Real Recipes From Real Home Cooks ®

archibald's pumpkin pie cake

(2 ratings)
Recipe by
Irene Alleman
SLC, UT

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!

(2 ratings)
yield 12 servings
prep time 20 Min
cook time 1 Hr

Ingredients For archibald's pumpkin pie cake

  • FIRST LAYER
  • 1 box
    yellow cake mix
  • 1/2 c
    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 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

How To Make archibald's pumpkin pie cake

  • 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.

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