Archibald’s Pumpkin Pie Cake

Archibald’s Pumpkin Pie Cake

First Layer: 

1 yellow cake mix

½ cup butter

1 egg

Second Layer:

1 29 oz can pumpkin

1 12 oz. can evaporated milk

1 ½ cups sugar

3 eggs

1 ½ teas. pumpkin pie spice

1 tea. vanilla

Third Layer:

¼ cup sugar

1 tea cinnamon

½ cube butter, cut into pieces

Topping:

1 small pkg instant vanilla pudding

1 cup milk

1 container cool whip

Heat oven to 350˚. 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 9 x 13 inch pan. 

In a separate bowl, using an electric mixer, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and vanilla. Pour over cake layer in the pan. 

In another bowl, combine saved cake mix, sugar and cinnamon. Using fork or pastry cutter, cut butter into dry ingredients until crumbly. Sprinkle mixture over pumpkin filling. Bake 60 – 70 minutes. Cool.

For topping, combined pudding and milk in a bowl. Fold in whipped topping. Serve over cooled cake. Makes 16 -18 servings.