The Thanksgiving Piecaken is a fun dessert that combines pie and cake into one delicious treat. Picture a moist cake with a layer of your favorite pie baked right inside!
This dessert is definitely a showstopper for any holiday table. It’s like getting the best of both worlds all in one bite. I love serving it warm with a scoop of ice cream on top—pure happiness! 🍰🥧
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cake. You can use a 1:1 gluten-free blend if you need a gluten-free option, but ensure it contains xantham gum for structure.
Pumpkin Puree: Canned pumpkin works great, but homemade puree is even better! Just roast a pumpkin, scoop it out, and blend until smooth. You can also use sweet potato for a different twist.
Butter: Unsalted butter gives you better control over salt levels. If you need a dairy-free option, try using coconut oil or a dairy-free butter substitute.
Whipped Cream: While heavy whipping cream is the classic choice, you can substitute it with coconut cream for a dairy-free option—it whips up nicely too!
How Do You Layer the Cake Without It Crumbling?
Layering your Piecaken can be challenging, but with these tips, you’ll have perfect stacks! Start with the cooled cake layers to avoid crumbling. Use a serrated knife to trim the tops, creating flat surfaces.
- Place the first cake layer on your serving plate and use a spatula to spread the whipped cream evenly.
- When adding the pumpkin pie layer, ensure it’s well chilled to help maintain structure. Gently press down as you add each layer to avoid shifting.
- Complete with the second cake layer and frost quickly to avoid any sliding. Chill the assembled cake briefly before serving to set everything!
Remember, practice makes perfect! Enjoy making your gorgeous Thanksgiving Piecaken!
Thanksgiving Piecaken
Ingredients:
For the Cake Layers:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Pumpkin Pie Filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 1 cup evaporated milk or heavy cream
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Decorations:
- Assorted nuts (walnuts, pecans)
- Dried cranberries or cherries
- Pumpkin-spiced cookie or fondant decorations (optional)
How Much Time Will You Need?
This delightful creation takes about 30 minutes of prep time, plus around 1 hour for baking. You will then need at least 2 hours of chill time to let all the flavors come together. So, plan for about 3 hours and 30 minutes total time!
Step-by-Step Instructions:
1. Prepare Cake Layers:
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves). In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the eggs one by one, mixing well each time, and then stir in the vanilla extract. Gradually add the flour mixture and buttermilk, alternating between the two, and mix until everything is just combined. Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake layers cool completely.
2. Make Pumpkin Pie Filling:
In a medium bowl, combine the pumpkin puree, granulated sugar, salt, and spices (cinnamon, ginger, and cloves). Mix well, then add the eggs and beat until fully blended. Finally, stir in the evaporated milk or heavy cream until everything is mixed smoothly.
3. Bake Pumpkin Pie Layer:
Pour the pumpkin mixture into a 9-inch pie pan that has been lined with a pie crust or parchment paper. Bake at 350°F (175°C) for 40-45 minutes or until the filling is set and a knife inserted into the center comes out clean. Once done, cool it completely.
4. Prepare Whipped Cream Frosting:
Using a mixer with a chilled bowl and whisk attachment, whip the cold heavy cream on medium-high speed until it starts to thicken. Add the powdered sugar and vanilla extract, then continue to whip until stiff peaks form. Keep the frosting chilled until you are ready to assemble the cake.
5. Assemble Piecaken:
Place one of the cooled cake layers on your serving plate. Spread a generous layer of whipped cream frosting over the top. Carefully place the pumpkin pie layer on top of this cake layer, and then add another layer of whipped cream frosting on top of the pie. Finally, add the second cake layer on top. Ice the entire cake with the whipped cream frosting, smoothing it out or decorating as you please.
6. Decorate:
To give your Piecaken a festive look, garnish the top with chopped nuts, dried cranberries or cherries, and if you like, pipe decorative whipped cream rosettes. You can also add pieces of pumpkin-spiced cookies or other decorations around the sides.
7. Chill and Serve:
Place the assembled Piecaken in the refrigerator for at least 2 hours to let it set and for the flavors to meld together. Once ready, slice and serve, either chilled or at room temperature. It’s wonderfully decadent with an extra dollop of whipped cream or a scoop of vanilla ice cream!
Enjoy this incredible Thanksgiving Piecaken—a delightful fusion of cake and pie that’s sure to impress all of your guests!
Can I Use Different Pie Fillings?
Absolutely! While pumpkin is traditional, you can use any pie filling you love, such as pecan or apple. Just ensure the filling is baked until set for stability when layered.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious!
Can I Make the Cake Layers in Advance?
Yes! You can bake the cake layers a day ahead. Just store them wrapped in plastic wrap at room temperature. The pumpkin pie filling can also be made in advance and refrigerated until you’re ready to assemble.
What If I Don’t Have Buttermilk?
No problem! You can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Stir and let it sit for about 5 minutes to curdle—it works perfectly in the recipe!
