Thanksgiving Piecaken: Easy Holiday Dessert Recipe
This Pecan Piecaken is a spectacular holiday dessert that features a full pecan pie baked inside a moist vanilla cake. It's the ultimate two-in-one treat, providing a stunning cross-section and satisfying every sweet tooth at your Thanksgiving celebration with minimal fuss.
Equipment
- 9-inch deep springform pan
- Electric mixer
- Mixing bowls
Ingredients
- 1 8-inch Pecan Pie, pre-baked
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups buttermilk or milk
- 3 cups vanilla buttercream frosting
Instructions
- Preheat oven to 325°F (160°C). Grease and line a 9-inch deep springform pan. Place the pre-baked 8-inch pecan pie (in its pan) into the center of the springform pan.
- In a large bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
- Alternately add the flour mixture and buttermilk to the creamed mixture, mixing until just combined. Do not overmix.
- Pour the cake batter carefully around the sides and slightly over the top edges of the pecan pie. Ensure the batter fills the springform pan evenly.
- Bake for 90-110 minutes, or until a skewer inserted into the cake portion comes out clean. Tent the top loosely with foil after 60 minutes to prevent over-browning.
- Cool completely on a wire rack, then refrigerate for at least 6 hours (preferably overnight) before removing from the pan and frosting. Slice with a hot knife for neat pieces.
Notes
Use a deep 9-inch springform pan. The pecan pie must be baked separately before being placed into the cake batter. Chill overnight for the cleanest slices.