This shop has been compensated by Collective Bias, Inc. and
its advertiser. All opinions are completely my own. #ShareTheJoyOfPie #CollectiveBias
To me the holiday season is all about family; and I don’t
know about your family, but mine loves to eat when we get together. Talking,
laughing, eating—there’s few better ways to share joy! Pie is always a crowd
favorite, and today I’ve got an epic one for you!
Well, it’s really more of a cake.
Years ago I pinned this image, hoping to one day recreate it,
but like so many of our pins do, it just sat there on my board gathering dust. It’s
called a pumpple cake and it is the wonderful concoction of the Flying Monkey Bakery in Philadelphia. A layer consisting of a pumpkin pie baked inside of a chocolate
cake and another layer with an apple pie baked inside of a vanilla cake. Oh
yeah, and about a ton of vanilla buttercream. It sounds amazing, right? The problem
is it seemed a little too intimidating to me. I mean, I had to make two pies
AND bake them into cakes?! Plus, where was I supposed to get a cake pan big
Finally, I had a couple epiphanies. First, instead of buying
specialty cake pans that would be deep enough, I could simply use my springform pan - perfect! Second, instead of going through the effort to make two
pies, why not save some time without scrimping on quality and use some MarieCallender's® Dessert Pies, and of course some Reddi-Wip® on the side. It was definitely
my “ah-ha” moment.
Unfortunately, I had a surprisingly hard time finding the
two pies (pumpkin and Dutch apple) I would need for my epic pie… cake… whatever.
I guess all the delicious Marie Callender pies got cleared out during
Thanksgiving? Luckily, I was able to go online and see that they were available
at Walmart. Good ol’ Walmart, always has what you need when others let you
down. I went onto Walmart's website and
in a manner of minutes had found a location that had the Marie Callender’s pies
I needed (and I also drooled over the other flavors offered while I was at it).
Epic Pie Cake:
- 1 Marie Callender's® pumpkin pie
- 1 Marie Callender's® apple pie (I used Dutch
apple, but you can also use lattice-topped and peel off the top)
- 1 chocolate cake mix (and the ingredients it
- 1 vanilla cake mix (and the ingredients it calls
- Your favorite buttercream, twice as much as you
would need for a regular sized, two-layer cake
Bake both pies according to
package directions. I like to cover my crusts with a little bit of aluminum foil
to keep them from burning. I also only used half of the crumb topping for my apple
pie and reserved the rest for later.
Once the pies are cooled, trim the
exposed pie crust edges off both pies so they can fit in the pans better. Pour about
1/3 of the batter into your prepared cake pan, place the pie (sans pie tin) on
top, then cover with remaining cake batter, the entire bowl of batter will go
in one cake pan. Do this for each pie/ cake. Bake according to directions on cake mix box,
but at the end you will probably want to lower the temperature about 10 degrees
and bake slightly longer to ensure the center is cooked through.
Once each layer is cooled, frost
as you would any regular layer cake! I also sprinkled the remaining crumb
topping over mine, and then added some delicious, creamy Reddi-Wip®.
On my maiden voyage into the land of pumpple cakes I learned
some things that I would like to share with you because I love you and I think everyone
should know the joy that is one of these amazing, epic pies. I mean cake. Pie
First and foremost, this is NOT hard. You might be afraid to
take it on; it may seem overwhelming. Seriously though, pick up a couple MarieCallender's® Dessert Pies and a couple boxes of cake mix and you will be good
to go. This IS, however, time consuming. This is a two-day dessert. I baked my
pies one day, then baked them into their layers and frosted the next day. Give
yourself plenty of time so you can enjoy the process! Also, you need to give
yourself time to eat all the pie crust you’ll be trimming off.
Secondly, I liked using the springform pan so I didn’t have
to turn the cake pan upside down to get my
cake pake out. You will,
however, want to cook it extra-long because it takes a long time for the center
of the cake to cook thoroughly. I baked according to directions, then lowered
the heat, covered loosely with foil, and baked an additional 15-20 minutes for
This is the perfect dessert to bring to a holiday meal or
party this season! Bonus -- you don’t have to worry about anyone else showing
up with the same thing! Don’t stop there though; if you know someone that just can’t
get enough pie (I know a couple myself) then I’ve got a quick tutorial for a
cute sign, perfect for any pie lover! In fact, this would make a great hostess
gift to bring along with your
pie cake epic dessert.
I picked up an 8" x 10" wooden frame that had a distressed
look and that I thought kind of mimicked a vintage window. Then in my
Silhouette Studio I designed a sign with the words “Fresh Baked Pies Served
Daily” and a little outline of a pie. Using my Cami I cut it out in white vinyl
and then applied it to the front of the glass of the frame using transfer tape.
After the adhesive vinyl was applied, then I tried to decide
if I wanted to pop in a piece of decorative paper, or if I wanted to completely
take the back off; you can easily do either. I really like the green chalkboard
paper I used because it looks a little like a vintage chalkboard, but I also
like the crisp, simple look with just the glass. If you do want to get the back
off just put a little dab of hot glue in each corner of the back of the frame and
then press the glass in place!
There you have it - you got a two-for-one today! A cute DIY pie sign, and an amazing, epic dessert that shall henceforth be known as… I don’t
know. Any ideas?
Labels: baking, glass, home decor, recipes, Silhouette Cameo, sponsored