INTRODUCTION
When it comes to Thanksgiving desserts, tradition tends to reign supreme—pumpkin pie, pecan pie, maybe a slice of spice cake if you’re lucky. But what if you didn’t have to choose? The Thanksgiving PieCaken is the ultimate answer to every indecisive sweet tooth’s dream. This stunning layered dessert stacks a pumpkin pie, spice cake, and cinnamon cheesecake into one show-stopping centerpiece. It’s bold, rich, and guaranteed to steal the spotlight from your turkey. Whether you’re hosting a large gathering or just love baking with flair, this Thanksgiving PieCaken delivers all the flavors of fall in one glorious bite.
Thanksgiving Piecaken – The Story & Sweet Sensation
How the Piecaken Became a Thanksgiving Icon
If you’ve ever had a hard time choosing between pumpkin pie and spice cake, you’re not alone and you’re not without a solution. Enter: the Piecaken. Inspired by the same over-the-top concept as a turducken (chicken inside duck inside turkey), the Piecaken dares to layer your favorite holiday desserts into a single, jaw-dropping confection.
The concept was first popularized in high-end bakeries around 2015, when celebrity pastry chefs started stacking pies into cakes for novelty. But quickly, home bakers caught on, realizing it was more than just a gimmick it was genius. One dessert. Multiple textures. Layers that read like a dessert menu from top to bottom. The Piecaken became a Thanksgiving staple not for tradition’s sake, but because it was simply too good not to be.
Instead of serving three separate desserts, the Piecaken combines them all into one brilliant, crowd-stopping creation. There’s something special about slicing into it and discovering layer after layer of comfort and flavor cheesecake, spice cake, and pumpkin pie each with its own charm.
Why It’s a Perfect Fit for Thanksgiving
The best part? You don’t have to choose. The Piecaken is the answer to every indecisive sweet tooth at the table. It captures the essence of Thanksgiving in one unified dessert warm spices, creamy textures, and nostalgic flavors. It simplifies your menu while still delivering that wow factor.
And let’s not forget the reactions. When you carry a Piecaken to the dessert table, expect gasps, camera flashes, and a sudden hush as everyone leans in. It doesn’t just end the meal—it defines it. Whether you’re hosting or showing up with a contribution, the Piecaken is a conversation piece, centerpiece, and flavor bomb all in one.
Thanksgiving Piecaken
Equipment
- 9 Inch Non-stick Springform Pan with Removable Bottom
- Ground Saigon Cinnamon
- KitchenAid 5-Quart Mixer
Ingredients
- Cheesecake layer:
- 3 8 ounce packages cream cheese softened
- 1/2 cup granulated sugar
- 3 tablespoons all-puprose flour
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 cup heavy whipping cream
- 2 large eggs
- Spice cake layer:
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 cup butter softened
- 1/3 cup brown sugar packed
- 1 tablespoon vegetable oil
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/3 cup + 1 tablespoon milk
- Pumpkin pie layer:
- 1 9-inch store-bought pumpkin pie premade/storebought
- Frosting layer:
- 12 ounces unsalted butter softened 3 sticks
- 5 cups powdered sugar
- 2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon optional
- 3-4 tablespoons heavy whipping cream cold
Instructions
- Cheesecake Layer:
- Preheat your oven to 350 degrees F. and prepare an 9-inch springform pan with non-stick spray and line the bottom with parchment paper for easy removal later.
- In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 5-6 minutes or until smooth and there are no lumps.
- Gradually add in the sugar and flour and mix until well combined.
- Add the vanilla extract and cinnamon and mix until just combined.
- Add in the heavy whipping cream and start on low speed and slowly increase to high and mix for 1 minute. Scrape the sides and bottom of the bowl and mix for 30 seconds to one minute to make sure there are no lumps.
- Add the eggs last, one at a time, fully incorporating after each addition.
- Pour the batter into the springform pan and gently tap on the counter 5-6 times to release any air bubbles.
- Bake at 350 degrees F for 10 minutes. Reduce heat, without opening the oven door, to 200 degrees F. and cook for an additional 30-35 minutes or until the center slightly jiggles. (Like Jell-o, it shouldn’t look watery)
- Turn off the heat then slightly crack the oven door and let the cheesecake slowly cool for about 15 minutes.
- Remove from the oven and allow to come to room temperature. Place in the refrigerator overnight.
- Cake Layer:
- Preheat your oven to 350 degrees F. and prepare an 9 inch cake pan by generously rubbing it with vegetable shortening and dusting it with flour and setting it aside.
- Combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and allspice in a medium bowl. Whisk and set aside.
- In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and brown sugar on high speed until light and fluffy. Add the vegetable oil, egg, and vanilla and mix until well combined. Scrape the sides and bottom of the bowl.
- Add half of the flour mixture and mix until there are no dry spots remaining.
- Add in the milk and mix well.
- Add the remaining flour mixture and mix until there are no dry spots remaining. Scrape the sides and bottom of the bowl and mix more if needed.
- Pour the batter into the prepared cake pan and bake for 15-17 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Allow to cool to room temperature and then turn out onto cling wrap and wrap well. Place in the refrigerator overnight.
- Frosting:
- In the bowl of a stand mixer equipped with a paddle attachment, add the butter and cream on high speed for 1-2 minutes or until smooth and fluffy.
- Reduce the speed to low and add the powdered sugar one cup at a time, fully incorporating after each addition. Add the cinnamon and mix until just combined. Scrape the sides and bottom of the bowl and give a quick mix.
- Next, add the vanilla and heavy whipping cream and mix on high speed for 1-2 minutes or until you have a “whipped” consistency.
Notes
Remove the cheesecake layer from the springform pan and flip face down onto a cake stand. Remove the parchment paper and top with about ¾ cup frosting and smooth.
Place the cake layer on top of the cheesecake and smooth about ¾ cup of buttercream on top of the cake.
Remove the pumpkin pie from the pie dish. Cut away the crust from the edge of the pie to make the pie match in size of the cake and cheesecake. (I used scissors and cut slits in the aluminum pan to get the pie shell out without it completely falling apart)
Cover the entire cake with half of the remaining frosting and fill in the cracks between the layers.
Place the cake in the refrigerator for 20-30 minutes or until the buttercream slightly hardens.
Smooth the remaining buttercream over the cake and pipe a border around the top if desired. Top with a sprinkle of cinnamon and serve 😊
Keep any leftovers in an air-tight container in the refrigerator for up to three days. Nutrition
Serving: 1g | Calories: 351kcal | Carbohydrates: 64g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 67mg | Potassium: 62mg | Fiber: 1g | Sugar: 13g | Vitamin A: 959IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg
What’s Inside a Classic Thanksgiving Piecaken?
Layer by Layer Breakdown: Pie, Cake, and Cheesecake
Let’s talk about structure. A Thanksgiving Piecaken isn’t just thrown together—it’s strategically stacked. The goal? A slice that holds its shape and hits every flavor note in a single forkful. The classic trio goes like this:
- Bottom layer: Cheesecake
Dense, creamy, and rich, this layer anchors the entire dessert. It’s the most solid and least crumbly, making it ideal for supporting everything above it. Infused with cinnamon and vanilla, it adds a subtle warmth that complements the layers above. - Middle layer: Spice Cake
Think soft, fluffy, and spiced just right. This layer adds airiness and bridges the textures between the creamy cheesecake and the silky pie. With cinnamon, nutmeg, cloves, and allspice, it smells like autumn and tastes like cozy. - Top layer: Pumpkin Pie
Classic Thanksgiving flavor in its purest form. Silky and smooth, it sits on top like a crown. Using a store-bought pie saves time, but trimming the crust ensures a uniform look and balanced texture.
Together, these three layers don’t just look good—they slice like a dream, thanks to smart planning and a little chilling time.
Flavor Harmony in Every Bite
You might think putting three full desserts together would be too much—but the Piecaken works because each layer plays a unique role. The cheesecake is rich but not overwhelming. The spice cake adds sweetness and spice without stealing the show. The pumpkin pie finishes with silky smoothness and classic fall flavor.
What ties them all together is the cinnamon vanilla buttercream frosting, acting like the mortar in this edible brickwork. It seeps into every corner, blending the layers with creamy, sweet-spiced richness.
Each bite gives you contrast and comfort—soft with firm, tangy with sweet, and spiced with creamy. No one flavor dominates. Instead, they blend into something greater than the sum of its parts.
Making Your Own Thanksgiving Piecaken at Home
Equipment You’ll Need for Success
Creating a Piecaken is more than just baking—it’s a bit of dessert architecture. You don’t need professional gear, but a few key tools make all the difference:
- 9-inch Non-Stick Springform Pan: This is non-negotiable for a clean cheesecake layer. The removable bottom makes lifting it out smooth and mess-free.
- KitchenAid 5-Quart Mixer: Whipping, creaming, and blending are quicker and more consistent with a stand mixer. Bonus: less arm fatigue.
- Parchment Paper: Lining your pan helps with release and keeps the cheesecake from sticking.
- Offset Spatula: For spreading frosting cleanly and evenly between layers.
- Sharp Serrated Knife: Essential for trimming the pumpkin pie and slicing the final product without tearing through the soft layers.
Preparation is the secret ingredient. Bake the cheesecake and cake layers the day before assembly so they can chill and firm up overnight. It’s not optional—it’s how you get that iconic, stackable structure.
Tips to Avoid Common Piecaken Pitfalls
This isn’t your average cake, so a few extra precautions will help you dodge the most common mistakes:
- Trim your layers: Use a serrated knife to level the cheesecake and cake. You want even, flat surfaces so the layers sit nicely.
- Refrigerate each component: Chill your cheesecake and spice cake overnight. For the pumpkin pie, a brief freeze makes it easier to remove from the pan without crumbling.
- Cut the pie crust: Trim away the thick outer crust from the store-bought pie to match the diameter of the cake layers. Kitchen scissors work great for this.
- Don’t skip the chill time after frosting: Once you do a crumb coat, chill the whole thing before the final layer of frosting. It firms up the buttercream and locks everything in place.
These steps turn an intimidating dessert into a reliable holiday showstopper—because a Piecaken isn’t just about looks. It needs to slice well, stay sturdy, and taste like a dream.
Frosting, Assembly, and Finishing Touches
Whipped Cinnamon Frosting: The Glue That Holds It Together
A Piecaken without frosting is like Thanksgiving without gravy—technically possible, but why would you? The buttercream isn’t just decorative; it holds the layers together, fills in gaps, and adds rich, spiced sweetness in every bite.
Here’s how to get it right:
- Start with softened butter (not melted). Cream it on high speed until it’s light and fluffy—about 2 minutes.
- Add powdered sugar gradually. One cup at a time keeps it from puffing everywhere and ensures a smooth texture.
- Cinnamon and vanilla extract give the buttercream warmth and balance.
- Heavy whipping cream (cold) helps whip the frosting into a fluffy, pipeable consistency. You’re looking for something that spreads easily but holds its shape.
Optional but recommended: Do a “crumb coat” (a thin base layer) to catch any loose crumbs or pie bits, then refrigerate the cake before applying the final smooth layer. It makes everything cleaner and more professional-looking.
Serving & Storing This Dessert Giant
A Piecaken is impressive, but it’s only as good as the slice. Here’s how to serve it with confidence:
- Use a long, serrated knife, dipping it into hot water between cuts and wiping clean. This gives you clean slices without dragging layers around.
- Chill before slicing. A brief rest in the fridge before serving helps the buttercream firm up, making for more stable slices.
For storing:
- Wrap any leftovers tightly or store in an airtight container in the refrigerator.
- It stays fresh for up to 3 days.
- The flavors actually deepen overnight, so don’t be surprised if the next-day slice is even better.
Top it off with a sprinkle of ground cinnamon or a ring of piped frosting around the top edge. If you’re feeling fancy, sugared cranberries or a few toasted pecans make a gorgeous seasonal garnish.
This isn’t just dessert. It’s the finale—a full symphony of texture, flavor, and festive fun.
Frequently Asked Questions
Is PieCaken a Thanksgiving dessert?
Yes, PieCaken has become a modern Thanksgiving dessert. It combines several traditional holiday sweets into one layered cake. This makes it both a practical and exciting choice for large gatherings.
What pie is traditionally eaten on Thanksgiving?
Pumpkin pie is the most traditional dessert served at Thanksgiving in the United States. Other popular choices include pecan pie, sweet potato pie, and apple pie.
Why is it called PieCaken?
The name PieCaken comes from blending the words “pie” and “cake.” It describes the dessert’s layered structure that stacks pie and cake into one dish.
What is a PieCaken made of?
A Thanksgiving PieCaken usually includes three layers. Cheesecake on the bottom, spice cake in the middle, and pumpkin pie on top. The dessert is finished with a layer of cinnamon vanilla frosting.
Conclusion
Thanksgiving is a time for bold flavors and even bolder desserts. The PieCaken delivers both. It solves the problem of choosing between pies and cakes by stacking them all into one unforgettable treat. Whether you’re hosting a big dinner or just want to try something different, this dessert is worth the effort. Each slice offers a complete holiday experience with texture, spice, and sweetness.
Now you’re ready to make one from scratch. All you need is a little time, a few tools, and a lot of frosting.
