Best Ever Thanksgiving Dessert — this piecaken steals the show: layers of spice cake, a silky cinnamon cheesecake, and a creamy pumpkin pie, all frosted in buttercream. Yes, it’s extra. Yes, it’s totally worth it.
Introduction to the recipe
Ready to blow minds at Thanksgiving? The piecaken stacks pie and cake into one glorious tower that tastes like all your favorite fall things at once. It combines pumpkin pie richness, the tender crumb of spice cake, and a decadent cinnamon cheesecake layer — finished with a pillowy buttercream that ties every flavor together. This dessert sits at the intersection of Cake And Pie indulgence and holiday theater. Fancy? Yes. Doable? Also yes — I’ll walk you through it.
What makes this piecaken so irresistible?
Why do people lose their minds for a piecaken? First, it’s a perfect mashup of textures: flaky crust, creamy filling, and soft cake. Then the flavors: warm spice, baked pumpkin, and a buttery finish hit nostalgia hard. Finally, presentation — who doesn’t want to cut a dramatic slice that reveals beautiful layers? This is not just a dessert; it’s a headline act among Thanksgiving Dinner Desserts.
Ingredients — short descriptions for each layer
Here’s a quick breakdown of what you’ll need and why:
- Spice cake layer: A moist, warmly spiced cake forms the base or middle of the stack. It brings structure and that cozy spice note.
- Cinnamon cheesecake layer: Silky cream cheese flavored with cinnamon — it adds richness and balances the pumpkin.
- Pumpkin pie layer: Classic pumpkin filling gives that authentic Thanksgiving pumpkin vibe — think Turkey Pumpkin Pie sidekick, but in cake form.
- Buttercream frosting: Smooth, sweet, and stable enough to cradle the stacked layers.
- Optional crust or cookie base: A sturdy crust (or even a baked pie shell) gives the piecaken a grounded, sliceable foundation.
Pro tip: Use fresh spices and full-fat dairy for the creamiest results.
The story behind the piecaken
Piecakens hit the public imagination when big media and specialty bakers started stacking pies and cakes for holidays. I first read about the craze in a feature years ago, and I immediately wanted my own version — one that leans into pumpkin season. I simplified the concept but kept the drama: pumpkin pie, cinnamon cheesecake, spice cake, and buttercream. It feels like a cozy dinner turned into dessert royalty. If Goldbelly sold it, I’d buy it — and you might too.
The simple how-to (big picture)
You’ll build this in stages. Make each component, chill them so they hold shape, then stack and frost. Here’s the overall flow:
- Bake the spice cake (or use a boxed mix if you’re short on time). Cool and level.
- Bake the cinnamon cheesecake (use a water bath if you can) and chill until firm.
- Make the pumpkin pie filling and bake or set as the recipe directs. Cool completely.
- Assemble: stack cake, cheesecake, and pumpkin layers. Crumb coat, chill, then frost with buttercream.
- Decorate and serve.
Yes, it takes planning. Make components a day ahead and assemble the next day for stress-free results.
Step-by-step: make each layer (concise and practical)
Spice cake
Whisk flour, baking powder, salt, cinnamon, ginger, nutmeg, and brown sugar. Beat butter + sugar until fluffy, add eggs and vanilla, then alternate dry mix with milk. Pour into a round pan and bake until a toothpick comes out clean. Cool fully and level the top so your stack sits flat.
Cinnamon cheesecake
Beat room-temperature cream cheese and sugar until silky. Blend in eggs one at a time, then add sour cream, vanilla, and a healthy pinch of cinnamon. Bake in a water bath to avoid cracks (wrap the pan well or nest it in a larger pan). Bake until the edges set and the center slightly jiggles. Cool slowly, then chill overnight.
Pumpkin pie layer
Mix pumpkin puree with spices, brown sugar, eggs, and a touch of cream. Pour into a pre-baked pie shell or a cake pan if you want a flatter layer. Bake until set but still slightly wobbly. Cool and refrigerate.
Buttercream
Beat butter until light, then slowly add powdered sugar, a splash of milk or cream, and vanilla. Taste and adjust. Keep the buttercream smooth and stable; you’ll need enough to coat the entire assembled stack.
Pro tips for the best outcome
- Chill everything. Cold layers slice neater and hold together during assembly.
- Use a water bath for the cheesecake. This reduces cracking and keeps texture silky.
- Level your layers. A flat cake and firm filling make stacking easy.
- Crumb coat and chill. A thin layer of frosting locks crumbs in so the final coat looks clean.
- Support heavy layers. If you plan tall stacking, insert dowels or straws through lower layers for stability.
- Make the frosting a day ahead. It tastes better and is easier to pipe when it’s slightly rested.
Bold tip: Chill overnight before slicing — it’ll firm up and produce perfect layers.
Variations and riffs you can try
- Swap the pumpkin pie for pecan if you crave nuttiness — but keep pecan on the bottom because it’s heavy.
- Turn it into a Pie Cake In (single-pan hybrid) by baking a shallow pie in the center of the cake for an integrated look.
- Add a bourbon caramel drizzle for grown-up flavor.
- Replace spice cake with chocolate cake for a richer contrast.
- Make mini piecakens for a party — same idea, easier portions.
Want an extra idea? For a playful cheat, assemble a high-quality store-bought pie and cake and layer them — no one needs to know.
Best way to serve this piecaken
Slice with a hot, clean knife for tidy layers — wipe the blade between cuts. Serve room-temperature or slightly chilled with a dollop of whipped cream or a scoop of vanilla ice cream. This beauty works as the centerpiece for Thanksgiving Dinner Desserts or as the star of a dessert buffet alongside cookies and bars.
Storage and leftovers — quick tips
- Refrigerate because cheesecake and pumpkin layers contain dairy and eggs. Keep the piecaken covered and it will stay fresh for up to 4 days.
- Freeze slices individually on a tray, then bag them for up to one month. Thaw in the fridge before serving.
- Wrap cuts in plastic to prevent drying and protect the frosting.
FAQs — fast answers
Can I speed this up with store-bought layers?
Absolutely. Use a ready-made pumpkin pie, a baked cheesecake, and a bakery cake — stack and frost. Instant piecaken glory.
How do I keep the cheesecake from cracking?
Beat until smooth, add eggs slowly, use a water bath, and cool slowly in the oven with the door cracked. These steps reduce air and thermal shock — the main culprits.
What’s the best order to stack layers?
Put the densest, heaviest layer at the bottom (pecan, if you use it) and the lightest cake near the top if you want a tall build. My classic order: spice cake, cinnamon cheesecake, then pumpkin pie.
Will this survive transport?
Transport chilled in a sturdy box with a flat base. Use non-slip liners and keep it cold — warm buttercream gets messy fast.
Thanksgiving menu pairing ideas
Pair the piecaken with lighter sides like coffee, tea, or a sparkling late-harvest cider. Offer an assortment of Thanksgiving Recipes Dessert Cookies on the side for guests who want variety — think snickerdoodles or ginger snaps. Keep savory dishes simple so the dessert shines.
Final thoughts — why you should make this
Look, this dessert demands attention and a little effort, but it rewards you with headline-making flavor and table presence. If you love creative desserts and want one of the Best Ever Thanksgiving Dessert options on your holiday menu, the piecaken delivers drama, comfort, and crowd-pleasing taste. It turns classic elements — cake, pie, and cheesecake — into an unforgettable experience.
So: will you make it for your holiday table? If you like baking with a reward, yes. If you want to impress without fuss, buy a pie and a cake and stack them like a boss. Either way, this concept will elevate your dessert game and give diners that “wow” moment.
FYI — this recipe pairs well with leftover turkey, pumpkin coffee, and bad holiday puns. IMO, that’s the full package. Happy baking, and may your slices be straight and your frosting be flawless. Print
Best Ever Thanksgiving Dessert — Show-Stopping Piecaken Recipe
- Total Time: 2 hours
- Yield: 14 servings 1x
Description
Move over pumpkin pie — this Thanksgiving Piecaken is the showstopper your holiday table has been waiting for. It layers a creamy cinnamon cheesecake, a cozy spiced cake, and a rich pumpkin pie, all wrapped up in dreamy buttercream frosting. It’s bold, decadent, and absolutely worth every bite!
Ingredients
Cinnamon Cheesecake Layer
- 3 packages (8 oz each) cream cheese, softened
- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ cup heavy whipping cream
- 2 large eggs
Spice Cake Layer
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ cup unsalted butter, softened
- ⅓ cup packed brown sugar
- 1 tablespoon vegetable oil
- ½ teaspoon vanilla extract
- 1 large egg
- ⅓ cup + 1 tablespoon milk
Pumpkin Pie Layer
- 1 (9-inch) store-bought pumpkin pie
Cinnamon Buttercream Frosting
- 12 oz (3 sticks) unsalted butter, softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon (optional but recommended)
- 3–4 tablespoons cold heavy whipping cream
Instructions
Make the Cheesecake
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Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray lightly with nonstick spray.
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In a stand mixer with a paddle attachment, beat the cream cheese on medium-high for 5–6 minutes until perfectly smooth.
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Add sugar and flour, mixing until everything is fully combined and creamy.
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Mix in the vanilla and cinnamon.
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Slowly pour in the heavy cream, starting on low speed and gradually increasing to high for about a minute. Scrape the sides and bottom of the bowl, then mix again to ensure there are no lumps.
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Add eggs one at a time, mixing just until incorporated after each addition.
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Pour the batter into your prepared pan and tap it on the counter several times to release air bubbles.
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Bake at 350°F for 10 minutes, then lower the temperature to 200°F (without opening the door) and bake another 30–35 minutes. The center should have a slight jiggle — not watery.
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Turn off the oven, crack the door slightly, and let the cheesecake cool for about 15 minutes. Then let it come to room temperature and chill it in the fridge overnight.
Make the Spice Cake
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Preheat oven to 350°F (175°C) again. Grease and flour a 9-inch round cake pan.
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In a bowl, whisk together the flour, baking powder, and all the warm spices (cinnamon, ginger, nutmeg, cloves, allspice).
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In another bowl or mixer, cream the butter and brown sugar until fluffy. Add the vegetable oil, egg, and vanilla; mix well.
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Mix in half of the dry ingredients until just combined. Add the milk, mix again, then finish with the remaining flour mixture.
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Pour the batter into your pan and bake for 15–17 minutes, or until a toothpick comes out clean.
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Let the cake cool completely, wrap tightly in plastic wrap, and refrigerate overnight to firm up.
Make the Frosting
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Beat the softened butter in your mixer on high for 1–2 minutes until smooth and creamy.
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Add powdered sugar gradually, one cup at a time, mixing on low between additions.
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Add cinnamon (if using), then vanilla and heavy cream.
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Beat on high for another 1–2 minutes until fluffy and light.
Assemble the Piecaken
Tip: Trim the layers so they’re all roughly the same diameter for a cleaner finish.
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Place the cheesecake layer upside down on your serving platter and remove the parchment. Spread about ¾ cup frosting evenly on top.
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Set the spice cake layer on top and spread another ¾ cup frosting over it.
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Carefully remove the pumpkin pie from its tin — cut away the outer crust if needed to match the cake size. Gently set it on top.
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Cover the entire stack with half of your remaining frosting, filling in gaps between layers. Chill for 20–30 minutes so the frosting firms up.
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Smooth the final coat of frosting over the cake, add decorative swirls or borders if you’d like, and finish with a dusting of cinnamon.
Notes
🥧 Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. Slice cold for clean layers, then let it sit at room temperature for 10–15 minutes before serving.
🎉 Why You’ll Love It
This isn’t just dessert — it’s a Thanksgiving experience. You get the creamy tang of cheesecake, the warm spice of cake, and the nostalgic pumpkin pie flavor all in one bite. It’s big, it’s bold, and it’s the kind of dessert that makes everyone stop talking and just say, “Wow.”
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Serving Size: 1g
- Calories: 351kcal
- Sugar: 13g
- Sodium: 67mg
- Fat: 30g
- Saturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 115mg
