ULTIMATE THANKSGIVING PIECAKEN DESSERT

I’ll never forget the Thanksgiving when my Aunt Carol brought “that crazy thing” to our family gathering. Everyone laughed, some were skeptical, but one bite, and we were all hooked. It was a glorious, multi-layered creation of pie and cake, a true masterpiece of culinary creativity. This year, I’m taking on the challenge, and I’m so excited to share my foolproof guide to recreating this showstopping dessert. Today, I’m sharing all my secrets for the most amazing Thanksgiving Piecaken – The Ultimate Dessert you’ll ever make!

Crafting the Thanksgiving Piecaken: Your Step-by-Step Guide

Okay, my friend, let’s dive into the wonderful world of piecaken! This isn’t just a dessert; it’s an experience. It’s a conversation starter, a crowd-pleaser, and a testament to your amazing baking skills. Don’t be intimidated by the layers; we’re going to break it down into manageable steps. I’ll be right there with you, every step of the way!

What Exactly *Is* Piecaken?

For those of you who are new to this delightful concept, piecaken is exactly what it sounds like: a pie baked inside a cake! Usually, it’s multiple pies, each baked inside a layer of cake, stacked together and frosted. The possibilities are endless, and that’s part of what makes it so fun. We’re going to focus on a classic Thanksgiving combination: pumpkin pie, apple pie, and pecan pie, all nestled within layers of spiced cake.

Gathering Your Ingredients: The Foundation of Flavor

Before we even think about preheating the oven, let’s make sure we have all of our ingredients ready. This is crucial for a smooth baking experience. Nothing’s worse than realizing you’re out of something halfway through!

For the Pies:

• Pumpkin Pie:
  • 1 (15-ounce) can pumpkin puree
  • 1 (14-ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 unbaked 9-inch pie crust (store-bought or homemade – your call!)
• Apple Pie:
  • 6 medium apples (Granny Smith or Honeycrisp work well), peeled, cored, and sliced
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 tablespoons butter, cut into small pieces
  • 1 unbaked 9-inch pie crust (store-bought or homemade – your call!)
• Pecan Pie:
  • 1 cup pecan halves
  • ½ cup packed brown sugar
  • ¼ cup corn syrup
  • 3 tablespoons butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 unbaked 9-inch pie crust (store-bought or homemade – your call!)

For the Spiced Cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups buttermilk

For the Frosting:

• 8 ounces cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• Pinch of salt

Baking the Pies: Individual Stars of the Show

Okay, let’s get baking! We’re going to start with the pies. Remember, each pie needs to be slightly underbaked because they’ll be baking again inside the cake. We want them set, but still a little soft in the center.

Pumpkin Pie:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt.
3. Pour the mixture into the unbaked pie crust.
4. Bake for 45-50 minutes, or until the filling is set but still slightly wobbly in the center. Let cool completely.

Apple Pie:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, and nutmeg. Toss to coat.
3. Pour the apple mixture into the unbaked pie crust. Dot with butter.
4. Bake for 50-60 minutes, or until the crust is golden brown and the apples are tender. Let cool completely.

Pecan Pie:

1. Preheat your oven to 350°F (175°C).
2. Arrange the pecan halves in the bottom of the unbaked pie crust.
3. In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt.
4. Pour the mixture over the pecans.
5. Bake for 50-55 minutes, or until the filling is set and the crust is golden brown. Let cool completely.

While your pies are cooling, now is a great time to start thinking about those APPLE BROWNIES you could whip up later this week with any leftover apples!

Crafting the Spiced Cake: The Glue That Holds It All Together

Now for the cake! This spiced cake recipe is my absolute favorite. It’s moist, flavorful, and perfectly complements the pies. The aroma alone will have your kitchen smelling like Thanksgiving heaven!

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix!
6. Divide the batter evenly among the prepared cake pans.
7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.

Don’t worry if the cakes have a slight dome. We’ll be leveling them off later. Speaking of cake, have you ever tried making PUMPKIN CINNAMON COOKIES? The spice blend is very similar, and they are a real treat!

Assembling the Piecaken: The Grand Finale

This is where the magic happens! Get ready to bring your piecaken vision to life. Take a deep breath; you’ve got this!

1. Level the cakes: Use a serrated knife to carefully trim the tops of the cakes so they are flat. This will ensure a stable and even piecaken.
2. Prepare the frosting: In a large bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and salt.
3. Place one cake layer on a serving plate or cake stand. Frost the top of the cake layer.
4. Carefully place the pecan pie on top of the frosted cake layer.
5. Frost the top of the pecan pie with a generous layer of frosting.
6. Place the second cake layer on top of the frosted pecan pie. Frost the top of the cake layer.
7. Carefully place the apple pie on top of the frosted cake layer.
8. Frost the top of the apple pie with a generous layer of frosting.
9. Place the third cake layer on top of the frosted apple pie.
10. Frost the entire piecaken with the remaining frosting. Get creative! You can swirl the frosting, add decorative sprinkles, or even drizzle with caramel sauce.
11. Chill the piecaken in the refrigerator for at least 2 hours before serving. This will allow the frosting to set and the flavors to meld together.

While you’re waiting for the piecaken to chill, you might want to explore other Thanksgiving dessert options. How about a warm COZY APPLE CRISP? Or maybe some PUMPKIN COOKIES for the kids (and the adults, let’s be honest)?

Tips and Tricks for Piecaken Perfection

Okay, let’s talk about some insider tips that will take your piecaken from good to absolutely unforgettable:

• Don’t overbake the pies! Remember, they’re going to bake again inside the cake, so they need to be slightly underbaked.
• Use parchment paper: Line the bottom of your cake pans with parchment paper for easy removal.
• Cool the cakes completely: This is essential for preventing the frosting from melting.
• Level the cakes: This will ensure a stable and even piecaken.
• Don’t be afraid to get creative with the frosting! Use different colors, add sprinkles, or even create a decorative border.
• Chill, chill, chill! Chilling the piecaken is crucial for allowing the flavors to meld together and the frosting to set.
• Consider making the pies a day ahead: This will save you time on the day you assemble the piecaken.
• Use store-bought pie crusts if you’re short on time: There’s no shame in taking a shortcut!

Another thing to consider is the moisture content. If you find that your cake layers are a little dry, you can brush them with a simple syrup (equal parts sugar and water, heated until the sugar dissolves) before frosting. This will add moisture and flavor.

And if you’re feeling adventurous, you could even try adding a layer of APPLE DUMPLINGS into the mix! Just make sure they are cooled completely before adding them to the piecaken.

Troubleshooting Your Piecaken: Common Problems and Solutions

Even with the best planning, things can sometimes go awry in the kitchen. But don’t worry, I’ve got you covered! Here are some common piecaken problems and how to fix them:

• Problem: The cake layers are sticking to the pan.
  • Solution: Make sure you grease and flour your cake pans thoroughly. You can also use parchment paper liners.
• Problem: The frosting is melting.
  • Solution: Make sure your cakes are completely cool before frosting. You can also chill the frosting in the refrigerator for a few minutes before using it.
• Problem: The piecaken is leaning.
  • Solution: Make sure your cake layers are level. You can also use wooden skewers to support the piecaken while it chills.
• Problem: The pies are too soggy.
  • Solution: Make sure you don’t overbake the pies. You can also brush the bottom of the pie crusts with melted chocolate before filling them.

Serving and Storing Your Masterpiece

Okay, the moment of truth! Your Thanksgiving Piecaken – The Ultimate Dessert is ready to be served. Cut a slice and prepare for the oohs and aahs! The layers of cake and pie create a symphony of flavors and textures that is simply irresistible.

To store your piecaken, wrap it tightly in plastic wrap or aluminum foil and refrigerate it for up to 3 days. The flavors will actually meld together even more over time!

Embrace the Piecaken Adventure!

Creating a Thanksgiving Piecaken – The Ultimate Dessert might seem daunting at first, but I promise you, it’s worth the effort. It’s a fun, creative, and delicious way to celebrate Thanksgiving. And the best part? You’ll have a showstopping dessert that will impress your family and friends. So go ahead, embrace the piecaken adventure! I know you can do it!

ULTIMATE Thanksgiving Piecaken Dessert

This show-stopping dessert combines the best of Thanksgiving pies – pumpkin, apple, and pecan – baked inside layers of moist spiced cake and covered with creamy frosting. It’s a conversation starter, a crowd-pleaser, and the ultimate Thanksgiving indulgence.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 5 hours hrs

Servings: 12

Course: Dessert

Cuisine: American

Calories: 800

Ingredients Equipment Method Notes

Ingredients

  

• 6 large eggs
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 3 unbaked 9-inch pie crusts store-bought or homemade
• 6 medium apples Granny Smith or Honeycrisp
• ½ cup granulated sugar
• ¼ cup all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons butter, cut into small pieces
• 1 cup pecan halves
• ½ cup packed brown sugar
• ¼ cup corn syrup
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• Pinch of salt
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1 ½ cups buttermilk
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• Pinch of salt

Equipment

• 3 (9-inch) pie pans
• 3 (9-inch) cake pans
• Measuring cups and spoons
• Mixing bowls (large, medium, small)
• Whisk
• Electric Mixer (stand or hand-held)
• Rubber spatula
• Serrated knife
• Parchment paper
• Wire rack
• Serving plate or cake stand
• Oven
• Wooden skewers (optional, for support)
• Grease and flour for pans

Method

 

1. **Pumpkin Pie:** Preheat oven to 350°F (175°C). In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, 2 eggs, pumpkin pie spice, and salt. Pour the mixture into one unbaked pie crust. Bake for 45-50 minutes, or until the filling is set but still slightly wobbly in the center. Let cool completely.
2. **Apple Pie:** Preheat oven to 375°F (190°C). In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, and nutmeg. Toss to coat. Pour the apple mixture into one unbaked pie crust. Dot with 2 tablespoons butter. Bake for 50-60 minutes, or until the crust is golden brown and the apples are tender. Let cool completely.
3. **Pecan Pie:** Preheat oven to 350°F (175°C). Arrange the pecan halves in the bottom of one unbaked pie crust. In a medium bowl, whisk together the brown sugar, corn syrup, 1 tablespoon melted butter, 1 large egg, 1 teaspoon vanilla extract, and a pinch of salt. Pour the mixture over the pecans. Bake for 50-55 minutes, or until the filling is set and the crust is golden brown. Let cool completely.
4. **Spiced Cake:** Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. In a medium bowl, whisk together the 3 cups flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. In a large bowl, cream together the 1 cup butter and 2 cups sugar until light and fluffy. Beat in the remaining 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix! Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
5. **Frosting:** In a large bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in 2 teaspoons vanilla extract and a pinch of salt.
6. **Assemble:** Level the cakes: Use a serrated knife to carefully trim the tops of the cakes so they are flat. Place one cake layer on a serving plate or cake stand. Frost the top of the cake layer. Carefully place the pecan pie on top of the frosted cake layer. Frost the top of the pecan pie with a generous layer of frosting. Place the second cake layer on top of the frosted pecan pie. Frost the top of the cake layer. Carefully place the apple pie on top of the frosted cake layer. Frost the top of the apple pie with a generous layer of frosting. Place the third cake layer on top of the frosted apple pie. Frost the entire piecaken with the remaining frosting. Get creative! You can swirl the frosting, add decorative sprinkles, or even drizzle with caramel sauce.
7. Chill the piecaken in the refrigerator for at least 2 hours before serving. This will allow the frosting to set and the flavors to meld together.

Notes

For best results, make the pies a day ahead to save time. Ensure all components (pies and cakes) are completely cooled before assembling to prevent the frosting from melting. If the cake layers seem dry, brush them with a simple syrup (equal parts sugar and water, heated until sugar dissolves) before frosting. Store leftover piecaken tightly wrapped in the refrigerator for up to 3 days. To prevent leaning, insert wooden skewers into the piecaken for support while chilling, especially if it is very tall. The crusts can be brushed with melted chocolate after baking to prevent them from getting soggy.