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Perfect Piecaken Recipe Easy Thanksgiving Dessert Idea

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A stunning dessert that combines the buttery crust of a pie and the moist layers of cake into one show-stopping Thanksgiving treat.

Ingredients

Scale
  • 1 pre-made or homemade pie crust
  • 1 cup pumpkin puree or pecan filling
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream or evaporated milk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 2 cups powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Optional: A pinch of cinnamon for extra flavor

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the pie: Roll out your pie crust and place it into the pie dish. In a mixing bowl, combine the pumpkin puree, sugar, eggs, cinnamon, nutmeg, and heavy cream. Pour the mixture into the pie crust and bake for 35-40 minutes, or until the filling is set. Let it cool completely.
  3. Mix the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a larger mixing bowl, beat the butter and sugar until creamy. Add the eggs one at a time, followed by the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until fully combined, but avoid overmixing to keep the cake tender.
  5. Assemble the Piecaken: Grease your springform pan and pour half of the cake batter into it. Carefully place the cooled pie on top of the batter. Pour the remaining cake batter over the pie, covering it completely.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the cake (not the pie) comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
  7. Let the Piecaken cool in the pan for 15 minutes, then remove it and transfer it to a wire rack to cool completely.
  8. Prepare the frosting: Beat the powdered sugar and butter together until fluffy. Add the heavy cream and vanilla extract, mixing until smooth.
  9. Frost the Piecaken: Use an offset spatula to spread the frosting evenly over the top and sides of the Piecaken. Sprinkle with a pinch of cinnamon or your favorite toppings.

Notes

[‘Let your pie cool completely before placing it into the cake batter to prevent it from making the cake too wet.’, ‘Use a springform pan for easy removal; it makes cutting and serving the Piecaken a breeze.’, ‘Don’t overmix the cake batter to keep the cake light and fluffy.’, “A store-bought pie works just as well as homemade if you’re short on time.”, ‘For added flair, drizzle caramel sauce or sprinkle crushed nuts on top of the frosting.’]

Nutrition

Keywords: Piecaken, Thanksgiving dessert, layered dessert, pie inside cake, holiday treat

Find it online: https://blixfood.com/perfect-piecaken-recipe-easy-thanksgiving-dessert-idea/