Piecaken

Piecaken is the dessert of all desserts—a rich, outrageous mashup that combines pie and cake in one decadent, jaw-dropping slice. I layer a whole pie inside a cake, then frost the entire thing for an over-the-top dessert that’s made to impress. It’s indulgent, dramatic, and perfect for holidays, birthdays, or any time I want to go big.

Why You’ll Love This Recipe

I love Piecaken because it’s the kind of dessert that gets people talking. It’s got everything—layers of flavor, texture, and total surprise. Whether I’m stuffing an apple pie into a spice cake or a pecan pie into chocolate cake, the combinations are endless and always delicious. It’s a showpiece dessert that’s actually simpler to make than it looks, and the reactions I get when I slice into it make every minute worth it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pies (pre-baked):

• 1 apple pie (or your favorite: pecan, cherry, pumpkin, etc.)

• 1 other small pie (optional, depending on layers and size)

For the cake layers:

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Eggs

• Milk or buttermilk

• Vegetable oil

• Vanilla extract

• Optional: spices (cinnamon, nutmeg) or cocoa powder depending on the cake flavor

For the frosting:

• Butter or cream cheese, softened

• Powdered sugar

• Vanilla extract

• Heavy cream (to adjust consistency)

Optional garnishes:

• Crushed nuts, pie crust crumbles, caramel drizzle, or whipped cream

Directions

1. I start by pre-baking the pies if they aren’t already cooked and letting them cool completely.

2. I prepare the cake batter as usual and grease two deep cake pans.

3. I pour a layer of cake batter into the bottom of each pan, just enough to coat the base.

4. I gently place a pie into each pan, centered and upright, then pour the remaining cake batter around and over the top to cover the pies fully.

5. I bake the cakes at 350°F for 45–55 minutes, or until a toothpick inserted near the edge (not through the pie) comes out clean.

6. I cool the cake layers completely before frosting.

7. I stack the cake-pie layers with a generous spread of frosting in between and all around, then decorate as desired.

Servings and timing

This recipe serves 10–12 slices and takes about 2–2.5 hours total—including baking, cooling, and assembling time.

Variations

The combinations are endless. I’ve done pecan pie inside chocolate cake, pumpkin pie inside spice cake, and cherry pie inside vanilla cake. For smaller versions, I use mini pies and make individual piecakens in jumbo muffin tins. I also love using flavored frostings—like maple, cinnamon, or chocolate ganache—for a custom finish.

storage/reheating

I store Piecaken in the fridge, covered, for up to 4 days. I let it come to room temperature before serving for the best texture. It reheats well in slices—I microwave it for 20–30 seconds if I want it warm and gooey.

FAQs

Can I use store-bought pies and cake mix?

Yes! I often use a boxed cake mix and pre-made pies to cut down on time. It still turns out impressive and tastes great.

What size pies should I use?

I stick with 6- or 7-inch pies so they fit inside standard 9-inch cake pans. Mini pies work too for individual servings or extra layers.

Do I need to adjust the baking time?

Yes. Because there’s a pie inside, it takes longer to bake than a regular cake. I check for doneness along the cake edge and use a cake tester or skewer—not through the pie.

Will the pie stay intact inside the cake?

It softens but holds together enough to slice cleanly. I chill the layers before stacking to make slicing easier and neater.

Can I freeze Piecaken?

Yes. I freeze individual slices wrapped tightly in plastic wrap, then reheat or let them thaw overnight in the fridge. The texture holds up well.

Conclusion

Piecaken is the ultimate dessert mashup that brings together two favorites in one unforgettable bite. I love how it layers flavor, texture, and surprise, all while being totally customizable. Whether I’m celebrating a holiday or just want to wow my guests, this dessert is always the star of the table. It’s bold, delicious, and absolutely worth every bite.

Print