It’s all about the Piecaken

Looking for a strange new challenge to go after for a Thanksgiving potluck and a few hours of conference calls to do reasearch, I found an interesting concept: the piecaken.  Apparently, this trend has come out of the missionary community: I’m not sure what to say on that one either theologically or politically so I’ll let each of my 12 readers decide independently.  What I found was a decided lack of directions except for a list of “nots” and the idea to use pre-made cakes.  Look, if I’m going to bake a pie in a cake, the pie is going to be from scratch.

The concept is pretty self-explanatory: bake a pie into a cake; a perfect dessert for Thanksgiving.  After scouring the blogs, I decided that the one aspect made-from-scratch piecaken creators all lamented was a berry pie.  After playing with flavor profiles, I decided to do a coconut pie and chocolate cake.

The coconut pie was a breeze to make: the recipe didn’t say but I poured into an unbaked pie crust.   I made the pie the day before (tip from another blog) and cooled completely.

The next day, I made the cake.  I’ve made exactly one cake from scratch so I went with the tried and true Betty Crocker cake.  The only modification I made was to swap the 1/2c oil for 1/2c of water.  I figured the oil wouldn’t be needed based on the cake recipe and would help to figure out the baking time.  I poured roughly 1/3 of the cake batter into a well greased spring form pan (10”).  And then the tricky part: transferring the pie from the pie plate to the cake.    I removed the outer edges of the crust, flipped the pie onto a cookie sheet and flipped back.

Mine broke a bit but I was able to piece back together.  Pour the remaining cake batter over the pie and cooked until knife clean (70 minutes at 350 degrees).

I let the piecaken rest overnight (I didn’t want the cake to ball up when I frosted it).  I frosted with a simple butter cream frosting.

I hauled a cake weighing more than a newborn to a foodie potluck and viola, a piecaken for the ages.

Now, on to the next culinary adventure!

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2 Responses to “It’s all about the Piecaken”

  1. Lisa Says:

    YUM!

  2. Jean Says:

    Finally, I’ve been waiting to see what you made. Sounds delicious.

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