamon. Using a fork or pastry cutter, cut butter into dry ingredients until crumbly. Sprinkle mixture over pumpkin filling. Bake 60 to 70 minutes. Cool.
4
For topping, combine pudding and milk in a bowl. Fold in whipped topping. Serve over cooled cake.

About this Recipe

Course/Dish: Cakes, Puddings
Hashtags: #mix, #pumpkin, #instant