Archibald's Pumpkin Pie Cake

Archibald's Pumpkin Pie Cake Recipe

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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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
12 servings
Prep:
20 Min
Cook:
1 Hr

Ingredients

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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

How to Make Archibald's Pumpkin Pie Cake

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.

Printable Recipe Card

About Archibald's Pumpkin Pie Cake

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




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