Description
A show-stopper dessert that combines pecan pie, pumpkin pie, and apple pie, all nestled within a delicious layer of cake, perfect for Thanksgiving celebrations.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1/4 cup cold vegetable shortening, cut into cubes
- 4–6 tablespoons ice water
- 1 cup packed light brown sugar
- 1/2 cup corn syrup
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 6 medium apples, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 box (15.25 ounces) yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup unsalted butter, softened (optional frosting)
- 4 cups powdered sugar (optional frosting)
- 1/4 cup milk (optional frosting)
- 1 teaspoon vanilla extract (optional frosting)
Instructions
- Prepare the Pie Crusts: In a large bowl, combine flour and salt. Cut in the cold butter and shortening until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Divide into three portions, wrap them in plastic, and refrigerate for at least 30 minutes. Once chilled, roll out the dough and pre-bake each crust in a pie dish at 350°F for about 10 minutes or until lightly golden.
- Prepare the Pecan Pie Filling: In a medium bowl, mix together the brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until well incorporated. Fold in the pecan halves, and pour the mixture into one of the pre-baked pie crusts.
- Prepare the Pumpkin Pie Filling: In another bowl, combine the pumpkin puree, evaporated milk, granulated sugar, spices, salt, and eggs until smooth. Pour this mixture into a separate pre-baked pie crust.
- Prepare the Apple Pie Filling: In a mixing bowl, combine the sliced apples, sugar, flour, and spices. Drizzle with lemon juice and toss to coat. Pour this mixture into the third pre-baked pie crust.
- Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix, water, oil, and eggs. Beat until well mixed and smooth, creating a light and fluffy batter.
- Assemble the Piecaken: Grease a springform pan. Pour a layer of cake batter into the bottom, followed by the pecan pie, topped with more cake batter. Next, pour in the pumpkin pie filling, followed by another layer of cake batter. Finally, add the apple pie filling on top.
- Bake: Preheat the oven to 325°F. Bake for 2 to 2.5 hours, rotating halfway through, until a skewer inserted in the center comes out clean.
- Cool: Allow the Piecaken to cool in the pan for at least an hour before attempting to remove the springform.
- Optional Frosting: In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar and milk, mixing until creamy. Stir in the vanilla extract. Once your Piecaken has cooled, spread the frosting on the top if desired.
Notes
Allowing the Piecaken to cool for a while helps maintain its structure when sliced. This dish can be served with whipped cream or vanilla ice cream.
- Prep Time: 60 minutes
- Cook Time: 150 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg