What to call a pie in a cake?? A “pake”? A “cie”? Or what about “Cherappkin”? Appcherrkin? Pumpcherple? CHERPUMPLE!
I think I’m going to stick with “Pie in a cake”. It much easier to figure out what in the world I’m talking about!
This cake is admittedly time consuming since you have to bake three pies ahead of time, as well as prepare two types of cake batter. It’s definitely an investment in your life, but it is bound to impress anyone that looks at it. And most likely they’ll have to look at it twice to figure out what in the world they are looking at!
To make the investment of time shorter, using premade pies from a grocery store bakery work excellently, as does using box mixes for the cake batter. In the recipe below I have provided the link to all of our homemade versions of the pies, and cakes, if you are so inclinded for this big project.
Since the cake was such a big project, I went with an easy, light covering. Instead of using a heavy buttercream, I thought whipping cream would be best paired with the cakes/pies. After all, there is a lot going on in this cake, so the last thing it needed was another element to confuse the taste buds.
You can choose to go with any flavour of cake batter, as well as any type of pie when you’re making your own version of this. The hardest part of that will be trying to name it!
When you’re baking your pies, make sure that they are at least an inch (2 centimeters) smaller than your cake pan. This will ensure that there is just enough room for the cake batter to completely envelop the pie. You want to make sure that you spread the cake batter on the bottom, sides and top so that the batter prevents any of the pie from escaping while baking- especially in the fruit pies! Roughly, I wanted an inch (2cm) of cake batter underneath and on top of the pie to help prevent that from happening.
This “PAKE”, “CIE”, whatever you want to call it is super fun to make. I hope you have a blast !
- 8″ apple pie
- 8″ pumpkin pie
- 8″ cherry pie
- chocolate cake batter
- vanilla cake batter
- 6 cups whipping cream
- fruit for garnish (kiwi, strawberry, raspberry, blueberry)
- 1/4- 1/2 cup icing sugar (optional)
- Prepare pies, and cake batter
- Grease 9″ cake pans and preheat oven to 350F.
- Place a cup or two of vanilla cake batter in the bottom of the 9″ prepared cake pan. Place apple pie on top of batter. Cover entire pie in cake batter. Repeat using vanilla cake batter and the pumpkin pie.
- Using chocolate cake batter, place a cup or two of cake batter in the bottom of the 9″ prepared cake pan. Place cherry pie on top of batter. Cover entire pie in cake batter.
- Place cakes into the oven for 70-80 minutes or until cakes are baked completely.
- Once cakes are baked, allow them to cool completely.
- Whip cream by placing cream in a stand mixer fitted with the whisk attachment, and whipping until stiff. If additional sweetness, or stability is desired add 1/4-1/2 cup of icing sugar to the cream once stiff.
- Decorated using a piping bag and tip as desired.
- Place fruit in a decorative pattern along the bottom border, and on the top of the cake.
- Slice and serve when ready. This can be stored in the fridge for 2-3 d
Should the pies be room temp when they are going into the cake batter to be baked? My dad is going to flip when he cuts into this for his birthday.
Yes, room temperature is fine to bake them at. I hope he likes it!
For the 9″ cake pans, should they be 3″ deep or will 2″ deep work? I would imagine 3″ but wanted to check before I buy them.
Mine were 2″ and they worked fine. Have fun!
Excuse me. I have a question about your Canada Day cake. I know somebody else whose birthday is on July 1st as well. Can I make the Canada Day cake for their next birthday?
🙂
You can make them whatever cake you want to.