Piecaken Recipe Thanksgiving with Pumpkin & Spice Cake Layers
This Thanksgiving piecaken layers pumpkin pie between moist spice cake and creamy frosting, creating a showstopping dessert mashup that’s as fun to serve as it is to eat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes (for cake)
- Total Time: 3 hours (including chilling)
- Yield: 12–14 slices 1x
Ingredients
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1 (9-inch) pumpkin pie, chilled
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2 (9-inch) spice cake layers (from scratch or boxed mix)
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16 oz cream cheese
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½ cup unsalted butter
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3–4 cups powdered sugar
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1 tsp vanilla extract
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Optional: chopped pecans, caramel sauce, cinnamon
Instructions
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Chill your fully baked pumpkin pie for several hours or overnight.
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Bake two 9-inch spice cake layers and cool completely.
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Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla.
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Place one cake layer on a serving plate. Spread frosting on top.
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Carefully add the pumpkin pie (upside-down) on top of the frosted cake.
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Spread more frosting over the pie, then top with the second cake layer.
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Apply a crumb coat of frosting and chill.
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Frost the entire cake and decorate with garnishes.
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Chill at least 2 hours before slicing and serving.
Notes
Use boxed cake mix and store-bought pie for a quick version. Try variations with pecan or apple pie. Store covered in the fridge for up to 3 days.