Archibald's Pumpkin Pie Cake Recipe

No Photo

Have you made this?

 Share your own photo!

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!


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Heat 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.
2In a separate bowl, using an electric mixer, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and vanilla. Pour over cake layer in pan.
3In 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.
4For 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