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Thanksgiving Piecaken: The Ultimate Holiday Dessert Guide

Thanksgiving Piecaken: Prepare to have your dessert dreams come true! Imagine this: layers of moist cake, each cradling a different classic Thanksgiving pie, all stacked high and frosted to perfection. It sounds outrageous, and it is, in the best possible way. This isn’t just a dessert; it’s a conversation starter, a showstopper, and a guaranteed crowd-pleaser for your holiday feast.

While the exact origins of the Piecaken are debated, its spirit embodies the American tradition of abundance and innovation. Some trace its roots back to the turducken, a similarly ambitious culinary creation. Regardless of its precise history, the Piecaken has captured the imagination of food lovers everywhere, becoming a symbol of festive indulgence.

What makes the Thanksgiving Piecaken so irresistible? It’s the symphony of flavors and textures, of course! The creamy, fruity pies nestled within the soft, sweet cake create a delightful contrast that tantalizes the taste buds. Beyond the taste, it’s the sheer novelty and fun of it all. It’s a dessert that sparks joy and brings people together. Plus, let’s be honest, who can resist a dessert that combines three of the best Thanksgiving treats into one magnificent creation? Get ready to embark on a baking adventure and create a Thanksgiving Piecaken that will be the highlight of your holiday celebration!

Thanksgiving Piecaken this Recipe

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
    • 1/4 cup cold vegetable shortening, cut into cubes
    • 4-6 tablespoons ice water
    • 1 cup packed light brown sugar
    • 1/2 cup corn syrup
    • 1/4 cup unsalted butter, melted
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 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
    • 1/4 cup cold vegetable shortening, cut into cubes
    • 4-6 tablespoons ice water
    • 1 (15 ounce) can pumpkin puree
    • 1 (12 ounce) can evaporated milk
    • 3/4 cup granulated sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 2 large eggs
  • 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
    • 1/4 cup cold vegetable shortening, 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:
    • 1 box (15.25 ounces) yellow cake mix
    • 1 cup water
    • 1/3 cup vegetable oil
    • 3 large eggs
  • For the Frosting (Optional):
    • 1 cup (2 sticks) unsalted butter, softened
    • 4 cups powdered sugar
    • 1/4 cup milk
    • 1 teaspoon vanilla extract

Preparing the Pie Crusts:

Okay, let’s start with the pie crusts. We’ll need three, one for each pie layer. Don’t be intimidated; I’ll walk you through it!

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt for each pie crust. I like to use a separate bowl for each pie crust to keep things organized.
  2. Cut in the Fat: Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. The key here is to keep the butter and shortening cold! If they get too warm, the crust will be tough.
  3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix! Overmixing develops the gluten in the flour, which will also make the crust tough.
  4. Form Disks and Chill: Divide each dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out. I usually chill mine for an hour or even longer.
  5. Roll Out the Dough: On a lightly floured surface, roll out each pie crust to a 12-inch circle. We need them to be slightly larger than the pie pans we’ll be using.
  6. Transfer to Pie Pans: Carefully transfer each crust to a 9-inch pie pan. Trim and crimp the edges as desired. I like to use a fork to crimp the edges, but you can get fancy if you want!
  7. Pre-Bake (Blind Bake) the Crusts: Preheat your oven to 375°F (190°C). Line each pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crusts are lightly golden brown. This step is crucial to prevent soggy pie crusts! Let the crusts cool completely before filling.

Preparing the Pecan Pie Filling:

Now for the first pie layer – the pecan pie! This one is super easy and always a crowd-pleaser.

  1. Combine Wet Ingredients: In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt. Make sure the butter isn’t too hot, or it might cook the eggs!
  2. Add Pecans: Stir in the pecan halves. I like to use a mix of whole and chopped pecans for texture.
  3. Pour into Crust: Pour the pecan pie filling into one of the pre-baked pie crusts.

Preparing the Pumpkin Pie Filling:

Next up, the classic pumpkin pie! This one is all about the warm spices.

  1. Combine Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, cinnamon, ginger, cloves, nutmeg, and salt.
  2. Add Eggs: Whisk in the eggs until well combined.
  3. Pour into Crust: Pour the pumpkin pie filling into another one of the pre-baked pie crusts.

Preparing the Apple Pie Filling:

And finally, the apple pie! I love the combination of sweet and tart apples in this one.

  1. Combine Ingredients: In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat.
  2. Dot with Butter: Dot the apple mixture with the small pieces of butter. This adds richness and flavor.
  3. Pour into Crust: Pour the apple pie filling into the remaining pre-baked pie crust.

Preparing the Cake Batter:

Now for the cake! We’re using a boxed mix to keep things simple, but you can definitely use your favorite homemade cake recipe if you prefer.

  1. Combine Ingredients: In a large bowl, combine the cake mix, water, vegetable oil, and eggs.
  2. Mix Well: Beat with an electric mixer until well combined. Don’t overmix!

Assembling the Piecaken:

Okay, this is where the magic happens! Get ready to create the ultimate Thanksgiving dessert.

  1. Pour Cake Batter into Pan: Grease and flour a 9-inch springform pan. Pour about 1/3 of the cake batter into the bottom of the pan.
  2. Place Pecan Pie: Carefully place the pecan pie on top of the cake batter. Gently press it down so it’s slightly submerged in the batter.
  3. Pour More Cake Batter: Pour another 1/3 of the cake batter over the pecan pie.
  4. Place Pumpkin Pie: Carefully place the pumpkin pie on top of the cake batter. Gently press it down.
  5. Pour Remaining Cake Batter: Pour the remaining cake batter over the pumpkin pie.
  6. Place Apple Pie: Carefully place the apple pie on top of the cake batter. Gently press it down.

Baking the Piecaken:

Time to bake this beast! It’s going to take a while, so be patient.

  1. Bake: Preheat your oven to 325°F (160°C). Bake the piecaken for 2-2.5 hours, or until a wooden skewer inserted into the center comes out clean. It’s important to bake it low and slow to ensure the pies and cake cook evenly.
  2. Cool: Let the piecaken cool completely in the

    Thanksgiving Piecaken

    Conclusion:

    And there you have it! The Thanksgiving Piecaken – a dessert spectacle that’s guaranteed to be the star of your holiday feast. I know, I know, it sounds a little… ambitious. But trust me, the payoff is HUGE. This isn’t just a dessert; it’s a conversation starter, a memory maker, and a delicious testament to the spirit of Thanksgiving.

    Why is this Thanksgiving Piecaken a must-try? Because it’s the ultimate expression of holiday indulgence! You get the comforting flavors of pumpkin pie, the sweet-tartness of apple pie, and the rich decadence of pecan pie, all layered within a moist and flavorful cake. It’s like experiencing all your favorite Thanksgiving desserts in a single, glorious bite. Plus, let’s be honest, who can resist the sheer novelty and wow factor of a pie baked inside a cake? It’s a showstopper!

    But the best part? It’s surprisingly adaptable. Feel free to get creative with your fillings. Not a fan of pecan pie? Swap it out for cherry or blueberry! Want to add a little extra spice? A dash of cinnamon or nutmeg in the cake batter will do the trick. You could even experiment with different cake flavors – a spice cake would be absolutely divine!

    Serving Suggestions and Variations:

    * Warm it up: A slightly warmed slice of Piecaken is pure bliss. The flavors meld together even more beautifully, and the cake becomes extra tender.
    * Add a scoop: A scoop of vanilla ice cream or whipped cream is the perfect complement to the rich flavors of the Piecaken.
    * Drizzle it: A drizzle of caramel sauce or chocolate ganache will take your Piecaken experience to the next level.
    * Go nuts: Sprinkle chopped pecans or walnuts on top for added texture and flavor.
    * Make it mini: For individual servings, bake mini pies inside cupcakes! This is a great option for parties or gatherings where you want to offer a variety of desserts.
    * Gluten-Free Piecaken: Substitute gluten-free pie crusts and cake mix to make this dessert accessible to everyone.
    * Vegan Piecaken: Use vegan pie crusts, cake mix, and fillings to create a plant-based version of this incredible dessert.

    I truly believe that this Thanksgiving Piecaken is more than just a recipe; it’s an experience. It’s a chance to embrace the joy of baking, to share something truly special with your loved ones, and to create memories that will last a lifetime.

    So, I urge you to give it a try! Don’t be intimidated by the seemingly complex process. Take it one step at a time, and remember to have fun with it. Baking should be enjoyable, and the reward of a perfectly executed Piecaken is well worth the effort.

    And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did your family and friends think? Share your photos, your stories, and your tips in the comments below. I can’t wait to see your creations and hear about your Thanksgiving Piecaken adventures! Let’s spread the Piecaken love! Happy baking, and Happy Thanksgiving!

    Thanksgiving Piecaken: The Ultimate Holiday Dessert Guide

    A show-stopping piecaken featuring pecan, pumpkin, and apple pies baked inside a moist yellow cake, perfect for wowing your holiday guests.

    Save This Recipe
    Prep Time90 minutes
    Cook Time150 minutes
    Total Time240 minutes
    Yield12-16 servings
    👨‍🍳By: Lana
    📂Category: Dessert
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 12-16 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Keep butter and shortening cold when making the pie crusts.
    • Don’t overmix the pie crust dough or the cake batter.
    • Blind baking the pie crusts is crucial to prevent soggy bottoms.
    • Bake the piecaken low and slow to ensure even cooking.
    • Cool the piecaken completely before removing it from the springform pan.
    • Use your favorite frosting recipe, or simply dust with powdered sugar.
    • Feel free to substitute your favorite pie fillings or cake flavors.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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