Thanksgiving Piecaken Recipe doubles as my annual party trick, and it tastes like spiced pumpkin, gooey pecan, and cinnamon-kissed apple wrapped in tender cake with tangy cream cheese frosting. It suits bold bakers who want one showpiece for the whole table, and it takes about 8 hours start to finish including cooling and chilling.
Easy Thanksgiving Piecaken Recipe
Thanksgiving Piecaken Recipe feels easy because you start with bakery pies and boxed cake mixes. You skip fussy pastry and still land layers that slice cleanly and taste rich. You also build it in standard cake pans, so you don’t need specialty gear.
You can bake the layers over two days, which makes the project feel calm. I stack and frost on day two while coffee does its job. The plan spreads the work and keeps your sanity intact.
Ingredients You’ll Need
- 1 9-inch pumpkin pie (store-bought or homemade; fully cooled and chilled)
- 1 9-inch pecan pie (bakery pies hold up well; chill before using)
- 1 9-inch apple pie (choose a firmer filling so the slice stands tall)
- 1 box spice cake mix (15.25 oz; follow box eggs/oil/water; Betty Crocker or Duncan Hines both work)
- 1 box chocolate cake mix (15.25 oz; use the “oil and eggs” version for sturdier crumb)
- 1 box vanilla or yellow cake mix (15.25 oz)
- Eggs, oil, and water as called for by the three mixes (use room-temp eggs so the batter blends smoothly)
- 2 sticks unsalted butter, softened (1 cup)
- 24 oz cream cheese, softened (three 8-oz bricks; Philadelphia gives the best structure)
- 6–7 cups powdered sugar, sifted (start with 6; add to taste)
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
- Zest of 1 orange (optional, bright flavor that suits pumpkin and apple)
- 1–1.5 cups whole-berry cranberry sauce or cranberry jam (optional filling ribbon; Trader Joe’s cranberry sauce works great)
- 1 cup chopped toasted pecans, for garnish (optional)
- Caramel sauce, for drizzling (optional)
- Ground cinnamon, for dusting (optional)
Pantry shortcuts and swaps:
- Use canned cream cheese frosting in a pinch, but beat in a brick of cream cheese for stability.
- Trade cranberry sauce for thin apple butter or a thin layer of caramel.
- Swap yellow cake for butter cake mix if you want extra richness.
Equipment:
- Three 10-inch round cake pans at least 2–3 inches deep, or 10-inch springform pans (bake in rounds if you have fewer pans)
- Parchment paper circles and cooking spray
- Large mixing bowls and a hand mixer or stand mixer
- Cooling racks
- Offset spatula and bench scraper
- Long serrated knife for leveling
- Plastic wrap and foil for chilling and storage
- Cake board or large platter
How to Make Thanksgiving Piecaken
- Prep: 45 minutes
- Cook: 3–3.5 hours (about 60–75 minutes per layer)
- Total: about 8 hours including cooling and chilling
1) Prep the pans and heat the oven
- Heat the oven to 350°F. Grease the pans, line with parchment, then grease the parchment. This prevents sticking and keeps edges sharp.
2) Chill the pies and prep batters
- Chill all three pies so they unmold cleanly. Mix the spice cake batter per box directions.
3) Build and bake the pumpkin-spice layer
- Spread about 2 cups spice batter in the first pan. Invert the pumpkin pie into the center so the crust faces up. Cover with more batter until the pan sits about 3/4 full. Bake 60–75 minutes, until a tester inserted into the cake portion near the edge comes out clean and the top springs back.
- Cool the pan on a rack 20 minutes. Run a knife around the edge, then chill the whole pan to firm the layer, at least 1 hour.
4) Build and bake the pecan-chocolate layer
- Mix the chocolate cake batter. Spread about 2 cups into the second pan. Invert the pecan pie into the batter, then cover with more batter to 3/4 full. Bake 60–75 minutes and test the cake portion for doneness.
- Cool 20 minutes, then chill the pan to firm, at least 1 hour.
5) Build and bake the apple-vanilla layer
- Mix the vanilla cake batter. Spread 2 cups into the third pan. Invert the apple pie, then cover with more batter to 3/4 full. Bake 60–75 minutes and test the cake portion for doneness.
- Cool 20 minutes, then chill the pan to firm, at least 1 hour.
6) Make the cream cheese frosting
- Beat the butter and cream cheese until smooth and fluffy, 2–3 minutes. Add vanilla, salt, and orange zest. Beat in powdered sugar gradually until thick, smooth, and spreadable.
7) Level, unmold, and chill the layers
- Lift each layer from its pan. Level any domes with a serrated knife. Keep layers cold so they stack cleanly.
8) Stack the piecaken
- Set the pecan-chocolate layer on a cake board. Spread a thin layer of frosting, then a thin ribbon of cranberry sauce if using. Top with the pumpkin-spice layer, repeat the fillings, then add the apple-vanilla layer.
- Apply a thin crumb coat of frosting over the whole cake. Chill 30 minutes to set the crumbs.
9) Finish and decorate
- Frost the cake with a final thick coat. Smooth the sides and top. Add chopped pecans, a dusting of cinnamon, and caramel drizzles if you like.
10) Chill before slicing
- Chill at least 1 hour before slicing. Wipe the knife between cuts so slices stay neat and tall.
Tips & Mistakes to Avoid
- Line pans well and keep layers cold; cold layers stack without slumping.
- Don’t underfill or overfill the pans; aim for 3/4 full so batter surrounds the pie and bakes through.
- Test the cake, not the pie; insert the tester near the side where only cake sits.
- Bake until the top springs back; a pale, wobbly center means you need more time.
- Level domes and chill before final frosting; warm layers slide.
- Keep frosting thick yet spreadable; add powdered sugar if it feels loose.
- Use the pecan-chocolate layer as the base; it supports weight best.
- Transport on a sturdy board and box; add two short dowels if you drive it across town.
Variations
- Gluten-free: Use gluten-free cake mixes and certified gluten-free pies or bake your own pies with GF crust.
- Vegan: Use plant-based cake mixes, aquafaba or flax “eggs,” dairy-free butter and vegan cream cheese, and vegan pies.
- Add-ins: Fold mini chocolate chips into the chocolate batter, add chopped candied ginger to the spice batter, or spike the frosting with 1–2 tablespoons bourbon or maple syrup.
- Flavor swaps: Use caramel buttercream, brown butter frosting, or swap apple pie for cherry for a deeper tart note.
- Smaller batch: Build a two-layer piecaken or use 8-inch pies inside 9-inch pans for a shorter stack.
How to Serve Thanksgiving Piecaken
Serve thin slices because the layers run rich and sweet. Warm some caramel and drizzle each plate, then add a dollop of lightly sweetened whipped cream. Coffee, black tea, or a nip of tawny port balances the sweetness and highlights the spices.
Make-Ahead and Storage
Bake the three layers up to 2 days ahead, wrap tightly, and refrigerate. You can also freeze the baked layers for 1 month; wrap in plastic, then foil, and thaw overnight in the fridge.
Make the frosting up to 3 days ahead and refrigerate; bring to room temp and beat smooth before using. Keep the finished piecaken refrigerated and serve within 3 days. Freeze leftover slices for up to 2 months and thaw in the fridge; for a cozy bite, warm a slice 10–15 seconds in the microwave and add fresh sauce.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 10-inch springform pan.
- In a large bowl, mix the spice cake mix, eggs, oil, and water until smooth.
- Pour batter into prepared pan and bake for 30-35 minutes, until a toothpick comes out clean.
- Cool completely. Remove from pan.
- If using store-bought pies, carefully remove both pies from their tins. Trim edges so they fit into your springform pan if needed.
- Clean and line the springform pan with parchment. Place the spice cake at the bottom.
- Top cake with the pumpkin pie layer, smoothing evenly.
- Next, add the pecan pie layer on top of the pumpkin pie.
- Chill the stacked layers for 1-2 hours in the fridge to set.
- Beat butter until fluffy, then mix in powdered sugar, milk, cranberry sauce, and vanilla until smooth.
- Remove piecaken from pan and frost sides and top with cranberry buttercream.
- Garnish with extra cranberries or a drizzle of cranberry sauce, if desired.
- Slice carefully with a serrated knife. Serve chilled or at room temperature.
Notes
You can use different pie and cake flavors based on preference. Best made ahead so layers can set properly. Leftovers keep covered in the refrigerator for up to 4 days.