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A towering slice of Thanksgiving Piecaken showing layers of pecan pie, pumpkin pie, spice cake, and cinnamon buttercream.

Thanksgiving Piecaken

This show-stopping Thanksgiving Piecaken layers classic holiday pies and a spice cake into one epic dessert—from the bottom of a pecan pie, a pumpkin pie in the middle, topped with a spice cake—and crowned with apple pie filling and cinnamon cream-cheese frosting.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 20 slices
Course: Dessert
Cuisine: American
Calories: 642
Ingredients Equipment Method Notes

Ingredients
  

Pecan Pie Layer
  • 1 9-inch unbaked pie crust
  • 2 large eggs room temperature
  • 1 cup light brown sugar
  • ½ cup salted butter melted and cooled
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1½ cups pecans (chopped)
Pumpkin Pie Layer
  • 1 9-inch unbaked pie crust
  • 15 oz pumpkin puree
  • ½ cup brown sugar
  • ½ cup heavy cream
  • 2 large eggs
  • 2 tsp pumpkin pie spice
Spice Cake Layer
  • 1 box spice cake mix
  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 large eggs
Apple Pie Filling Topping
  • 1 lb apples peeled, cored, and sliced
  • 1 tbsp brown sugar
  • 1 tbsp white sugar
  • ½ tbsp all-purpose flour
  • ½ tbsp lemon juice
  • 1 tsp ground cinnamon
Cinnamon Cream-Cheese Frosting
  • 8 oz cream cheese room temperature
  • 4 oz salted butter room temperature
  • 4 cups powdered sugar
  • 1-2 tbsp whole milk
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon

Equipment

  • 9-inch Pie Pan
  • 9-inch cake pan
  • 8-inch cake ring or springform pan
  • Electric Mixer

Method
 

  1. Prepare the pecan pie layer: place the pie crust into a 9-inch pie plate, whisk together eggs, brown sugar, melted butter, flour, vanilla and pecans, pour into crust and bake until set (about 35-40 minutes). Let cool completely.
  2. Prepare the pumpkin pie layer: place the pie crust into a 9-inch pie plate, whisk together pumpkin puree, brown sugar, heavy cream, eggs and pumpkin pie spice, pour into crust and bake until set (about 45-50 minutes). Let cool completely.
  3. Prepare the spice cake layer: prepare the cake mix with water, oil and eggs according to instructions; bake in a 9-inch cake pan; cool completely.
  4. Prepare the apple topping: cook the apples with sugars, flour, lemon juice and cinnamon until softened and juices thicken; let cool.
  5. Prepare the frosting: beat cream cheese and butter until smooth, gradually beat in powdered sugar, add milk if needed, vanilla and cinnamon until well-combined.
  6. Assembly: using an 8-inch cake ring or springform pan, cut each baked layer to 8-inch circle. Place pecan pie layer on bottom, spread thin layer of frosting, then pumpkin pie layer, another thin frosting layer, then the spice cake layer on top. Chill about an hour if possible.
  7. Frost the entire outside with remaining frosting, top with the apple filling, pipe decorative rosettes if desired, and refrigerate until ready to serve.
  8. Slice in thin wedges—this dessert is rich! Serve chilled or at room temperature.

Notes

This decadent dessert is best made a day ahead so each layer can set. It keeps refrigerated for several days and also freezes well if wrapped tightly. While it makes an impressive centerpiece, it's seriously sweet—small slices are recommended.