Thanksgiving dessert tables are pie country, but when crust-making fills you with anxiety, it’s time to switch things up. The pecan upside down cake a fluffly, gooey spin on pecan pie brings all the holiday feels with less stress. And then there’s the piecaken, a crazy pie-in-cake mashup that’s total decadence. These babies are here to turn your feast on its head.
Both desserts blend tradition with creativity, offering rich flavors and forgiving recipes. From caramelized pecans to layered pie surprises, they’re built to impress without overwhelming. Let’s explore 10 key aspects to make your holiday sweets unforgettable.
Whether you’re baking for a crowd or craving something new, these desserts spark joy. They’re easier than they look and guaranteed to steal the spotlight. Get ready to ditch pie and wow your guests!
1. Why Pecan Upside Down Cake is Thanksgiving’s Winning Recipe
Your new holiday MVP, this pecan upside down cake combines the gooey crunch of pecan pie with a moist vanilla cake. Easier to make than pie but no less cozy, it’s a crowd-pleaser. One bite, and pie seems like yesterday’s news.
The texture is a dream: crunchy pecans over a wet cake, with a caramelized edge that is pure magic. Brown sugar and maple syrup provide rich sweetness, ideal for holiday cheer. It’s rich yet uncomplicated, hogging the dessert table’s attention.
- Texture Heaven: Gooey topping and light cake combine for an ideal marriage.
- Holiday Fit: Its warm spices scream Thanksgiving without pie crust anxiety.
This cake is stress-free and forgiving, making it a sure win. It’s versatile enough to satisfy year-round cravings. Give it a try, and make it your new tradition.
2. Pecan Cake Ingredients
Begin with coarsely chopped pecan halves for a crunchy topping that holds steady when baking. Grease the pan with butter that also melts into a sticky mixture with dark brown sugar to provide molasses depth. Maple syrup provides gooeyness, with cinnamon and vanilla providing warmth.
For the cake, sift flour for silky crumb, complemented by baking powder and soda to rise. Softened unsalted butter whips with sugar, and Greek yogurt and whole milk provide moisture. Eggs hold it together for richness.
- Sweet Swap: Honey will do if maple syrup’s unavailable, but maple is best.
- Yogurt Boost: Greek yogurt provides zing and prevents the cake from drying out.
These are straightforward but magical ingredients. Fresh pecans and good dairy make it all happen. Stock up for a perfect bake.
3. Pecan Cake Preparation
Grease the 9-inch pan with butter, spray, and parchment for easy release. Melt together the butter, brown sugar, maple, cinnamon, and salt for the topping, stirring into the vanilla and pecans off-heat. Spread in the pan and allow to cool slightly.
Cream butter and sugar 2-3 minutes, then add eggs, yogurt, and vanilla to make a creamy foundation. Sift in dry ingredients flour, baking powder, soda, cinnamon, salt then milk for a smooth, thick batter.
- Prep First: Thoroughly grease to prevent sticking catastrophes.
- Gentle Mix: Don’t over-stir for a tender crumb.
This process sets up your cake for success. It’s straightforward but needs care with the topping. You’re building a masterpiece, step by step.
4. Baking and Inverting the Cake
Dollop batter over the cooled pecan topping, smoothing gently to keep nuts in place. Bake at 350°F for 35-40 minutes until golden, checking with a tester for doneness. The kitchen will smell like holiday heaven.
Chill for 5 minutes, then loosen the edges with a spatula and invert onto a plate. If the pecans do stick, tongs can be used to return them they will set as the cake cools. It is a forgiving reveal that is beautiful.
- Timing Check: Test after 35 minutes to prevent over-baking.
- Confident Flip: Employ a sturdy plate for smooth inversion.
This step brings the cake to life, with gooey pecans crowning a fluffy base. Let it cool fully before slicing. You’ve nailed a holiday showstopper.
5. Expert Tips for Success
Use a 9-inch pan with 2-inch sides and a sheet pan below to catch drips. This prevents messes and ensures even baking. Prep the pan first to stay organized.
Add batter spoonful by spoonful to hold pecans in position rushing can mix them in. Should nuts stick after inversion, pop them back; they’ll stick as the topping sets. This cake doesn’t mind minor mishaps.
- Pan Prep: Double-grease for a perfect release.
- Patience Pays: Light batter spreading retains the topping.
These tips render baking stress-free. They’re useful hacks for an elegant result. Your cake will be a pro’s dream to eat.
6. Introducing the Piecaken
The piecaken, which was created in 2015 by Zac Young, is a dramatic dessert stacking entire pies within cake layers. It’s turducken but for dessert a complete Thanksgiving doozy. You’ll hear gasps when you cut into it.
Our version alternates pumpkin and pecan pies within spice and chocolate cakes, topped with vanilla frosting. It’s decadent, playful, and adaptable for any time of year. This is a dessert for fearless bakers willing to impress.
- Showstopper Appeal: Secret pies surprise in each bite.
- Seasonal Flex: Substitute pies with summer or spring flavors.
Piecaken redefines desserts, marrying nostalgia with innovation. Holiday gatherings beg for it. Prepare to amaze with this towering dessert.
Pecan Cajun Cake
Equipment
- 1 11×14-inch Baking Dish
- 1 Large Mixing Bowl
- 1 Saucepan
- 1 Whisk or Spatula For mixing batter and topping ingredients
- 1 Toothpicks For testing cake doneness and piercing for topping absorption
Ingredients
Main
- 2 cups all-purpose flour
- 1 15 ounce can crushed pineapple
- 1 ½ cups white sugar
- 2 eggs beaten
- 1 ½ teaspoons baking soda
- 1 pinch salt
- 1 cup white sugar
- ¾ cup evaporated milk
- ½ cup margarine
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Grease an 11×14-inch baking dish.
- Mix flour, pineapple, 1 1/2 cups white sugar, eggs, baking soda, and salt together in a large bowl; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
- Combine 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil for 1 minute. Remove saucepan from heat and stir pecans and vanilla extract into sugar mixture.
- Pierce the top of the cake with a toothpick and spread pecan topping over cake.
Notes
7. Piecaken Ingredients and Prep
Use cake mixes with chocolate and spice, or do it homemade, following package instructions, or use bakery 8-inch pumpkin and pecan pies for ideal pan fit. Two tubs of vanilla frosting, with additional, keep it together.
Prepare 12 muffin liners and line two 9-inch pans with greased parchment, ready for extra batter. Grease liberally to prevent sticking since layers are fragile. Cinnamon and toasted pecans are excellent garnishes.
- Frosting Tip: Grab an extra tub for cupcakes or fixes.
- Pan Prep: Parchment ensures clean layer removal.
These components make assembly approachable. Quality pies and mixes simplify the process. You’re set for a spectacular bake.
8. Building and Frosting the Piecaken
Layer 1.5 cups of spice batter in one pan, place pumpkin pie upside down, and then 2.5 cups more batter; repeat with chocolate batter and pecan pie. Bake at 350°F for 50-60 minutes, cool in pans for an hour. Fill muffin cups with remaining batter for cupcakes.
Level cake tops with serrated knife, stack with 1 cup frosting in between, align with bench knife. Frost top and sides, sprinkle with pecans and cinnamon for pizzazz.
- Circular cuts of cake make a beautiful stack.
- Brownies can be cut into strips for the cake stack instead of using cake.
- Frost top and sides with pecans and cinnamon sprinkled on top.
This forms a stable, stunning piecaken. Chill for one hour to set flavors. It’s a dessert that brings drama and flavor.
9. Personalizing Your Piecaken
Replace spice with red velvet or lemon cake to suit your mood. Use blueberry or lemon pie for spring, peach for summer any baked pie is fine. The foundation is a canvas waiting for expression.
Play with frostings such as cream cheese for sharpness or cinnamon buttercream for warmth. Pair flavors with pies and cakes for cohesion. It’s all about claiming it as yours.
- Flavor Play: Lemon pie paired with vanilla cake for a bright contrast.
- Frosting Fun: Experiment with flavors to dress it up.
Customization turns piecaken into a year-round showstopper. Modify it to suit any celebration. Guests will adore the twist.
Pecan Pie Brownies
Equipment
- 1 9×9 inch Baking Pan
- 1 Stand Mixer with paddle attachment
- 1 Small Saucepan
- 1 Medium Bowl
- 1 Whisk
Ingredients
Main
- Nonstick cooking spray
- 4 large eggs
- 1 1/4 cups unsweetened cocoa powder
- 1 tablespoon pure vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon instant espresso optional
- 16 tablespoons 2 sticks unsalted butter
- 2 1/4 cups granulated sugar
- 1 1/2 cups all-purpose flour see Cook’s Note
- 1 cup semisweet chocolate chips
- 3/4 cup packed light brown sugar
- 1/2 cup light corn syrup
- 4 tablespoons 1/2 stick unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 tablespoon bourbon optional
- 3 1/2 cups coarsely chopped pecans
Instructions
- For the brownie layer: Preheat the oven to 350 degrees F. Line a 9-by-9-inch baking pan with parchment, leaving a 2-inch overhang on 2 sides. Spray the parchment with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, cocoa powder, vanilla, salt, baking powder and espresso powder, if using. Beat on medium-low speed until smooth, about 2 minutes.
- Melt the butter in a small saucepan over medium-low heat. Add the sugar and stir until mostly dissolved, 2 to 3 minutes.
- Add the melted butter mixture to the bowl and mix on medium-low speed until the batter is smooth and shiny, about 2 minutes. Reduce the speed to low and carefully add the flour and chocolate chips, mixing until the flour is fully incorporated. Pour the batter into the prepared pan and bake until the brownie layer is cooked through, 32 to 34 minutes.
- For the pecan layer: While the brownie layer is baking, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt, eggs and bourbon, if using, in a medium bowl until well combined and the sugar is dissolved. Add the pecans and stir until the nuts are completely coated.
- Gently pour the pecan mixture over the baked brownie, using a spoon or small offset spatula to carefully spread all the way to the edges. Bake until the pecan pie layer is golden, set and no longer jiggly, 30 to 35 minutes. Let cool completely, about 3 hours, before slicing into 9 squares.
Notes
10. Storage and Slicing for Both Desserts
Freeze slices of pecan cake in plastic wrap for three months; store at room temperature 1-2 days or refrigerate for another. Piecaken lasts three days in the refrigerator cover cut edges. Prepare piecaken layers one day in advance, assemble before serving.
To achieve neat slices, under hot water heat a knife, dry, and cut, and repeat for each slice. This reveals piecaken layers and makes pecan cake neat. Presentation impresses your crowd.
- Storage Hack: Squeeze air out of freezer bags for freshness.
- Slicing Tip: Hot knife guarantees clean, breathtaking cuts.
These tips make desserts stay fresh and slices stay sharp. Prepare ahead for holiday convenience. Serve with assurance for maximum effect.
