Description
Sweet layers of classic Thanksgiving piecaken dance together in a delightful dessert fusion. Festive flavors meld perfectly, offering guests a memorable holiday treat that celebrates culinary creativity with each delectable slice.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (300 grams) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 1 cup (240 milliliters / 8 fluid ounces) vegetable oil
- 1 cup (240 milliliters / 8 fluid ounces) buttermilk
- 4 large eggs
- 1 ½ cups (340 grams) unsalted butter
- 6 cups (720 grams) powdered sugar
Spices and Seasonings:
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Other Ingredients:
- 1 store-bought or homemade 9-inch pumpkin or pecan pie
- ¼ cup (60 milliliters / 2 fluid ounces) heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Craft a velvety cake batter by whisking together dry ingredients: flour, sugar, baking powder, and salt in a spacious mixing vessel.
- Incorporate softened butter, milk, and vanilla extract, stirring until achieving a silky, uniform consistency.
- Gently fold in eggs one at a time, ensuring thorough integration and a smooth texture throughout the mixture.
- Prepare a 10-inch springform pan with a generous coating of grease to prevent sticking.
- Distribute half the cake batter evenly across the pan’s bottom, creating a foundational layer.
- Delicately position the pre-baked pie directly in the center of the batter, maintaining precise alignment.
- Carefully envelop the pie with remaining cake batter, completely concealing the pie’s surface.
- Heat the oven to 350F (175C), positioning the rack in the middle for optimal heat circulation.
- Transfer the assembled piecaken into the preheated oven, allowing it to bake for approximately 1 hour.
- Verify doneness by inserting a toothpick near the cake’s edge; it should emerge clean and free of raw batter.
- Remove from oven and allow the piecaken to cool completely within the pan, preventing structural collapse.
- Meanwhile, whip heavy cream with powdered sugar and vanilla extract until soft, billowy peaks form.
- Once thoroughly cooled, carefully release the piecaken from its pan.
- Generously coat the top and sides with the whipped cream frosting, creating a luxurious exterior.
- Embellish with toasted pecans, a drizzle of caramel, or delicate chocolate shavings for a show-stopping presentation.
Notes
- Select a sturdy pie like apple or pumpkin that can withstand baking inside the cake without becoming soggy or losing structural integrity.
- Ensure pie is completely cooled and chilled before inserting into cake batter to prevent structural breakdown during baking.
- Grease springform pan generously and consider using parchment paper for easier removal of this complex dessert.
- Check cake doneness carefully since the embedded pie might impact standard baking times and create potential uneven cooking zones.
- For gluten-free version, replace wheat flour with a 1:1 gluten-free baking mix and confirm all ingredients are certified gluten-free.
- Reduce sugar content by substituting with monk fruit or stevia sweeteners if watching caloric intake.
- Make individual mini piecakens using ramekins for personalized holiday dessert servings that impress guests.
- Stabilize whipped cream frosting by adding cream cheese or mascarpone to prevent weeping and maintain structure longer.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 525
- Sugar: 58g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg