Thanksgiving Piecaken
Elevate your holiday dessert game with this show-stopping Thanksgiving Piecaken—a decadent triple-layered masterpiece that combines your favorite Thanksgiving flavors into one unforgettable treat. This indulgent creation features a spiced pumpkin pie and a rich pecan pie baked directly into moist, buttery cake layers, all wrapped in a tangy cream cheese frosting and topped with a festive dollop of cranberry sauce. Perfect for impressing your guests, this dessert offers a delightful surprise with every slice, showcasing the ultimate fusion of pies and cake. With simple preparation using pre-made pies and a homemade cake batter, this Piecaken is the ideal centerpiece to crown your Thanksgiving feast.
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Recipe Information
Ingredients
- 1 pre-made (9-inch) Pumpkin pie
- 1 pre-made (9-inch) Pecan pie
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 4 Eggs
- 1 cup Buttermilk
- 2 teaspoons Vanilla extract
- 1 teaspoon Cinnamon
- 8 oz Cream cheese (softened)
- 2 cups Powdered sugar
- 0.5 cup Heavy cream
- 1 cup Cranberry sauce (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch springform pans with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until fully incorporated and smooth.
Pour about 1/3 of the cake batter into the bottom of one prepared springform pan. Place the pumpkin pie (still intact) gently on top of the batter in the center. Pour an additional 1/3 of the batter over the pie, covering it completely.
Repeat the process with the second springform pan, but this time using the pecan pie.
Bake both pans in the preheated oven for around 55-60 minutes, or until a toothpick inserted into the cake layer (not the pie) comes out clean.
Allow the piecakens to cool completely in the pans on wire racks before carefully removing them.
To make the frosting, beat the softened cream cheese and powdered sugar together in a large bowl until smooth. Gradually add the heavy cream while beating until a fluffy consistency is achieved.
Place the pumpkin piecaken layer on a serving plate or cake stand. Spread a layer of cream cheese frosting on top. Carefully stack the pecan piecaken layer on top and frost the entire exterior of the piecaken.
For garnish, spoon cranberry sauce decoratively on top of the piecaken or around the edges. Chill the completed piecaken in the refrigerator for at least 1 hour before serving to set.
Slice and serve this impressive Thanksgiving dessert creation to wow your guests!
Nutrition Facts
Calories |
13369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 665.9 g | 854% | |
| Saturated Fat | 302.8 g | 1514% | |
| Polyunsaturated Fat | 53.0 g | ||
| Cholesterol | 2930 mg | 977% | |
| Sodium | 8688 mg | 378% | |
| Total Carbohydrate | 1713.0 g | 623% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 1160.1 g | ||
| Protein | 182.1 g | 364% | |
| Vitamin D | 17.7 mcg | 88% | |
| Calcium | 1916 mg | 147% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 4454 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
