Archibald's Pumpkin Pie Cake

Archibald's Pumpkin Pie Cake

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Irene Alleman


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 votes

12 servings
20 Min
1 Hr



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

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

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

  • 1 pkg
    instant vanilla pudding, small
  • 1 c
  • 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.

Printable Recipe Card

About Archibald's Pumpkin Pie Cake

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

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