archibald's pumpkin pie cake
(2 RATINGS)
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!
No Image
prep time
20 Min
cook time
1 Hr
method
---
yield
12 servings
Ingredients
- FIRST LAYER
- 1 box yellow cake mix
- 1/2 cup butter or margarine, melted
- 1 - egg
- SECOND LAYER
- 1 can pumpkin, canned or cooked, 29 ounce
- 1 can evaporated milk, 12 ounce
- 1 1/2 cups sugar
- 3 - eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- THIRD LAYER
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup butter or margarine, cut into pieces
- TOPPING
- 1 package instant vanilla pudding, small
- 1 cup milk
- 8 ounces whipped topping, thawed
How To Make archibald's pumpkin pie cake
-
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.
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Step 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.
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Step 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.
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Step 4For topping, combine pudding and milk in a bowl. Fold in whipped topping. Serve over cooled cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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