Description
Description
The Thanksgiving Piecaken is the ultimate holiday dessert mashup, combining layers of a classic pie (like pumpkin or pecan) baked inside a moist cake (like spiced vanilla or chocolate). This show-stopping treat offers a sweet surprise in every slice, perfect for impressing guests at your Thanksgiving feast!
Ingredients
Units
Scale
For the Pie Layer:
- 1 store-bought or homemade 9-inch pumpkin or pecan pie (fully baked and cooled)
For the Cake Layers:
- 2 1/2 cups (300g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) buttermilk, at room temperature
- 4 large eggs, at room temperature
- 1 tbsp vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
For the Frosting:
- 1 1/2 cups (340g) unsalted butter, softened
- 6 cups (720g) powdered sugar
- 1/4 cup (60ml) heavy cream
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another large bowl, beat together the oil and sugar until combined. Add eggs, one at a time, followed by the vanilla extract. Mix in the buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Assemble the Piecaken:
- Pour a small layer of cake batter into one of the prepared cake pans.
- Carefully place the pre-baked pie on top of the batter in the pan.
- Pour the remaining batter over the pie, making sure it’s fully covered.
- In the other cake pan, pour the remaining cake batter for the second layer (without a pie).
- Bake both layers for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, followed by the heavy cream, vanilla extract, cinnamon, and salt. Beat until smooth and fluffy.
- Assemble the Piecaken:
- Once the cakes have cooled completely, place the layer with the pie on the bottom.
- Add a layer of frosting on top, then place the plain cake layer on top.
- Frost the entire piecaken with the remaining frosting, using a spatula to create an even layer.
- Serve:
- Slice and serve! Enjoy the surprise of pie and cake in one bite.
Notes
- Pie Options: Pumpkin, pecan, or apple pie works best for this recipe.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Decorations: Top with whipped cream, caramel drizzle, or candied pecans for an extra festive touch!