This Chocolate Pecan Piecaken is absolutely, insanely rich and decadent! A chocolate cake with a whole pecan pie baked inside and coated in chocolate ganache!
So I’m here to one-up your Thanksgiving with this crazzzzyyyy piecaken!
While your friends’ Thanksgiving tables will have plain ol’ pumpkin, you will be the rockstar bringing this PIECAKEN!
What, in the world, is a piecaken, you may ask? Well, young grasshopper – listen in. It’s a cake with an entire pie baked inside of it. It’s definitely rich, stupidly decadent, but SO good. And why not splurge on a crazy good dessert on Thanksgiving, or a random Monday?
If you’re looking to elevate your pie game this Thanksgiving, this piecaken is IT.
It couldn’t be easier to make, too! First, prepare your cake batter – get a box of chocolate cake mix (I used Chocolate Fudge cake mix) and prepare it according to the box instructions with oil, eggs and water. Simple! Pour half of it into a greased 9″ springform pan – this is KEY and a must for a piecaken since it makes it so easy to remove after it has baked. Drop a whole baked pecan pie – crust and all! – into the cake battered pan and pour the remaining cake batter on top. Bake it up, let it cool, remove the pan and “ice” it with chocolate ganache. A simple crown of pecan halves completes this gorgeous and admittedly unassuming cake… but when you cut into it, there’s a MAJOR wow-factor when people see there’s a whole pie inside!
The cake itself is moist and fudgy, but then add in that buttery, gooey and nutty pecan pie filling and the creamy, rich ganache frosting and whoa boy, you have a seriously insane dessert!
Chocolate Pecan Piecaken is here to make an entrance this Thanksgiving at your get-together!
*inspired by Tornadough Alli’s recipe
Chocolate Pecan Piecaken
- One 15.25 ounce box chocolate cake mix, plus ingredients on back of box to prepare a cake
- One 8" or 9" prepared whole pecan pie
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Pecan halves for garnishing cake
- Preheat oven to 350° degrees F. Liberally grease a 9" or 10" springform pan with cooking spray. For easier removal, I also like adding a round of parchment paper to the bottom of the cake pan.
- Prepare the cake batter according to box instructions. Pour half of the batter into the prepared pan. Remove any packaging from the pie and place it upside down into the cake batter in the pan. Pour the remaining cake batter over the pie.
- Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. I recommend checking at the 30 minute mark to see if it is browning too quickly; if so, tent loosely with foil. Cool the cake in the pan completely.
- To make the ganache: heat up the heavy cream until warm to the touch in a small microwaveable bowl, about 40 seconds in the microwave. Pour the chocolate chips to the hot cream and let set for 5 minutes. Stir until smooth and glossy, then pour the ganache over the cake. Garnish with pecan halves.
Gooey pecan pie filling, moist and rich chocolate cake, decadent chocolate ganache… this piecaken has it all!
Have a super sweet day!