The Best Apple Pumpkin Pecan Piecaken Recipe: The most frustrating thing about Thanksgiving dinner is navigating all the dessert options. Should we eat pumpkin pie, pecan pie, apple pie, or pound cake?
The list goes on and on. With so many sweets to choose from, it’s nearly impossible to decide what to indulge in. But why miss out on any of your favorites? This is where Zac Young, pastry director of Craveable Hospitality Group comes to the rescue. Young combined all of the best autumnal desserts to create the “Piecaken.” It’s the confection
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Ingredients
- For 8-12 Servings
- 1 (9 inches) pumpkin pie (store-bought or your favorite recipe—Zac uses the one from the back of the Libby’s can
- 1 (9 inches) pecan pie (store-bought or your favorite recipe)
For the Apple Upside-Down Cake:
- 1 large Granny Smith apple
- 3 tablespoons unsalted butter
- 3 tablespoons dark brown sugar
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk*
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
Buttermilk substitute: For 1/2 cup buttermilk, substitute 1 tablespoon of lemon juice or vinegar plus enough milk to make 1/2 cup.
For the Cinnamon Buttercream Frosting:
- 4 large egg whites (totally clean, no bits of yolk)
- 1 cup granulated sugar
- 1 pound (4 sticks) unsalted butter
- 1 teaspoon kosher salt 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- Plus Whipped cream or ice cream for serving
- PRODUCTS WE RECOMMEND:
- => All-Clad Hard Anodized Nonstick Fry Pan
- => AmazonBasics Pre-Seasoned
- => Aluminum Nonstick Frying Pan
Instructions For The Apple Pumpkin Pecan Piecaken
1 ) PREHEAT the oven to 350°F. Spray an 8” cake pan with nonstick spray and line with a round of parchment paper.
2 ) MAKE the apple topping: Peel, core and cut the apple into quarters. Slice each quarter into very thin (1/16”) slices. Melt the butter in the microwave. In a bowl, toss the butter, brown sugar and apples together. Spread the apple mixture into a thin layer in the bottom of the prepared cake pan and bake for 10 minutes. The sugar and butter should be melted and the apples should start to soften. There may be a little liquid that has seeped out of the apples, which is fine. Let the pan cool while you make the cake.
3 ) MAKE the spice cake: Put the flour, baking powder, baking soda, salt, and spices in a medium bowl and whisk until blended together. In a large mixing bowl, whisk the oil and sugar together. It’s actually easier to do this with a whisk than with an electric mixer; but if you really like the mixer, use it. Add both of the eggs and whisk until smooth. Add the buttermilk and vanilla and whisk until incorporated. Add the dry ingredients in two installments, whisking until blended.
- SHOP ON AMAZON:
- ==> All-Clad Hard-Anodized Nonstick Fry Pan
- ==> AmazonBasics Pre-Seasoned
- ==> Aluminum Nonstick Frying Pan
4 ) CAREFULLY POUR the batter over the apple layer. If you simply dump it on top, you run the risk of displacing the apples and ruining the pretty apple design, but it will still taste good.
5 ) RETURN the pan to the oven and bake for 20 to 30 minutes, until the center of the cake is fully cooked. Once the cake has cooled for 20 minutes, flip it out of the cake pan and onto a cooling rack. Remove the parchment. Let cool fully while you make the frosting.
6 ) MAKE the cinnamon buttercream frosting: Find a pot that will fit the bottom of the bowl of the stand mixer, fill it with three inches of water and bring to a simmer. Place the egg whites and the sugar in the mixer bowl and place over the simmering pot of water. Stir the mixture until the sugar has dissolved and the mixture is warm about 4 minutes.
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7 ) PLACE the bowl on the mixer stand, fitted with the whisk attachment, and beat on medium-high until cool (about 8 to 10 minutes). Cut the butter into 1-inch cubes and gradually add to the mixer. Mix until the butter has incorporated and the frosting is light and fluffy (about 5 minutes). Add the salt, vanilla, and cinnamon and whisk until combined.
8 ) ASSEMBLE the PieCaken. It is easier to assemble if the pies are chilled. With a small knife, cut the outer crust off the pies, leaving only the filling and the bottom crust. With a serrated knife, cut off what was the top of the cake, which is now on the bottom. Do this by cutting straight through the cake horizontally about a half-inch up the side of the cake. Reserve the scraps for snacking.
9 ) PLACE the pecan pie on an 8-inch cake board or serving plate. Spread a ½ inch layer of frosting over the top of the pie. Place the pumpkin pie on top and spread a ½ inch of frosting on top. Place the cake, apple side up, on top of the frosting. With a serrated knife, trim the sides of the cake to be flush with the pies. Add the scraps to the snack pile.
10 ) USING an offset spatula, spread a ½ inch layer of frosting around the cake, covering the sides. Using a piping bag with whatever tip you want, pipe a pretty border around the top of the cake. Zac likee to leave the top of the cake unfrosted so you can see the apples.
11 ) REFRIGERATE the PieCaken for at least an hour, or tightly wrapped for up to 5 days. Let sit at room temperature for an hour before serving so the buttercream softens. Cut the PieCaken into 8 to 12 slices using a sharp knife dipped in hot water. Serve with whipped cream or ice cream.
