Ultimate Thanksgiving PieCaken Extravaganza

Ingredients

Localized ingredient list prepared for quick scanning.

• 1 (9 inch) pumpkin pie (store-bought or homemade)
• 1 (9 inch) pecan pie (store-bought or homemade)
• 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
• 4 large egg whites (ensure no yolks present)
• 1 cup granulated sugar
• 1 lb unsalted butter
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon

Method

Follow the steps in order for the best result.

1. Begin by preheating your oven to 350°F (175°C).
2. Prepare an 8-inch cake pan by spraying it with non-stick cooking spray and lining the bottom with a parchment paper circle.
3. Craft the Apple Topping:
4. Peel, core, and quarter the Granny Smith apple. Slice each quarter into very thin (1/16-inch) slices. Melt the butter in the microwave.
5. In a bowl, combine the melted butter, brown sugar, and apple slices, tossing gently to coat.
6. Spread the apple mixture evenly in a thin layer at the bottom of the prepared cake pan. Bake in the preheated oven for 10 minutes, or until the sugar and butter have melted and the apples begin to soften. A small amount of liquid from the apples is acceptable.
7. Allow the pan to cool slightly while you prepare the spice cake batter.
8. Prepare the Spice Cake:
9. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and nutmeg until thoroughly combined.
10. In a large mixing bowl, whisk together the vegetable oil and granulated sugar. This can be done by hand or with an electric mixer, according to your preference.
11. Add the eggs and whisk until smooth. There's no need to overmix at this stage, just ensure the eggs are well incorporated.
12. Add the buttermilk and vanilla extract, whisking until just combined.
13. Gradually add the dry ingredients to the wet ingredients in two additions, whisking until just blended. Be careful not to overmix.
14. Carefully pour the cake batter over the apple layer in the prepared cake pan. Avoid pouring directly onto the apples, as this may disrupt the arrangement. Pour gently to preserve the apple design (though it will taste delicious regardless!).
15. Return the pan to the oven and bake at 350°F (175°C) for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
16. Once the cake has cooled for 20 minutes, invert it onto a cooling rack to remove it from the pan. Peel off the parchment paper. Allow the cake to cool completely while you prepare the frosting.
17. Prepare the Cinnamon Buttercream Frosting:
18. Find a pot that the bottom of your KitchenAid mixer bowl can sit in without touching the bottom of the pot. Fill the pot with about three inches of water and bring to a simmer.
19. Place the egg whites and granulated sugar in the mixer bowl and set it over the simmering pot of water. Stir the mixture continuously until the sugar has completely dissolved and the mixture is warm to the touch, about 4 minutes.
20. Place the bowl on the mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture has cooled and stiff peaks form, about 8 to 10 minutes.
21. Cut the butter into 1-inch cubes. Gradually add the butter to the mixer while continuing to beat on medium speed. Mix until all the butter is incorporated and the frosting is light and fluffy, about 5 minutes.
22. Add the salt, vanilla extract, and ground cinnamon. Whisk until well combined.
23. Assemble the PieCaken:
24. Chilling the pies beforehand can make the assembly process easier.
25. Using a small knife, carefully trim the outer crust from both the pumpkin and pecan pies, leaving only the filling and the bottom crust.
26. With a serrated knife, level the cake by cutting off a thin layer from what was the top of the cake (now on the bottom). Cut horizontally about a half inch up the side of the cake. Save the scraps for snacking!
27. Place the pecan pie on an 8-inch cake board or serving plate.
28. Spread a ½-inch layer of cinnamon buttercream frosting over the top of the pecan pie.
29. Place the pumpkin pie on top of the frosted pecan pie and spread another ½-inch layer of frosting over the pumpkin pie.
30. Place the spice cake, apple side up, on top of the frosted pumpkin pie. With a serrated knife, trim the sides of the cake to be flush with the pies.
31. Eat any remaining scraps!
32. Using an offset spatula, spread a ½-inch layer of cinnamon buttercream frosting around the entire PieCaken, covering the sides.
33. Using a piping bag fitted with your desired tip, pipe a decorative border around the top of the cake. Consider leaving the top of the cake unfrosted to showcase the apple topping.
34. Refrigerate the PieCaken for at least one hour before serving, or wrap tightly and store in the refrigerator for up to 5 days.
35. Allow the PieCaken to sit at room temperature for about an hour before serving to soften the buttercream.
36. Cut the PieCaken into 8 to 12 slices using a sharp knife dipped in hot water for clean cuts.
37. Serve with whipped cream or ice cream for an extra touch of indulgence!