Thanksgiving Piecaken Recipe that stacks pie and cake into one towering dessert wins every family gathering at my house. I take three holiday pies, tuck them between spice cake and cream cheese frosting, and build a dessert that makes jaws drop. The slices show clean layers and taste like the best parts of the dessert table in one bite. I share the method I use after years of testing so you can nail it on your first try.
Homemade Thanksgiving Piecaken Recipe
I pack pumpkin pie, apple pie, and pecan pie into one dessert with spice cake and maple cream cheese frosting. The flavors play so well together that every forkful tastes balanced and cozy. You slice it like a cake, yet you get real pie in every layer. I call that a holiday win.
I use store bought pies to save time when the kitchen already runs at full speed. You still get that homemade vibe with the spice cake and frosting. I include options for boxed cake mix if you want a shortcut. You can prep parts ahead so the stack day feels calm.
Ingredients You’ll Need
I list the full spread for a classic Thanksgiving Piecaken Recipe with spice cake and maple cream cheese frosting. You can swap pie flavors to fit your crowd, and I share those ideas below.
The pies
- One pumpkin pie about eight to nine inches
- One apple pie about eight to nine inches
- One pecan pie about eight to nine inches
The spice cake layers
- 2 and one half cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0 point 5 teaspoon ground nutmeg
- 0 point 25 teaspoon ground cloves
- 1 cup packed brown sugar
- 0 point 75 cup granulated sugar
- 1 cup neutral oil
- 3 large eggs at room temperature
- 1 and one third cups buttermilk at room temperature
- 2 teaspoons vanilla extract
Or use two boxes of spice cake mix plus the ingredients on the box. I bake in two eight inch pans to match most pies.
The maple cream cheese frosting
- 16 ounces cream cheese cold
- 1 cup unsalted butter cool but pliable
- 5 cups confectioners sugar sifted
- 0 point 25 cup pure maple syrup
- 2 teaspoons vanilla extract
- 0 point 25 teaspoon fine salt
- 0 point 5 teaspoon ground cinnamon optional
Assembly
- Cooking spray and parchment rounds
- Large serrated knife
- Offset spatula
- Sturdy cake board or a flat serving platter
- Wooden skewers or thick straws for support
- Fresh cranberries and toasted pecans for garnish optional
How to Make Thanksgiving Piecaken
I break the process into calm steps so you can work smart and keep the kitchen tidy. Chill the pies so they slice cleanly, bake the cake, make the frosting, then stack.
Bake the spice cake layers
- Heat the oven to 350 degrees F. Line two eight inch round pans with parchment and coat the sides with cooking spray.
- Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Set the dry mix aside.
- Beat brown sugar, granulated sugar, and oil in a large bowl until the mix looks thick and smooth. Add eggs one at a time and mix well after each.
- Add vanilla and half the dry mix, then add buttermilk, then the rest of the dry mix. Mix until the batter looks smooth and no dry streaks remain.
- Divide the batter between pans. Bake 24 to 28 minutes until a toothpick comes out clean and the tops spring back.
- Cool the cakes in pans 10 minutes. Turn them out to a rack and cool completely. Wrap and chill to make stacking easier.
Make the frosting
- Beat cream cheese until creamy. Add butter and beat until the mix looks smooth and fluffy.
- Add confectioners sugar in two to three additions with the mixer on low. Add maple syrup, vanilla, salt, and cinnamon if you like.
- Beat on medium until the frosting looks silky and holds soft peaks. Chill the bowl 15 minutes if the frosting looks too loose.
Prep the pies
- Chill the pies at least 2 hours or overnight. Cold pies hold shape and slice clean.
- If your pies measure nine inches and your cakes are eight inches, place an eight inch pan on top of each pie and trim the overhang with a serrated knife. Snack on the trimmings.
- Level any domed spots gently so the stack sits flat. Keep the pies chilled until assembly.
Stack and frost
- Place a cake board on your turntable or counter. Swipe a spoon of frosting on the board to anchor the first layer.
- Set one spice cake layer down. Spread a thin even coat of frosting on top about one quarter inch thick.
- Add the pumpkin pie. Spread a thin layer of frosting on top, then add the second spice cake layer.
- Add the apple pie, then a thin layer of frosting. Finish with the pecan pie on top.
- Push two to three skewers straight down through the stack to stabilize it. Trim the skewers flush with the top.
- Cover the stack with a thin crumb coat of frosting. Chill 20 to 30 minutes. Finish with a thicker coat and smooth the sides and top.
- Garnish with cranberries and toasted pecans if you like. Chill at least 45 minutes before slicing with a hot serrated knife.
Pro Tips
- Chill everything. Cold pies and cool cakes stack neatly and keep layers sharp.
- Keep frosting layers thin between pies. You want glue, not sliding.
- Use a springform ring as a guide for trimming if you need perfect edges. I have used an eight inch ring for years with great results.
- Warm the knife under hot water and wipe between cuts. Clean strokes make those layers pop.
Variations and Substitutions
- Swap pies. Sweet potato for pumpkin, cherry for apple, or chocolate chess for pecan all work.
- Try chocolate cake or vanilla cake if you want a milder spice note. Carrot cake tastes great too.
- Use a box mix for the cake. I do that when the oven runs full on the holiday.
- Change the frosting. Brown butter cream cheese frosting or classic vanilla buttercream both fit the theme.
- Make a mini piecaken. Use three six inch pies and bake two six inch cakes to keep the size friendly.
Mistakes to Avoid
- Do not rush assembly with warm cake or room temp pies. Warm layers slide.
- Do not overfill frosting between pies. Thick filling adds wobble.
- Do not skip support. Skewers keep the stack stable during transport and slicing.
- Do not forget to trim domed pies. A flat surface protects the layers from shifting.
What to Serve with it
- Freshly whipped cream with a drizzle of maple syrup.
- Vanilla bean ice cream or cinnamon ice cream.
- Strong coffee or spiced chai to balance the sweetness.
- A simple cranberry compote if you want a tart accent.
Leftovers and StorageÂ
I store slices in an airtight container in the fridge for up to four days. The flavors meld nicely and the texture stays lovely. I wrap the cut side with plastic wrap to keep the frosting from drying out. The layers still slice well on day three.
You can make the cakes one to two days ahead and wrap them well. Bake the cakes, make the frosting, and chill the pies, then assemble the stack the morning of the feast. You can freeze leftover slices for up to one month. Wrap each slice tightly, then thaw in the fridge overnight.
Nutrition Information
Approximate per slice for one twelfth of the piecaken with frosting
Calories 780
Fat 42 grams
Saturated fat 17 grams
Carbohydrates 96 grams
Sugar 63 grams
Protein 9 grams
Sodium 560 milligrams
Values vary by pie brand and frosting thickness.
Thanksgiving Piecaken Recipe
Ingredients
Instructions
- Bake the spice cake according to package instructions in a bundt pan.
- Once cooled, slice the cake into layers.
- Spread pumpkin pie filling on the bottom layer.
- Layer pecan pie filling on the next layer.
- Place layers together to form a stacked cake.
- Mix powdered sugar and milk to create a glaze.
- Drizzle glaze over the assembled piecaken.
- Serve and enjoy your festive Thanksgiving dessert.