Thanksgiving Piecaken Recipes

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PIECAKEN



Piecaken image

Provided by Food Network

Categories     dessert

Time 6h

Yield 18 to 20 servings

Number Of Ingredients 13

Nonstick cooking spray
1 box chocolate cake mix (for two 9-inch rounds), plus required ingredients for batter
1 box strawberry cake mix (for two 9-inch rounds), plus required ingredients for batter
1 box vanilla cake mix (for two 9-inch rounds), plus required ingredients for batter
1 store-bought 8-inch custard pie
1 store-bought 8-inch lemon pie or lemon meringue pie with the meringue removed
1 store-bought 8-inch cherry pie
Three batches Vanilla American Buttercream, recipe follows, or two 16-ounce cans store-bought vanilla frosting
2 sticks (8 ounces) unsalted butter, at room temperature
4 cups confectioners' sugar (1-pound box)
Pinch fine salt
2 teaspoons vanilla extract
1 to 2 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray.
  • Mix the cake batters according to the box directions.
  • Pour about 1 cup of the chocolate cake batter in one of the cake pans. Remove the custard pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie.
  • Pour about 1 cup of the strawberry cake batter in a second cake pan. Remove the lemon pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie.
  • Pour about 1 cup of the vanilla cake batter in a second cake pan. Remove the cherry pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie.
  • Bake the cakes until the centers are sturdy when the cakes are gently shaken and the cakes start to pull away from the edges of the pans, 40 to 50 minutes.
  • Let the cakes cool in their pans for 30 minutes, then remove from pans and place the cakes on racks. Let cool completely, about 4 hours.
  • Trim the tops of the cakes with a serrated knife so they are level, making sure not to cut it too far down and cut into the pie.
  • Place the vanilla cake layer on a plate or cake stand. Place the strawberry layer on the vanilla cake layer and then place the chocolate cake layer on top of the strawberry layer.
  • Frost the outside of the cake with the Vanilla American Buttercream.
  • Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk as desired. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.

THANKSGIVING PIECAKEN



Thanksgiving PieCaken image

Can't decide between cake or pie for dessert? Don't. This epic confection hits all the right flavor notes, textures and will undoubtedly be the most impressive dessert you ever make.

Provided by Zac Young

Categories     Pie

Time 5h30m

Yield 1 8 inch cake, 8-12 serving(s)

Number Of Ingredients 23

1 (9 inch) pumpkin pie (store bought or your favorite recipe, mine is from the back of the Libby's can!)
1 (9 inch) pecan pie (store bought or your favorite recipe)
1 large Granny Smith apples
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
4 large egg whites (totally clean, no yolks!)
1 cup granulated sugar
1 lb unsalted butter
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350.
  • Spray a 8" cake pan with non stick spray and line with a round of parchment paper.
  • Make the Apple Topping:.
  • Peel, core and cut it into quarters. Slice each quarter into very thin (1/16") slices. Melt the butter in the microwave. In a bowl, toss the butter, brown sugar and apples together. Spread the apple mixture into a thin layer in the bottom of the prepared cake pan and bake in the oven for 10 minutes; The sugar and butter should be melted and the apples should start to soften. There may be a little liquid that has seeped out of the apples, that is fine.
  • Let the pan cool while you make the cake.
  • Make the Spice Cake:.
  • Put the flour, baking powder, baking soda, salt, and spices in a medium bowl and whisk until blended together. In a large mixing bowl whisk the oil and sugar together, it's actually easier to do this by hand than with an electric mixer. If you really like the mixer, use it. Add both of the eggs and whisk until smooth, you don't have to spend a lot of time on this, just whisk it together. Add the buttermilk and vanilla and whisk until incorporated. Add the dry ingredients in two installments, whisking until blended.
  • Carefully pour the batter over the apple layer. If you dump it on top, you run the risk of displacing the apples and ruining the pretty apple design! (it will still taste good).
  • Return the pan to the oven and bake at 350 degrees for 20 to 30 minutes until the center of the cake is fully cooked. Once the cake has cooled for 20 minutes, flip it out of the cake pan and onto a cooling rack. Remove the parchment. Let cool fully while you make the frosting.
  • Make the Cinnamon Buttercream Frosting:.
  • Find a pot that will fit the bottom of the bowl of a KitchenAid, fill it with three inches of water and bring to a simmer. Place the egg whites and the sugar in the mixer bowl and place over the simmering pot of water. Stir the mixture until the sugar has dissolved and the mixture is warm, about 4 minutes.
  • Place the bowl on the mixer fitted with the whisk attachment and beat on medium high until cool (about 8 to 10 minutes). Cut the butter into 1 inch cubes and gradually add to the mixer. Mix until the butter has incorporated and the frosting is light and fluffy (about 5 minutes). Add the salt, vanilla and cinnamon and whisk until combined.
  • Assemble the PieCaken:.
  • It is easier to assemble the PieCaken if the pies are chilled.
  • With a small knife, cut the outer crust off the pies, leaving only the filling and the bottom crust. With a serrated knife, cut off what was the top of the cake, which is now on the bottom. Do this by cutting straight through the cake horizontally about a half inch up the side of the cake. Reserve the scraps for snacking.
  • On an 8 inch cake board or serving plate, place the pecan pie. Spread a ½ inch layer of frosting over the top of the pie. Place the pumpkin pie on top and spread a ½ inch of frosting on top. Place the cake, apple side up, on top of the frosting. With a serrated knife, trim the sides of the cake to be flush with the pies.
  • Eat the scraps.
  • Using an offset spatula, spread a ½ inch layer of frosting around the cake, covering the sides. Using a piping bag with whatever tip you want, pipe a pretty border around the top of the cake. I like to leave the top of the cake unfrosted so you can see the apples.
  • Refrigerate the PieCaken for at least an hour or tightly wrapped for up to 5 days.
  • Let sit at room temperature for an hour before serving so the buttercream softens.
  • Cut the PieCaken into 8 to 12 slices using a sharp knife dipped in hot water.
  • Serve with whipped cream or ice cream!

CHOCOLATE PECAN PIECAKEN



Chocolate Pecan Piecaken image

Why fight over whether cake or pie is better when you can combine the two to make this Chocolate Pecan Piecaken recipe? -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 6

1 package spice cake mix (regular size)
1 pre-baked pumpkin pie (8 inches)
1 package chocolate cake mix (regular size)
1 pre-baked pecan pie (8 inches)
2 cans (16 ounces each) vanilla frosting
Optional: chopped pecans and ground cinnamon

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Grease 12 muffin cups. , Prepare spice cake mix batter according to package directions. Transfer 1-1/2 cups batter to 1 of the prepared pans. Remove pumpkin pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups. , Prepare chocolate cake mix batter according to package directions. Transfer 1-1/2 cups batter to remaining prepared pan. Remove pecan pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups., Bake cupcakes according to package directions and cake layers until cakes start to pull away from edge of pans and tops are completely set, 50-60 minutes. Cool in pans 1 hour before removing to wire racks; remove paper. Cool completely., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer, bottom-side up, on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. If desired, press chopped pecans onto side of cake and sprinkle ground cinnamon on top of cake. Decorate cupcakes as desired. Refrigerate, covered, at least 1 hour. Refrigerate leftovers.

Nutrition Facts : Calories 839 calories, Fat 35g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 759mg sodium, Carbohydrate 123g carbohydrate (75g sugars, Fiber 2g fiber), Protein 8g protein.

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Top Asked Questions

What is the best piecaken for Thanksgiving?
Thanksgiving Piecaken: Pumpkin Pie, Pecan Pie, Apple Upside-Down Cake Start with a store-bought or homemade pecan pie and pumpkin pie, and let the games begin. The cake part of this piecaken is an apple-upside down cake with cinnamon buttercream.
What is the best recipe for pumpkin pie?
1 (9 inch) pumpkin pie (store-bought or your favorite recipe, mine is from the back of the Libby's can!) 4 large egg whites (totally clean, no yolks!) 6oz rolled oats. Preheat the oven to 350. Spray a 8” cake pan with non-stick spray and line with a round of parchment paper. Mix dry. Add melted butter.
What kind of cake does piecaken have?
The original Piecaken features layers of Pecan Pie, Pumpkin Pie, Spice Cake, Apple Pie Filling, Cinnamon Buttercream & Oat Crumble. You can even purchase a cake nationwide by ordering through Goldbelly.
What do you put in a piecaken?
With Pecan Pie, Eggnog Cheesecake, Red Velvet Cake and Cherry Pie Filling, this PieCaken is dressed for the holidays. It’s a perfect gift (forget the sweaters) or a welcome guest at your holiday table.

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