Thanksgiving Piecaken Recipe

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Let’s be honest here—Thanksgiving desserts usually fall into two camps: pie people and cake people. But what if you didn’t have to choose? What if you could have it all, in one ridiculous, delicious, over-the-top dessert? Enter the Thanksgiving Piecaken.

This monster of a dessert is a triple-layered masterpiece: homemade pumpkin pie, cinnamon cheesecake, and a spiced cake all stacked into one jaw-dropping, fork-drooling creation. The whole thing is sealed together with a generous swipe of buttercream frosting. It’s sweet. It’s wild. And it’s exactly what your Thanksgiving table has been missing.

Whether you’re hosting Friendsgiving with your roommates or cooking for a houseful of hungry relatives, this Thanksgiving Piecaken is your new dessert MVP. Plus, it doubles as a conversation piece because, let’s face it, who wouldn’t have questions about a pie inside a cake?

Beautifully frosted pumpkin spice cake with whipped cream swirls and a dusting of cinnamon on top.

What Is a Piecaken?

So, what in the world is a piecaken? Basically, it’s a Frankenstein’s monster of desserts—in the best way. You take an entire pie, bake it inside (or layer it with) a cake, and frost the whole thing like it’s no big deal. Boom. Piecaken.

The concept took off around 2015 when the New York Times featured it, and companies like Goldbelly turned it into a mail-order sensation. But this isn’t some factory-made, pre-frozen gimmick. Oh no. We’re making this baby from scratch, with real flavor and personality.

My take on it? A pumpkin pie cake combo using a homemade pumpkin pie, a cozy cinnamon cheesecake, and a rich spice cake. It’s a true holiday dessert mashup that balances flavor, texture, and pure sugar joy.

How to Make Thanksgiving Piecaken – A Layered Dessert Adventure

Let me walk you through it. Making a Thanksgiving Piecaken is a bit of a baking marathon, but trust me, the payoff is huge. You’ll want to spread the prep over a couple of days if possible.

Day 1: Bake the Layers

Bake your homemade pumpkin pie. You can use this homemade pumpkin pie recipe for a buttery, spiced classic.
Bake the cinnamon cheesecake in a springform pan and cool completely.
Whip up your spice cake using your favorite fall spices—think cinnamon, nutmeg, and cloves. Let it cool.

Day 2: Chill and Assemble

Chill all your layers overnight. Cold layers are way easier to trim and stack.
Start with the cheesecake base dessert. It’s the most stable.
Stack the spice cake next, trimming to match the cheesecake diameter.
Top with the pumpkin pie. Yup, we’re literally putting the pie on top. Why? So it doesn’t crush everything below it.

Frosting and Finishing Touches

Cover the whole thing with a fluffy buttercream layer cake frosting.
Chill again so it sets before slicing.

Tips for Making Piecaken Layers

Use a serrated knife to trim domes.
If your pie crust sticks out, trim it gently.
Don’t panic if it looks a little wonky—it’s a piecaken, not a wedding cake!

And yes, you can totally go the store-bought piecaken shortcut route if time’s tight. Grab a bakery pie, a frozen cheesecake, and a boxed cake mix. No judgment.

Customizing Your Thanksgiving Piecaken

You can absolutely make this dessert your own. There’s a ton of room to play here.

Pie Swaps

Try a sweet potato pie for a Southern twist.
Love crunch? Go with pecan pie—just make sure it’s the bottom layer since it’s heavier.

Cheesecake Changes

Swap in a vanilla bean or maple bourbon cheesecake.
Want a tangier contrast? Try a cranberry swirl version.

Cake Alternatives

Go chocolate for a richer, more decadent vibe.
Try a spiced pumpkin bread alternative if you want something more dense and moist.

Storing Your Thanksgiving Piecaken

Here’s the deal: this thing has cheesecake and buttercream frosting. That means fridge life only.

Refrigerate it tightly wrapped (plastic wrap + foil is best).
It’ll last up to 4 days.
Want to freeze it? You can, in slices. Just know the frosting texture may change a bit.

Bonus: making it the day before Thanksgiving? That’s actually ideal. The flavors meld and the structure holds better.

Not ready to commit to full piecaken chaos? Here are a few other Thanksgiving dessert ideas that bring big flavor:

Pumpkin magic custard layer – It separates into magical layers as it bakes.
Pumpkin cream cheese fusion dessert – Portable, creamy, and perfect with coffee.
Warm pumpkin crisp – Like pie, but crunchier.
Cheesecake inspiration – For a rich, chocolatey twist.
Cinnamon-rich cheesecake ideas – All the churro joy, none of the frying.

Full Thanksgiving Piecaken Recipe – Step-by-Step

Ingredients

Cinnamon Cheesecake Layer:

2 (8 oz) blocks cream cheese
3/4 cup sugar
2 tsp cinnamon
2 eggs
1 tsp vanilla
1/4 cup sour cream

Spice Cake Layer:

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 cup vegetable oil
1 cup buttermilk

Pumpkin Pie:

Use this homemade pumpkin pie recipe or store-bought

Buttercream Frosting:

1 cup (2 sticks) unsalted butter
3 cups powdered sugar
1 tsp vanilla
2-3 tbsp milk

Instructions

Step 1: Bake Each Layer

Bake cheesecake in a springform pan at 325°F for about 45 minutes. Cool completely and chill overnight.

Bake spice cake in a 9-inch round pan. Let cool fully.

Make or buy your pumpkin pie. Chill overnight.

Step 2: Chill and Trim

Ensure all layers are cold. Trim tops flat if needed.

Step 3: Assemble

Start with the cheesecake on the bottom. Add the spice cake. Then gently place the pumpkin pie on top.

Step 4: Frost

Use buttercream to frost the entire thing. Chill at least 1 hour before slicing.

FAQs About Thanksgiving Piecaken

Can I freeze piecaken?

Yes, in slices. Just be ready for a softer frosting after thawing.

Do I need to make everything from scratch?

Nope. Use store-bought where needed. It’s all about the layers.

Can I make it gluten-free?

Absolutely. Use gluten-free cake mix and pie crust.

Sweet potato vs pumpkin piecaken?

Both work! Sweet potato adds a denser, creamier texture.