Description
Torn between pecan pie, pumpkin pie, and spice cake this Thanksgiving? Why choose. This Piecaken brings together all the classics into one stunning layered dessert. With rich pecan pie on the bottom, creamy pumpkin pie in the middle, and fluffy spice cake on top—frosted with a cinnamon cream cheese dream—this is the kind of dessert that turns heads and gets talked about long after dinner is over.
Ingredients
Pecan Pie Layer
1 pre-baked 9-inch pecan pie
Pumpkin Pie Layer
1 pre-baked 9-inch pumpkin pie
Spice Cake Layers
1 box spice cake mix (or homemade equivalent)
Eggs, oil, and water as per box instructions
Frosting
2 cups cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons cinnamon
1 teaspoon vanilla extract
Pinch of salt
Pecan Pie Layer
1 pre-baked 9-inch pecan pie
Pumpkin Pie Layer
1 pre-baked 9-inch pumpkin pie
Spice Cake Layers
1 box spice cake mix (or homemade equivalent)
Eggs, oil, and water as per box instructions
Frosting
2 cups cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons cinnamon
1 teaspoon vanilla extract
Pinch of salt
Instructions
Bake Cake Layers
Prepare the spice cake mix and bake two 9-inch round layers. Let them cool completely.
Layer the Piecaken
Place the pecan pie (still in its crust) on a cake board. Add a layer of frosting, then gently place the pumpkin pie on top. Spread more frosting over the pumpkin pie.
Add Cake Layers
Stack one spice cake layer, add frosting, then top with the second spice cake layer.
Frost the Whole Cake
Cover the entire cake with a generous layer of cinnamon cream cheese frosting. Smooth or swirl as desired.
Decorate
Garnish with caramelized apples or a dusting of cinnamon. Refrigerate for 1–2 hours to set.
Serve
Slice with a sharp knife for clean layers and serve at room temperature.
- Prep Time: 45 minutes
- Category: Dessert
Nutrition
- Calories: 720
- Fat: 38g
- Saturated Fat: 17g
- Carbohydrates: 88g
- Fiber: 2g
- Protein: 5g