Thanksgiving Piecaken Recipe (Pecan, Pumpkin & Spice)

Oh, the joy of the holiday season, when our kitchens fill with the most comforting aromas! This Thanksgiving Piecaken is a true showstopper, a magical dessert that combines everything we adore about autumn into one glorious, towering treat. Imagine luscious pumpkin pie, a rich pecan pie, and a tender spiced cake, all baked together and crowned with a silky maple buttercream. It’s a symphony of textures and flavors that will have everyone reaching for a second slice!

I remember those crisp autumn afternoons in my grandmother’s kitchen, the air thick with the scent of cinnamon and nutmeg as she baked her famous pumpkin pie. Those memories, filled with warmth and love, are what inspire me to create desserts that bring people together, just like this one. Each layer of this piecaken tells a story, a testament to the joy of homemade baking.

This recipe might look impressive, but it’s wonderfully approachable, perfect for making your holiday celebrations extra special and creating new cherished memories around the table. My little tip? Read through the entire recipe first, imagining each delicious step; it makes the process so much smoother and more enjoyable!

What You Need to Make This Recipe

To bring this incredible creation to life, we’ll be diving into the heartwarming flavors of classic fall baking. We’re talking about the rich, creamy texture of pumpkin, the satisfying crunch of pecans, and the fragrant spices of a truly comforting cake, all coming together in this magnificent Thanksgiving Piecaken. I always recommend using high-quality ingredients, especially for the pumpkin puree and spices; it makes all the difference! You’ll find the complete list of ingredients and precise measurements in the recipe card below.

How to Make Thanksgiving Piecaken

Crafting this Thanksgiving Piecaken is a delightful journey of layering classic holiday flavors. We start by preparing two mini pies – a creamy pumpkin and a sweet, nutty pecan – which will nestle perfectly inside our spiced cake. Once the pies are cooled, we mix up a wonderfully fragrant spice cake batter, carefully placing our pies within the cake and baking until golden. The grand finale is a luscious maple buttercream, bringing all these elements together into one show-stopping dessert, ready for your holiday table!

Thanksgiving Piecaken with Maple Buttercream

Experience the ultimate holiday dessert fusion with this decadent Piecaken, featuring two spiced cake layers, one baked around a mini pumpkin pie and the other around a mini pecan pie, all enveloped in a luscious maple buttercream frosting.

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Prep Time 1 hour hr

Cook Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 16 servings

Course: Dessert

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

For the Mini Pumpkin Pie

• 1/2 package refrigerated pie crust from a 2-crust package, or one 9-inch crust trimmed
• 1 cup canned pumpkin puree
• 1/2 cup evaporated milk
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp pumpkin pie spice
• 1/4 tsp salt

For the Mini Pecan Pie

• 1/2 package refrigerated pie crust from a 2-crust package, or one 9-inch crust trimmed
• 1 cup chopped pecans
• 1/2 cup light corn syrup
• 1/4 cup packed light brown sugar
• 2 tbsp unsalted butter melted
• 1 large egg
• 1 tsp vanilla extract
• Pinch salt

For the Spice Cake

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1 cup unsalted butter softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk

For the Maple Buttercream Frosting

• 1 cup unsalted butter softened
• 4 cups powdered sugar sifted
• 1/4 cup pure maple syrup grade A dark robust recommended
• 1 tsp vanilla extract
• 2-4 tbsp heavy cream or milk
• Pinch salt

Optional Cranberry Layer

• 1 cup whole berry cranberry sauce store-bought or homemade, chilled and thickened if too watery

Equipment

• Two 9-inch round cake pans
• Two 6-inch round pie pans
• Large mixing bowls
• Electric stand mixer
• Whisks
• Rubber spatulas
• Parchment Paper
• Wire cooling racks
• Offset spatula

Method

 

Prepare the Mini Pies (Start 1 day ahead for best results, or allow 2+ hours cooling)

1. Preheat oven to 375°F (190°C). Roll out each half of the refrigerated pie crust and fit into two separate 6-inch round pie pans. Trim and crimp edges. Set aside.
2. For the Mini Pumpkin Pie: In a medium bowl, whisk together pumpkin puree, evaporated milk, granulated sugar, egg, pumpkin pie spice, and salt until smooth. Pour into one prepared 6-inch pie crust.
3. For the Mini Pecan Pie: In another medium bowl, combine chopped pecans, light corn syrup, brown sugar, melted butter, egg, vanilla extract, and a pinch of salt. Mix well. Pour into the second prepared 6-inch pie crust.
4. Bake both mini pies for 35-40 minutes, or until the fillings are set and the crusts are golden. A knife inserted near the center of the pumpkin pie should come out clean (except for the pumpkin itself). The pecan pie center should be firm with slightly jiggly edges. Cool completely on a wire rack for at least 2 hours, or preferably overnight, before proceeding. This step is crucial for the pies to hold their shape when baked into the cake.

Prepare the Spice Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles. This prevents sticking.
2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
3. In the bowl of an electric stand mixer with the paddle attachment, cream the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. With the mixer on low speed, alternately add the dry ingredients mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients (e.g., dry, wet, dry, wet, dry). Mix until just combined and no streaks of flour remain; do not overmix.

Bake the Piecaken Layers

1. Divide the cake batter evenly between the two prepared 9-inch cake pans.
2. Carefully place one cooled mini pumpkin pie into the center of the batter in the first cake pan, pressing gently so it’s partially submerged. Ensure the top of the pie is roughly level with the surrounding batter. Add a bit more batter around the pie if needed to cover it adequately.
3. Repeat with the second cooled mini pecan pie in the second cake pan, centering it in the batter and ensuring it is covered.
4. Bake for 45-55 minutes, or until a wooden skewer inserted into the *cake* (not the pie) comes out clean. Baking time may vary slightly due to the pies inside. Allow cakes to cool in their pans on wire racks for 15-20 minutes before inverting them onto the racks to cool completely. Cooling completely is essential for easy frosting.

Make the Maple Buttercream Frosting

1. In the bowl of an electric stand mixer with the paddle attachment, beat the softened unsalted butter on medium speed until creamy, about 2-3 minutes.
2. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increasing to medium-high. Scrape down the sides of the bowl as needed.
3. Add the pure maple syrup, vanilla extract, and pinch of salt. Beat until well combined.
4. Add the heavy cream or milk, 1 tablespoon at a time, until the frosting reaches a light, fluffy, and spreadable consistency. Beat on medium-high for another 2-3 minutes until very light and airy.

Assemble the Thanksgiving Piecaken

1. Once the cake layers are completely cool, use a serrated knife to level the tops of the cake layers if necessary, creating a flat surface for assembly.
2. Place one cake layer (e.g., the pumpkin pie layer) on a serving plate or cake stand.
3. Spread a generous layer (about 1 cup) of maple buttercream over the top of the cake layer, up to the edges of the pie embedded within.
4. If using, carefully spread the chilled cranberry sauce over the buttercream layer.
5. Carefully place the second cake layer (the pecan pie layer) on top of the first, aligning it.
6. Use the remaining maple buttercream to frost the top and sides of the entire Piecaken. Use an offset spatula to create smooth or decorative swirls.
7. Optionally, decorate with candied pecans, a sprinkle of ground cinnamon, or fresh cranberries. Slice with a sharp, long knife, warming the knife slightly between cuts for clean slices, to reveal the beautiful pie layers inside. Serve at room temperature.

Notes

This Piecaken requires significant cooling time for the mini pies and cake layers. Plan accordingly, as improper cooling can lead to a messy assembly. For best results, bake the mini pies the day before assembling the cake. Store any leftovers covered in the refrigerator for up to 3-4 days.

Pro Tips for Making This Thanksgiving Piecaken

Baking a Thanksgiving Piecaken is such a rewarding experience, and I’ve picked up a few little secrets over the years that I’m excited to share to help you achieve absolute perfection!

My Secret Trick: My absolute top tip is to prepare the mini pies a day ahead. Letting them cool completely and chill in the fridge overnight makes them much easier to handle and ensures they hold their shape beautifully when baked inside the cake. This also breaks down the prep, making the main baking day feel less rushed and more enjoyable.

When you’re baking the spice cake layers, make sure not to overmix the batter. Overmixing can lead to a tough cake, and we want our Thanksgiving Piecaken to be wonderfully tender and moist. Mix until just combined, and your cake will thank you!

Don’t rush the cooling process! It’s tempting to want to frost and slice right away, but allowing the cake layers to cool completely on a wire rack is crucial. This prevents the maple buttercream from melting and ensures your cake is stable for assembly.

For the most vibrant flavor in your maple buttercream, always use pure maple syrup, not pancake syrup. The depth of flavor from pure maple syrup truly elevates this Thanksgiving Piecaken and makes the frosting sing.

Fun Variations for Thanksgiving Piecaken

One of my favorite things about baking is the freedom to get creative and make a recipe truly your own! This Thanksgiving Piecaken is a wonderful canvas for playful twists, and I love helping fellow bakers find their perfect version.

A Twist on the Pie

Instead of the classic pumpkin or pecan, consider swapping one of the mini pies for an apple cranberry pie! The tartness of the cranberries and the sweetness of the apples would add a lovely bright note. My friend Sarah always asks me to swirl in a bit of apple butter into the cake batter itself for an extra fruity touch.

Frosting Fantasies

While the maple buttercream is divine, you could also try a cream cheese frosting for a tangy counterpoint, or even a brown sugar buttercream. A light dusting of cinnamon on top of the frosting before serving adds a beautiful finish and extra spice.

Spice It Up!

Feel free to adjust the spice blend in your cake. If you adore ginger, add a little extra! Or, for a sophisticated touch, a pinch of cardamom in the cake batter or even in the maple buttercream would be simply enchanting for your Thanksgiving Piecaken.

What to Serve With Thanksgiving Piecaken

This Thanksgiving Piecaken is a star on its own, but a few thoughtful accompaniments can elevate it to an even more memorable dessert experience. I love thinking about how to complete a sweet moment!

A warm scoop of vanilla bean ice cream melting gently over a slice of piecaken is pure bliss, especially when the cake is still a little warm from a gentle reheat. The contrast of warm and cold, creamy and spiced, is just divine. My mom always pairs her pumpkin pie with a dollop of freshly whipped cream, and it works wonderfully here too!

For a simple yet elegant touch, a light drizzle of caramel sauce or a sprinkle of toasted pecans on top of each slice adds extra indulgence. And to balance the richness, a steaming mug of spiced cider or a robust cup of coffee makes for the perfect pairing. It turns dessert into a full, cozy experience.

How to Store Thanksgiving Piecaken

Ensuring your Thanksgiving Piecaken stays as delicious as the day you baked it is key, especially during the busy holiday season! I’ve learned a few tricks over the years for keeping those precious leftovers perfectly fresh.

Refrigeration Tips

To keep your Thanksgiving Piecaken at its best, store any leftovers in an airtight container in the refrigerator. This will help keep the cake moist and the pies fresh. It will last beautifully for up to 3-4 days. I always slice it before storing, so it’s easy to grab a piece whenever a sweet craving strikes.

Freezing for Later

If you’re planning to enjoy your piecaken beyond a few days, it freezes wonderfully! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. This will protect your Thanksgiving Piecaken from freezer burn. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy, simply thaw a slice in the refrigerator overnight or on the counter for a few hours.

Reheating for Freshness

I like to bring frozen slices to room temperature before serving, or give them a quick gentle warm-up in the microwave for a just-baked feel. A light dusting of powdered sugar after reheating always brings it back to life and makes it look as fresh as ever!

Nutritional Benefits

While Thanksgiving Piecaken is certainly a delightful indulgence, it also brings a few wholesome elements to the table! The pumpkin puree is packed with vitamins A and C, offering a good dose of antioxidants, while the pecans provide healthy fats and fiber. It’s a treat that combines satisfying flavors with some simple, nourishing ingredients, staying true to my belief that desserts can be both joyful and a little bit good for you too.

FAQs

Faq 1

Can I prepare components of the Thanksgiving Piecaken in advance?
Absolutely! You can prepare the mini pumpkin and pecan pies a day or two ahead and refrigerate them. The cake batter can be mixed and baked on the day of, and the buttercream can be made a day in advance and then re-whipped before assembly.

Faq 2

What can I use if I don’t have buttermilk for the spice cake?
No buttermilk? No problem! You can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to make 1 cup. Let it sit for 5-10 minutes until it slightly curdles before using in your Thanksgiving Piecaken.

Faq 3

Can I use a different type of pie filling for my Piecaken?
Yes, feel free to get creative! While pumpkin and pecan are classic for Thanksgiving Piecaken, you could try mini apple pies, cherry pies, or even a mini sweet potato pie. Just ensure the pies are fully cooled before baking them into the cake.

Faq 4

How can I make sure my Piecaken layers bake evenly?
For even baking, make sure your oven is properly preheated and use an oven thermometer to verify the temperature. Distribute the cake batter evenly around the mini pies, and avoid opening the oven door too frequently while your Thanksgiving Piecaken bakes.

Conclusion

Creating this Thanksgiving Piecaken is more than just baking a dessert; it’s about crafting a centerpiece that brings smiles, sparks conversation, and creates beautiful memories around your table. It combines the comforting flavors of the season in a truly spectacular way, a testament to the magic that happens when you bake with love and patience. I truly hope you’ll embrace the joy of making this unique and delicious Thanksgiving Piecaken and share its sweet magic with your loved ones this holiday season! Happy baking, sweet friends!