Piecaken

INGREDIENTS

• 9   inch pumpkin pie
  

• 9   inch pecan pie
  

Apple Topping:

• 1 large apple
  

• 3 tablespoons butter
  

• 3 tablespoons brown sugar
  

Spice Cake:

• 1⁄2 cup olive oil
  

• 1 cup sugar
  

• 2 eggs
  

• 1⁄2 cup milk
  

• 1 teaspoon vanilla extract

• 1 1⁄2 cups flour
  

• 1 1⁄2 teaspoons baking powder
  

• 1⁄2 teaspoon baking soda
  

• 1 teaspoon salt
  

• 1 1⁄2 teaspoons cinnamon
  

• 1⁄2 teaspoon ginger
  

• 1⁄4 teaspoon nutmeg
  

Cinnamon Cream Cheese Frosting:

• 4 cups Powdered Sugar
  

• 1 cube Butter 
  

• 8 oz. Cream Cheese
  

• 3 teaspoons Vanilla
  

• 2 teaspoons Cinnamon
  

DIRECTIONS

• Preheat the oven to 350.
  

• Spray a 8” cake pan with non stick spray and line with a round of parchment paper.
  

Apple Topping:

• Peel, core and cut it into quarters. Slice each quarter into very thin (1/16”) slices.
  

• Melt the butter.
  

• 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 in the oven for 10 minutes.
  

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
  

• 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.
  

• Carefully pour the batter over the apple layer.
  

• Return the pan to the oven and bake at 350 degrees for 30 minutes
  

• 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.
  

Cinnamon Cream Cheese Frosting:

• Beat cream cheese, butter and vanilla in a mixer until blended.
  

• Add one cup of powdered sugar and the cinnamon and mix until sugar is incorporated.
  

• Add remaining powdered sugar, one cup at a time.
  

Prepare the Cake:

• With a small knife, cut the outer crust off the pies, leaving only the filling and the bottom crust.
  

• On an 8 inch cake board or serving plate, place the pecan pie.
  

• 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.
  

• Spread a ½ inch layer of frosting around the entire cake, covering the sides.
  

• Leave the top of the cake unfrosted so you can see the apples.
  

Other ideas

Eggnog Cinnamon Roles

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