Thanksgiving Piecaken: Prepare to have your dessert dreams come true! Imagine the best parts of Thanksgiving – the rich, spiced pumpkin pie, the sweet and tangy apple pie, and the decadent pecan pie – all baked into one glorious, gravity-defying cake. Yes, you read that right. We’re talking about the legendary Piecaken, a dessert so outrageous, so over-the-top, it’s become a Thanksgiving tradition for adventurous eaters everywhere.
While the exact origins of the Piecaken are debated, its modern popularity can be traced back to pastry chef Zac Young, who popularized his version at David Burke’s Townhouse in New York City. It quickly became a viral sensation, capturing the imagination of food lovers across the nation. But the concept of layering desserts is not new; similar creations have likely existed in various forms throughout culinary history.
So, why is the Thanksgiving Piecaken so beloved? It’s more than just a novelty. It’s a celebration of abundance, a testament to the joy of sharing, and, let’s be honest, a seriously delicious indulgence. The combination of textures – the flaky pie crusts, the moist cake layers, the creamy fillings – is simply irresistible. Plus, it’s a conversation starter! Imagine the looks on your guests’ faces when you present this magnificent creation at your Thanksgiving feast. It’s guaranteed to be a memorable moment, and a dessert they’ll be talking about for years to come. Get ready to embark on a baking adventure, and let’s create a Thanksgiving Piecaken that will be the star of your holiday table!
Ingredients:
- For the Pecan Pie Layer:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 4-6 tablespoons ice water
- 1 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/2 cups pecan halves
- For the Pumpkin Pie Layer:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 4-6 tablespoons ice water
- 1 (15-ounce) can pumpkin puree
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- For the Apple Pie Layer:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 4-6 tablespoons ice water
- 6 medium apples (such as Granny Smith, Honeycrisp, or Gala), peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon lemon juice
- For the Cake Batter:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
- For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Making the Pie Crusts:
I’m going to walk you through making the pie crusts first, since they need some chill time. We’ll be making three separate crusts, one for each pie layer.
- Prepare the Dough: In a large bowl, whisk together the flour and salt for each pie crust. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix!
- Divide and Chill: Divide each dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This chilling step is crucial for a flaky crust.
Making the Pecan Pie:
- Preheat and Roll: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one of the pie crust discs to fit a 9-inch pie plate.
- Transfer and Crimp: Carefully transfer the crust to the pie plate and crimp the edges.
- Prepare the Filling: In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla extract, and salt.
- Add Eggs: Beat in the eggs one at a time until well combined.
- Add Pecans: Stir in the pecan halves.
- Pour and Bake: Pour the pecan filling into the prepared pie crust. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Let cool completely.
Making the Pumpkin Pie:
- Preheat and Roll: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the second pie crust disc to fit a 9-inch pie plate.
- Transfer and Crimp: Carefully transfer the crust to the pie plate and crimp the edges.
- Prepare the Filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, cinnamon, ginger, cloves, and salt.
- Pour and Bake: Pour the pumpkin filling into the prepared pie crust. Bake for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. Let cool completely.
Making the Apple Pie:
- Preheat and Roll: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the third pie crust disc to fit a 9-inch pie plate.
- Transfer and Crimp: Carefully transfer the crust to the pie plate and crimp the edges.
- Prepare the Filling: In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, melted butter, and lemon juice. Toss to coat evenly.
- Pour and Bake: Pour the apple filling into the prepared pie crust. Dot the top with the small pieces of butter. Bake for 45-55 minutes, or until the crust is golden brown and the apples are tender. If the crust starts to brown too quickly, cover the edges with foil. Let cool completely.
Making the Cake Batter:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
Assembling the Piecaken:
This is where the magic happens! We’re going to layer those pies inside the cake batter.
- Pour Half the Batter: Pour half of the cake batter into the prepared springform pan.
- Place Pecan Pie: Gently place the cooled pecan pie on top of the batter.
- Pour More Batter: Pour another layer of cake batter over the pecan pie, using about half of the remaining batter.
- Place Pumpkin Pie: Carefully place the cooled pumpkin pie on top of the batter.
- Pour More Batter: Pour the remaining cake batter over the pumpkin pie.
- Place Apple Pie: Gently place the cooled apple pie on top of the batter.
Baking the Piecaken:
- Bake: Bake in the preheated oven for 1 hour and 30 minutes to 2 hours, or until a wooden skewer inserted into the center comes out clean. The baking time can vary depending on your oven, so keep a close eye on it. If the top starts to brown too quickly, cover it loosely with foil.
- Cool: Let the piecaken cool in the pan for 15-20 minutes before releasing the springform pan. Let it cool completely on a wire rack.
Making the Frosting:
- Cream Butter: In a large bowl, cream the softened butter until smooth and fluffy.
- Add Powdered Sugar: Gradually add
Conclusion:
And there you have it! This Thanksgiving Piecaken isn’t just a dessert; it’s a showstopper, a conversation starter, and a delicious testament to the spirit of the holiday. I know it might seem a little daunting at first glance, but trust me, the sheer joy on everyone’s faces when you unveil this magnificent creation makes every step worthwhile. It’s a guaranteed way to elevate your Thanksgiving feast from memorable to legendary.
So, why is this recipe a must-try? Because it’s the ultimate Thanksgiving dessert mashup! You get the comforting flavors of pumpkin pie, the sweet tang of apple pie, and the rich decadence of chocolate cake, all perfectly layered and baked into one glorious entity. It’s a symphony of textures and tastes that will leave your guests utterly speechless (until they start asking for seconds, of course!). Plus, let’s be honest, who can resist a dessert that’s basically three desserts in one? It’s the epitome of indulgence, and Thanksgiving is the perfect occasion to embrace it.
But the fun doesn’t stop there! Feel free to get creative with your Piecaken. Want to add a layer of pecan pie? Go for it! Craving a little spice? A dash of cinnamon or nutmeg in the cake batter will do the trick. You could even experiment with different cake flavors, like spice cake or carrot cake, to create your own unique Thanksgiving masterpiece. For serving suggestions, a dollop of whipped cream or a scoop of vanilla ice cream is always a classic choice. A drizzle of caramel sauce or a sprinkle of chopped nuts would also add a touch of elegance. And if you’re feeling particularly adventurous, try serving it with a side of cranberry sauce for a sweet and tart contrast.
This Thanksgiving Piecaken is more than just a recipe; it’s an experience. It’s about bringing people together, sharing laughter, and creating memories that will last a lifetime. It’s about celebrating the abundance of the season and indulging in the simple pleasures of good food and good company.
I truly believe that anyone can make this Piecaken, regardless of their baking experience. Just follow the instructions carefully, take your time, and don’t be afraid to ask for help if you need it. And most importantly, have fun! Baking should be a joyful process, so put on some music, pour yourself a glass of wine, and enjoy the journey.
I’m so excited for you to try this recipe and experience the magic of the Thanksgiving Piecaken for yourself. Once you do, please, please, please share your creations with me! I’d love to see your photos, hear your stories, and learn about any variations you came up with. You can tag me on social media using [Your Social Media Handle] or leave a comment below. I can’t wait to see what you create! Happy baking, and happy Thanksgiving! I am confident that this Thanksgiving Piecaken will be the star of your holiday table.
Thanksgiving Piecaken: The Ultimate Holiday Dessert Guide
A show-stopping dessert with pecan, pumpkin, and apple pies baked inside vanilla cake, topped with buttercream frosting.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 4-6 tablespoons ice water
- 1 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/2 cups pecan halves
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 4-6 tablespoons ice water
- 1 (15-ounce) can pumpkin puree
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 4-6 tablespoons ice water
- 6 medium apples (such as Granny Smith, Honeycrisp, or Gala), peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon lemon juice
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Pie Crusts: In a large bowl, whisk together the flour and salt for each pie crust. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide each dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).
- Make the Pecan Pie: Preheat oven to 350°F (175°C). Roll out one pie crust disc to fit a 9-inch pie plate. Transfer and crimp the edges. In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla extract, and salt. Beat in the eggs one at a time. Stir in the pecan halves. Pour into the prepared crust. Bake for 50-60 minutes, or until set and golden brown. Let cool completely.
- Make the Pumpkin Pie: Preheat oven to 350°F (175°C). Roll out the second pie crust disc to fit a 9-inch pie plate. Transfer and crimp the edges. In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, cinnamon, ginger, cloves, and salt. Pour into the prepared crust. Bake for 50-60 minutes, or until set and a knife inserted near the center comes out clean. Let cool completely.
- Make the Apple Pie: Preheat oven to 375°F (190°C). Roll out the third pie crust disc to fit a 9-inch pie plate. Transfer and crimp the edges. In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, melted butter, and lemon juice. Toss to coat evenly. Pour into the prepared crust. Dot the top with the small pieces of butter. Bake for 45-55 minutes, or until the crust is golden brown and the apples are tender. If the crust browns too quickly, cover the edges with foil. Let cool completely.
- Make the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Assemble the Piecaken: Pour half of the cake batter into the prepared springform pan. Gently place the cooled pecan pie on top of the batter. Pour another layer of cake batter over the pecan pie, using about half of the remaining batter. Carefully place the cooled pumpkin pie on top of the batter. Pour the remaining cake batter over the pumpkin pie. Gently place the cooled apple pie on top of the batter.
- Bake the Piecaken: Bake in the preheated oven for 1 hour and 30 minutes to 2 hours, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
- Cool: Let the piecaken cool in the pan for 15-20 minutes before releasing the springform pan. Let it cool completely on a wire rack.
- Make the Frosting: In a large bowl, cream the softened butter until smooth and fluffy. Gradually add the powdered sugar, beating until well combined. Add the heavy cream, vanilla extract, and salt. Beat until light and fluffy.
- Frost the Piecaken: Once the piecaken is completely cool, frost the top and sides with the buttercream frosting.
Notes
- Chilling the pie crust dough is crucial for a flaky crust. Don’t skip this step!
- Baking times may vary depending on your oven. Keep a close eye on the piecaken and adjust baking time as needed.
- If the top of the piecaken starts to brown too quickly, cover it loosely with foil.
- Make sure the pies are completely cool before assembling the piecaken to prevent the cake batter from melting.
- Use your favorite apple varieties for the apple pie layer. Granny Smith, Honeycrisp, and Gala are all good choices.
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