archibald's pumpkin pie cake
(2 ratings)
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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
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1 boxyellow cake mix
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1/2 cbutter or margarine, melted
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1egg
- SECOND LAYER
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1 canpumpkin, canned or cooked, 29 ounce
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1 canevaporated milk, 12 ounce
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1 1/2 csugar
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3eggs
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1 1/2 tsppumpkin pie spice
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1 tspvanilla extract
- THIRD LAYER
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1/4 csugar
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1 tspcinnamon
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1/2 cbutter or margarine, cut into pieces
- TOPPING
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1 pkginstant vanilla pudding, small
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1 cmilk
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8 ozwhipped topping, thawed
How To Make archibald's pumpkin pie cake
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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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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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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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4For topping, combine pudding and milk in a bowl. Fold in whipped topping. Serve over cooled cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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