Thanksgiving is a time for family gatherings, delicious feasts, and of course, decadent desserts.
While traditional pies have long been a staple of the holiday season, a new trend is taking the dessert table by storm: the piecaken.
This delightful creation combines the best of both worlds, layering cakes and pies to form a stunning dessert that is sure to impress your guests.
With 50+ Thanksgiving piecaken recipes at your disposal, you can bring an array of flavors and textures to your holiday table.
From classic pumpkin pie and rich chocolate cake to unique flavor combinations like apple spice and caramel pecan, there’s a piecaken recipe for everyone.
Whether you’re a seasoned baker or a novice in the kitchen, these recipes are designed to inspire creativity and make your Thanksgiving celebration truly unforgettable.
So, roll up your sleeves and get ready to indulge in the sweetest holiday tradition yet!
50+ Irresistible Thanksgiving Piecaken Recipes to Wow Your Guests
As you prepare for Thanksgiving, remember that dessert is just as important as the main course.
The piecaken trend is not just a passing fad; it’s a delicious way to elevate your holiday celebrations.
With 50+ Thanksgiving piecaken recipes to choose from, you have the opportunity to surprise and delight your loved ones with stunning and mouth-watering desserts.
Whether you prefer the rich flavors of chocolate or the comforting notes of spiced pumpkin, there’s a piecaken recipe here that will cater to every palate.
So, gather your ingredients, invite your family into the kitchen, and create something magical this Thanksgiving.
Your dessert table will be the highlight of the feast, leaving everyone with sweet memories to cherish long after the holiday has passed.
Pumpkin Spice Piecaken
This Pumpkin Spice Piecaken marries a rich pumpkin pie with a moist spice cake, creating the ultimate fall dessert. With layers of spiced cake and creamy pumpkin filling, this piecaken not only satisfies your sweet tooth but also embodies the flavors of the Thanksgiving season. It’s perfect for gatherings, bringing a festive twist to traditional holiday desserts.
Ingredients:
- For the Pumpkin Pie Layer:
- 1 pre-made 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup heavy cream
- 2 large eggs
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- For the Spice Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (to desired consistency)
Instructions:
- Make the Pumpkin Pie:
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, whisk together pumpkin puree, brown sugar, heavy cream, eggs, pumpkin pie spice, and salt until smooth.
- Pour the mixture into the pre-made pie crust. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes until the filling is set. Let it cool completely.
- Prepare the Spice Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, baking powder, baking soda, spices, and salt.
- In another bowl, combine buttermilk, vegetable oil, eggs, and vanilla. Mix wet and dry ingredients until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely.
- Assemble the Piecaken:
- Place one spice cake layer on a serving plate. Top with the cooled pumpkin pie, then place the second spice cake layer on top.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and enough heavy cream to reach desired consistency.
- Frost the top and sides of the assembled piecaken.
The Pumpkin Spice Piecaken is a stunning centerpiece for your Thanksgiving table. Its layers of spiced cake and pumpkin pie offer a harmonious blend of flavors that capture the essence of the season. When served with whipped cream or a scoop of vanilla ice cream, this piecaken becomes an irresistible treat. Your guests will be talking about this unique dessert long after the last slice is gone!
Chocolate Pecan Piecaken
The Chocolate Pecan Piecaken is a decadent dessert that combines a luscious chocolate cake with a classic pecan pie, creating an explosion of flavors and textures. The combination of rich chocolate and crunchy pecans makes it a show-stopper at any Thanksgiving gathering. This piecaken is perfect for those who crave something sweet and indulgent, making it a must-try for chocolate lovers.
Ingredients:
- For the Pecan Pie Layer:
- 1 pre-made 9-inch pie crust
- 1 cup corn syrup
- 1 cup brown sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups pecan halves
- For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
Instructions:
- Make the Pecan Pie:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix corn syrup, brown sugar, melted butter, eggs, and vanilla until smooth. Stir in the pecan halves.
- Pour the filling into the pre-made pie crust and bake for 50-60 minutes until set. Let it cool completely.
- Prepare the Chocolate Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine eggs, buttermilk, oil, and vanilla. Mix wet and dry ingredients together, then carefully stir in boiling water until smooth.
- Divide the batter between the prepared pans and bake for 30-35 minutes. Allow to cool completely.
- Assemble the Piecaken:
- Place one chocolate cake layer on a serving plate. Top with the cooled pecan pie, then add the second chocolate cake layer on top.
- For the ganache, heat the heavy cream until just boiling, then pour over chopped chocolate. Let it sit for a few minutes, then stir until smooth.
- Drizzle the chocolate ganache over the top of the piecaken, allowing it to cascade down the sides.
The Chocolate Pecan Piecaken is a dessert that is sure to impress anyone with a sweet tooth. Its layers of moist chocolate cake and sweet, nutty pecan pie create a rich flavor combination that is as beautiful as it is delicious. This indulgent piecaken will add a touch of luxury to your Thanksgiving spread, leaving your guests craving another slice.
Apple Cinnamon Piecaken
The Apple Cinnamon Piecaken combines a classic apple pie with a soft and fluffy cinnamon cake, making it a delightful choice for those who appreciate traditional flavors with a twist. This piecaken embodies the essence of autumn, with warm spices and sweet apples that create a comforting and inviting dessert. It’s a wonderful way to celebrate the season, perfect for Thanksgiving gatherings.
Ingredients:
- For the Apple Pie Layer:
- 1 pre-made 9-inch pie crust
- 6 cups peeled and sliced apples (Granny Smith or Honeycrisp)
- 3/4 cup granulated sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour
- For the Cinnamon Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 tsp vanilla extract
Instructions:
- Make the Apple Pie:
- Preheat the oven to 425°F (220°C).
- In a bowl, mix sliced apples, sugar, cinnamon, nutmeg, lemon juice, and flour until apples are coated. Pour into the pre-made pie crust and cover with another layer of crust or a lattice top.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes until the apples are tender. Let it cool completely.
- Prepare the Cinnamon Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine buttermilk, vegetable oil, eggs, and vanilla. Mix wet and dry ingredients until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Let them cool completely.
- Assemble the Piecaken:
- Place one cinnamon
Cherry Almond Piecaken
The Cherry Almond Piecaken is a delightful blend of a sweet cherry pie nestled between layers of moist almond cake. The bright, tart flavor of cherries combined with the nutty essence of almond makes this piecaken a refreshing choice for your Thanksgiving dessert lineup. This piecaken not only looks stunning but also tastes like a slice of summer, making it a unique addition to your holiday spread.
Ingredients:
- For the Cherry Pie Layer:
- 1 pre-made 9-inch pie crust
- 2 cans (15 oz each) pitted tart cherries in water or juice, drained
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp almond extract
- 1 tbsp lemon juice
- 1/4 tsp salt
- For the Almond Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup almond oil or vegetable oil
- 3 large eggs
- 1 tsp almond extract
- 1/4 cup sliced almonds (for topping)
- For the Almond Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp almond extract
- 2 tbsp milk (as needed for consistency)
Instructions:
- Make the Cherry Pie:
- Preheat the oven to 425°F (220°C).
- In a saucepan, combine drained cherries, sugar, cornstarch, almond extract, lemon juice, and salt. Cook over medium heat until the mixture thickens. Pour into the pre-made pie crust and bake for 30-35 minutes. Let it cool completely.
- Prepare the Almond Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, almond oil, eggs, and almond extract. Combine wet and dry ingredients until just mixed.
- Divide the batter evenly into the prepared pans and bake for 25-30 minutes. Let the cakes cool completely.
- Assemble the Piecaken:
- Place one almond cake layer on a serving platter. Top with the cooled cherry pie, then add the second almond cake layer.
- For the frosting, beat together cream cheese and butter until creamy. Gradually add powdered sugar and almond extract, mixing until smooth. Add milk as needed for desired consistency.
- Frost the top and sides of the assembled piecaken. Sprinkle sliced almonds on top for garnish.
The Cherry Almond Piecaken offers a wonderful balance of flavors, bringing together the tartness of cherries and the warmth of almond. This dessert is not only visually appealing but also provides a refreshing option amidst the heavier desserts typically served during Thanksgiving. It’s a conversation starter that will have your guests returning for seconds!
Key Lime Piecaken
The Key Lime Piecaken features a zesty key lime pie layered between fluffy lime cake, delivering a refreshing burst of flavor that is both tangy and sweet. This piecaken is perfect for those who want a unique twist on traditional desserts, offering a tropical flair to your Thanksgiving meal. Its bright citrus flavors and creamy textures will leave your guests pleasantly surprised and craving more.
Ingredients:
- For the Key Lime Pie Layer:
- 1 pre-made 9-inch graham cracker crust
- 1 can (14 oz) sweetened condensed milk
- 3 large egg yolks
- 1/2 cup key lime juice
- Zest of 2 key limes
- For the Lime Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 tbsp key lime juice
- 1 tbsp key lime zest
- For the Whipped Cream Topping:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Lime slices and zest for garnish
Instructions:
- Make the Key Lime Pie:
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, and lime zest until smooth. Pour into the graham cracker crust and bake for 15-20 minutes until set. Let it cool completely in the fridge.
- Prepare the Lime Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, oil, eggs, key lime juice, and zest. Combine wet and dry ingredients until just mixed.
- Divide the batter evenly into the prepared pans and bake for 25-30 minutes. Allow the cakes to cool completely.
- Assemble the Piecaken:
- Place one lime cake layer on a serving platter. Top with the chilled key lime pie, then add the second lime cake layer.
- For the whipped cream topping, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream on top and around the sides of the piecaken.
- Garnish with lime slices and additional lime zest.
The Key Lime Piecaken is a refreshing departure from traditional Thanksgiving desserts. Its bright and tangy flavors provide a light finish to the meal, balancing out the richness of other dishes. This piecaken not only tastes incredible but also brings a touch of tropical cheer to your holiday celebrations, ensuring it will be a hit among guests of all ages.
Caramel Apple Piecaken
The Caramel Apple Piecaken is a decadent combination of a spiced apple pie and a moist caramel cake, topped with a rich caramel sauce. This piecaken is the epitome of fall flavors, featuring warm apples, cinnamon, and a delightful caramel drizzle. It’s a comforting and indulgent dessert that will warm hearts and satisfy cravings, making it a fantastic centerpiece for your Thanksgiving feast.
Ingredients:
- For the Apple Pie Layer:
- 1 pre-made 9-inch pie crust
- 5 cups peeled and sliced apples (Granny Smith or Honeycrisp)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour
- For the Caramel Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
- For the Caramel Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup caramel sauce
- 2-3 tbsp heavy cream (as needed for consistency)
Instructions:
- Make the Apple Pie:
- Preheat the oven to 425°F (220°C).
- In a bowl, mix sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour until well combined. Pour into the pre-made pie crust and bake for 30-35 minutes. Let it cool completely.
- Prepare the Caramel Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream together the softened butter and sugar until light and fluffy. Add buttermilk, eggs, and vanilla, mixing until well combined. Gradually add the dry ingredients until just combined. Fold in caramel sauce.
- Divide the batter evenly into the prepared pans and bake for 30-35 minutes. Allow the cakes to cool completely.
- Assemble the Piecaken:
- Place one caramel cake layer on a serving platter. Top with the cooled apple pie, then add the second caramel cake layer on top.
- For the caramel buttercream, beat the softened butter until creamy. Gradually add powdered sugar and caramel sauce,
Pumpkin Spice Piecaken
Summary: The Pumpkin Spice Piecaken is a delightful twist on the classic Thanksgiving dessert, combining a rich pumpkin pie with a moist spice cake. The warm flavors of pumpkin, cinnamon, and nutmeg create a comforting dessert that embodies the essence of fall. This piecaken is perfect for those who love traditional pumpkin pie but are looking for something a little different to serve at their Thanksgiving table.
Ingredients:
- For the Pumpkin Pie Layer:
- 1 pre-made 9-inch pie crust
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- For the Spice Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (as needed for consistency)
Instructions:
- Make the Pumpkin Pie:
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, spices, and salt until smooth. Pour the filling into the pre-made pie crust and bake for 15 minutes. Reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes until set. Let it cool completely.
- Prepare the Spice Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine buttermilk, oil, eggs, and vanilla extract. Mix the wet and dry ingredients until just combined.
- Divide the batter evenly into the prepared pans and bake for 25-30 minutes. Let the cakes cool completely.
- Assemble the Piecaken:
- Place one spice cake layer on a serving platter. Top with the cooled pumpkin pie, then add the second spice cake layer.
- For the cream cheese frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth. Add milk as needed for desired consistency.
- Frost the top and sides of the assembled piecaken. Optionally, sprinkle with cinnamon or decorate with whipped cream.
The Pumpkin Spice Piecaken is a celebration of all things autumn, merging the beloved flavors of pumpkin pie with the soft, spiced cake. This dessert not only satisfies the craving for pumpkin but also adds a layer of richness that will have your guests savoring every bite. It’s a beautiful centerpiece for your Thanksgiving feast, sure to delight everyone at the table.
Chocolate Pecan Piecaken
The Chocolate Pecan Piecaken combines the rich flavors of a classic chocolate pecan pie with a decadent chocolate cake. This dessert is perfect for chocoholics and nut lovers alike, showcasing a wonderful contrast between the silky chocolate filling and the crunchy pecans. It’s an indulgent treat that will satisfy even the most discerning sweet tooth during your Thanksgiving celebration.
Ingredients:
- For the Chocolate Pecan Pie Layer:
- 1 pre-made 9-inch pie crust
- 1 cup pecans, chopped
- 1/2 cup dark chocolate chips
- 3/4 cup light corn syrup
- 3/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the Chocolate Ganache:
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions:
- Make the Chocolate Pecan Pie:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix pecans and chocolate chips. In another bowl, combine corn syrup, brown sugar, melted butter, eggs, and vanilla. Stir until combined, then fold in the pecans and chocolate chips. Pour into the pre-made pie crust and bake for 40-45 minutes or until set. Let it cool completely.
- Prepare the Chocolate Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine eggs, milk, oil, and vanilla. Add the wet ingredients to the dry ingredients, mixing until just combined. Slowly stir in the boiling water until smooth.
- Divide the batter evenly into the prepared pans and bake for 30-35 minutes. Allow the cakes to cool completely.
- Assemble the Piecaken:
- Place one chocolate cake layer on a serving platter. Top with the cooled chocolate pecan pie, then add the second chocolate cake layer on top.
- For the chocolate ganache, heat the heavy cream in a saucepan until it begins to simmer. Pour it over the chopped chocolate in a bowl and let it sit for 5 minutes. Stir until smooth, then add vanilla extract.
- Pour the ganache over the assembled piecaken, allowing it to drip down the sides.
The Chocolate Pecan Piecaken is a rich and indulgent dessert that combines two beloved treats into one spectacular creation. With the creamy chocolate filling and crunchy pecans enveloped in layers of moist chocolate cake, this piecaken is a perfect way to impress your guests. It will become a cherished part of your Thanksgiving traditions, leaving everyone wanting a second slice!
Berry Delight Piecaken
The Berry Delight Piecaken is a vibrant celebration of mixed berries layered between fluffy vanilla cake. This piecaken offers a refreshing taste that balances sweetness and tartness, making it an excellent choice for those looking to add a burst of color and flavor to their Thanksgiving dessert table. Its light and fruity essence provides a lovely contrast to heavier holiday dishes.
Ingredients:
- For the Mixed Berry Pie Layer:
- 1 pre-made 9-inch pie crust
- 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp butter (for dotting on top)
- For the Vanilla Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tbsp vanilla extract
- For the Whipped Cream Frosting:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Make the Mixed Berry Pie:
- Preheat the oven to 425°F (220°C).
- In a bowl, combine mixed berries, sugar, cornstarch, lemon juice, and vanilla. Pour the mixture into the pre-made pie crust and dot with butter. Bake for 30-35 minutes. Let it cool completely.
- Prepare the Vanilla Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, softened butter, eggs, and vanilla extract. Mix until smooth, then combine wet and dry ingredients until just blended.
- Divide the batter evenly into the prepared pans and bake for 25-30 minutes. Allow the cakes to cool completely
Apple Cinnamon Piecaken
The Apple Cinnamon Piecaken combines a classic apple pie with a soft, spiced cinnamon cake, creating a warm and comforting dessert that embodies the spirit of Thanksgiving. This piecaken features tender apples baked in a sweet cinnamon filling, layered between moist cake that adds a delightful texture. It’s a perfect centerpiece for your Thanksgiving dessert table, offering the familiar flavors of fall that everyone loves.
Ingredients:
- For the Apple Pie Layer:
- 1 pre-made 9-inch pie crust
- 4 cups apples, peeled and sliced (such as Granny Smith or Honeycrisp)
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 tbsp cornstarch
- 1 tbsp butter (for dotting on top)
- For the Cinnamon Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (as needed for consistency)
Instructions:
- Make the Apple Pie:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss together sliced apples, sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Pour the mixture into the pre-made pie crust and dot with butter. Bake for 25-30 minutes or until the apples are tender and the crust is golden brown. Let it cool completely.
- Prepare the Cinnamon Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract. Mix the wet ingredients into the dry ingredients until just combined.
- Divide the batter evenly into the prepared pans and bake for 25-30 minutes. Allow the cakes to cool completely.
- Assemble the Piecaken:
- Place one cinnamon cake layer on a serving platter. Top with the cooled apple pie, then add the second cinnamon cake layer.
- For the cream cheese frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. Add milk if needed for desired consistency.
- Frost the top and sides of the assembled piecaken and optionally decorate with cinnamon or apple slices.
The Apple Cinnamon Piecaken is a heartwarming dessert that captures the essence of Thanksgiving. With layers of spiced cake and sweet apple pie, it offers a delightful contrast of flavors and textures. This piecaken not only looks stunning but also serves as a delicious way to celebrate the holiday, evoking memories of cozy family gatherings and cherished traditions. Your guests will be asking for seconds!
Salted Caramel Chocolate Piecaken
The Salted Caramel Chocolate Piecaken is a luxurious dessert that marries rich chocolate cake with a decadent salted caramel pie. The deep, fudgy chocolate flavor paired with the sweet and salty notes of caramel creates an indulgent treat that will satisfy even the most discerning dessert lover. This piecaken is a showstopper that is perfect for any holiday celebration, leaving everyone craving more.
Ingredients:
- For the Salted Caramel Pie Layer:
- 1 pre-made 9-inch pie crust
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/2 tsp sea salt
- 1/4 cup unsalted butter
- 2 large eggs, beaten
- For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the Chocolate Ganache:
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1 tsp vanilla extract
- Additional sea salt for topping
Instructions:
- Make the Salted Caramel Pie:
- In a saucepan over medium heat, combine sugar and water. Stir until sugar dissolves, then bring to a boil without stirring until the mixture turns a deep amber color.
- Remove from heat and carefully whisk in heavy cream, butter, and sea salt until smooth. Let it cool slightly, then whisk in beaten eggs. Pour the mixture into the pre-made pie crust and bake at 350°F (175°C) for 25-30 minutes or until set. Allow to cool completely.
- Prepare the Chocolate Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine eggs, milk, oil, and vanilla. Add wet ingredients to dry ingredients and mix until combined. Slowly stir in boiling water until smooth.
- Divide the batter evenly into the prepared pans and bake for 30-35 minutes. Allow the cakes to cool completely.
- Assemble the Piecaken:
- Place one chocolate cake layer on a serving platter. Top with the cooled salted caramel pie, then add the second chocolate cake layer.
- For the ganache, heat heavy cream until it begins to simmer. Pour over chopped chocolate and let sit for 5 minutes, then stir until smooth. Add vanilla extract.
- Pour the ganache over the assembled piecaken, allowing it to drip down the sides. Sprinkle additional sea salt on top.
The Salted Caramel Chocolate Piecaken is an exquisite dessert that blends the rich flavors of chocolate and caramel in a truly indulgent way. With its stunning layers and luxurious taste, this piecaken is perfect for impressing guests at your Thanksgiving dinner. It embodies the festive spirit of the holiday while providing a deliciously unique alternative to traditional desserts. Each bite is a harmonious blend of sweet and salty that will have your guests raving about it long after the last slice is gone.
Cherry Almond Piecaken
The Cherry Almond Piecaken offers a delightful combination of flavors, merging a sweet cherry pie with a moist almond-flavored cake. This dessert showcases the bright tartness of cherries balanced by the warm nuttiness of almond, creating a unique and vibrant dessert that will stand out on any Thanksgiving table. It’s a fantastic option for those who enjoy fruity desserts with a touch of elegance.
Ingredients:
- For the Cherry Pie Layer:
- 1 pre-made 9-inch pie crust
- 4 cups fresh or frozen cherries (pitted)
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp almond extract
- For the Almond Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tbsp almond extract
- 1/4 cup sliced almonds (for topping)
- For the Vanilla Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions:
- Make the Cherry Pie:
- Preheat the oven to 425°F (220°C).
- In a bowl, combine cherries, sugar, lemon juice, cornstarch, and almond extract. Pour the mixture into the pre-made pie crust and bake for 30-35 minutes until bubbly and the crust is golden. Let it cool completely.
- Prepare the Almond Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, softened butter, eggs, and almond extract. Mix until smooth, then combine wet and dry ingredients until just blended.
- Divide the batter evenly into
Pumpkin Spice Cheesecake Piecaken
The Pumpkin Spice Cheesecake Piecaken is a delightful fusion of creamy pumpkin cheesecake layered between moist pumpkin spice cake. This dessert captures all the beloved flavors of Thanksgiving in one decadent dish, making it the perfect centerpiece for your holiday table. With its rich, spiced flavors and smooth texture, this piecaken is sure to impress guests while satisfying their sweet tooth.
Ingredients:
- For the Pumpkin Cheesecake Layer:
- 1 1/2 cups cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- For the Pumpkin Spice Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup pumpkin puree
- For the Whipped Cream Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Ground cinnamon for dusting
Instructions:
- Make the Pumpkin Cheesecake:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, vanilla, cinnamon, and nutmeg, mixing until combined.
- Beat in eggs one at a time, mixing just until blended. Pour the cheesecake mixture into the prepared springform pan and bake for 50-60 minutes until the center is set but slightly jiggly. Allow to cool completely in the pan.
- Prepare the Pumpkin Spice Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, mix buttermilk, vegetable oil, eggs, and pumpkin puree until smooth. Combine wet and dry ingredients until just mixed.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Let cool completely.
- Assemble the Piecaken:
- Place one pumpkin spice cake layer on a serving plate. Top with the cooled pumpkin cheesecake, then add the second pumpkin spice cake layer.
- For the whipped cream, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread the whipped cream on top of the assembled piecaken and dust with ground cinnamon.
The Pumpkin Spice Cheesecake Piecaken is a true celebration of Thanksgiving flavors, combining creamy cheesecake and spiced cake into a beautiful dessert. Its layers of rich, aromatic flavors evoke memories of cozy gatherings and festive cheer, making it a perfect addition to your holiday feast. Each slice offers a delicious balance of creaminess and spice, ensuring that it will become a cherished tradition at your Thanksgiving celebrations.
Chocolate Hazelnut Piecaken
The Chocolate Hazelnut Piecaken is an indulgent dessert that combines a rich chocolate cake with a delightful hazelnut pie, creating a dessert that is both decadent and sophisticated. The luscious chocolate flavor pairs beautifully with the nutty, creamy hazelnut filling, offering a unique twist on traditional holiday desserts. This piecaken is sure to be a hit with chocolate lovers and adds a gourmet touch to your Thanksgiving spread.
Ingredients:
- For the Hazelnut Pie Layer:
- 1 pre-made 9-inch pie crust
- 1 cup hazelnuts, toasted and chopped
- 1 cup chocolate hazelnut spread (like Nutella)
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the Chocolate Ganache:
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1 tsp vanilla extract
- Chopped hazelnuts for garnish
Instructions:
- Make the Hazelnut Pie:
- Preheat the oven to 350°F (175°C). Place the pie crust in a pie dish.
- In a mixing bowl, combine toasted hazelnuts, chocolate hazelnut spread, eggs, heavy cream, sugar, and vanilla. Mix until smooth and pour into the pie crust. Bake for 30-35 minutes or until the filling is set. Allow to cool completely.
- Prepare the Chocolate Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine eggs, milk, oil, and vanilla. Add wet ingredients to dry ingredients and mix until smooth. Stir in boiling water until well combined.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Let cool completely.
- Assemble the Piecaken:
- Place one chocolate cake layer on a serving plate. Top with the cooled hazelnut pie, then add the second chocolate cake layer.
- For the ganache, heat heavy cream until it begins to simmer. Pour over chopped chocolate and let sit for 5 minutes, then stir until smooth. Add vanilla extract.
- Pour the ganache over the assembled piecaken, allowing it to drip down the sides. Garnish with chopped hazelnuts.
The Chocolate Hazelnut Piecaken is a decadent dessert that elevates traditional flavors to new heights. With its rich layers of chocolate and creamy hazelnut filling, this piecaken offers a luxurious experience that is perfect for your Thanksgiving celebration. It’s not just a dessert; it’s a conversation starter and a memorable treat that will leave your guests delighted and craving more. This indulgent piecaken is a testament to the joys of sharing delicious food during the holidays.
Coconut Cream Piecaken
The Coconut Cream Piecaken is a tropical twist on a Thanksgiving favorite, combining a luscious coconut cream pie with a light and fluffy vanilla cake. This dessert showcases the delightful flavors of coconut, providing a refreshing and creamy option amidst the rich dishes typically served during the holiday season. Perfect for coconut lovers, this piecaken is both beautiful and delicious, adding a unique flair to your Thanksgiving table.
Ingredients:
- For the Coconut Cream Pie Layer:
- 1 pre-made 9-inch pie crust
- 1 can (13.5 oz) coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 cup shredded coconut (unsweetened)
- For the Vanilla Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 cup shredded coconut (for layering)
- For the Whipped Coconut Cream Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Toasted coconut flakes for garnish
Instructions:
- Make the Coconut Cream Pie:
- Preheat the oven to 350°F (175°C). Place the pie crust in a pie dish and bake according to package instructions until golden brown. Let cool.
- In a saucepan, combine coconut milk, sugar, cornstarch, and salt. Cook over medium heat until thickened, stirring constantly.
- In a bowl, whisk the egg yolks. Gradually add some of the hot coconut mixture to temper the eggs, then whisk it back into the saucepan. Cook for another 2-3 minutes, then remove from heat and stir in vanilla and shredded coconut. Pour the filling into the cooled pie crust and refrigerate until set.
- Prepare the Vanilla Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter, eggs, milk, and vanilla. Beat on medium speed until smooth.
- Divide the batter between the prepared pans and bake for 25-30 minutes. Allow to cool completely.
- Assemble the Piecaken:
- Place one vanilla cake layer on a serving plate. Top with the chilled coconut cream pie, then sprinkle with shredded coconut. Add the second vanilla cake layer on top.
- For the whipped coconut cream, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread the whipped cream on top of the assembled piecaken and garnish with toasted coconut flakes.
The Coconut Cream Piecaken brings a refreshing, tropical twist to your Thanksgiving dessert table. With its layers of rich coconut cream and fluffy vanilla cake, this dessert offers a delightful contrast to heavier holiday dishes. Each bite is a celebration of flavors that evokes memories of sunny beaches and festive gatherings, making it a must-try for coconut lovers and a beautiful addition to your holiday festivities.
Note: More recipes are coming soon!
