Pumpkin Piecaken Recipe: Easy Thanksgiving Dessert Hack
This ingenious Pumpkin Piecaken is the ultimate Thanksgiving dessert hack, combining a full pumpkin pie baked inside a moist spiced layer cake. It's a show-stopping, two-in-one treat that satisfies both cake and pie lovers, offering the perfect blend of creamy custard and fluffy spiced cake.
Equipment
- 9-inch deep springform pan
- Mixing bowls
- Whisk or electric mixer
Ingredients
- 1 9-inch pie crust, blind baked
- 1 1/2 cups 100% pure pumpkin puree
- 1 cup evaporated milk
- 2 large eggs
- 3/4 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 box spice cake mix
- 3 large eggs, for cake
- 1/2 cup vegetable oil
- 1 1/4 cups water
Instructions
- Prepare and blind bake the 9-inch pie crust according to instructions; let cool completely.
- Preheat oven to 325°F (160°C). Grease a 9-inch deep springform pan. Place the cooled pie crust in the bottom of the springform pan.
- In a bowl, combine pumpkin puree, evaporated milk, 2 eggs, brown sugar, pumpkin pie spice, and salt. Whisk until smooth. Pour filling into the blind-baked pie crust.
- Prepare the spice cake mix according to package directions, using the 3 large eggs, vegetable oil, and water.
- Carefully pour the cake batter over the pumpkin pie filling in the springform pan, ensuring it covers the filling evenly.
- Bake for 70-80 minutes, or until a toothpick inserted into the cake portion (not the pie center) comes out clean. Cover edges with foil halfway through if browning too quickly.
- Let the Piecaken cool completely on a wire rack for at least 2 hours, then refrigerate for at least 6 hours (preferably overnight) before slicing and serving. Top with whipped cream or icing.
Notes
Use a deep 9-inch springform pan for the best results. Blind bake the pie crust before adding the filling. The piecaken must cool completely before slicing—preferably overnight in the refrigerator.