Thanksgiving Piecaken

DescriptionThe 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!

Thanksgiving Piecaken

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DescriptionThe 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!

• Author: Chef Sara

Ingredients

• For the Pie Layer:
• For the Cake Layers:
• For the Frosting:

Instructions

1. 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.
2. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
3. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4. 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.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 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.
7. Pour a small layer of cake batter into one of the prepared cake pans.
8. Carefully place the pre-baked pie on top of the batter in the pan.
9. Pour the remaining batter over the pie, making sure it’s fully covered.
10. In the other cake pan, pour the remaining cake batter for the second layer (without a pie).
11. Bake both layers for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
12. 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.
13. In a large bowl, beat the softened butter until creamy.
14. Gradually add the powdered sugar, followed by the heavy cream, vanilla extract, cinnamon, and salt. Beat until smooth and fluffy.
15. 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.
16. Once the cakes have cooled completely, place the layer with the pie on the bottom.
17. Add a layer of frosting on top, then place the plain cake layer on top.
18. Frost the entire piecaken with the remaining frosting, using a spatula to create an even layer.
19. Serve:Slice and serve! Enjoy the surprise of pie and cake in one bite.
20. 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!