Description
Looking for a showstopping dessert that captures the spirit of the holidays? This Thanksgiving Piecaken combines all your favorite fall desserts into one outrageous, multi-layered masterpiece. It’s a festive fusion of pumpkin pie, spice cake, and cheesecake—stacked together and finished with creamy whipped frosting. Whether you’re planning a big holiday dinner or want a unique twist on classic dishes, this is the ultimate easy recipe to impress. Ideal for fans of food ideas that lean into indulgence, and perfect for anyone needing new Thanksgiving dessert inspiration, quick breakfast leftovers, or impressive dinner ideas.
Ingredients
1 9-inch prepared pie crust
15 oz pumpkin puree
1 cup heavy cream
2⁄3 cup brown sugar
2 large eggs
1 tsp ground cinnamon
1⁄2 tsp ground nutmeg
1⁄2 tsp ground ginger
1⁄4 tsp ground cloves
1⁄2 tsp salt
2 cups all-purpose flour
1 1⁄2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 1⁄2 tsp ground cinnamon
1⁄2 tsp ground nutmeg
1⁄2 tsp ground ginger
1⁄4 tsp ground cloves
3⁄4 cup unsalted butter, softened
1 cup granulated sugar
1⁄2 cup brown sugar
3 large eggs
1 tsp vanilla extract
1 cup buttermilk
16 oz cream cheese, softened
3⁄4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1⁄2 cup sour cream
2 cups heavy whipping cream
1⁄2 cup powdered sugar
1 tsp vanilla extract
1 cup butter
2–3 cups powdered sugar
1 tsp vanilla extract
Ground cinnamon
Chopped pecans or candied nuts
Pie crust crumbles
Whipped cream rosettes
Instructions
1. Preheat oven to 350°F (175°C). Prepare pie crust in 9-inch pie dish. Mix pumpkin, cream, sugar, eggs, and spices. Pour into crust. Bake 50–55 mins. Cool, then refrigerate.
2. Grease a 9-inch cake pan. In one bowl, combine dry ingredients. In another, cream butter and sugars, then beat in eggs and vanilla. Alternate dry mix and buttermilk into batter. Pour and bake for 30–35 mins. Cool fully.
3. For cheesecake, preheat oven to 325°F (163°C). Line a springform pan. Beat cream cheese, then add sugar, eggs, vanilla, and sour cream. Pour into pan. Bake in water bath 45–50 mins. Chill overnight.
4. For frosting: For whipped cream, beat heavy cream, sugar, and vanilla until stiff. For buttercream, cream butter, gradually add sugar and vanilla until fluffy.
5. Stack cheesecake first, spread frosting, then add spice cake, more frosting, and top with pumpkin pie. Trim layers as needed. Frost entire cake smoothly.
6. Chill for 4+ hours or overnight. Garnish with cinnamon, nuts, crust crumbles, or rosettes. Slice with sharp serrated knife.
Notes
Chill all layers thoroughly before stacking for clean cuts and stable structure.
Use firm frosting like buttercream if transporting or storing the cake longer.
Level your cake and pie layers to avoid tilting and achieve a professional finish.
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 45g
- Sodium: 330mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 140mg
Keywords: Thanksgiving dessert, piecaken, holiday cake, pumpkin pie, cheesecake, easy recipe