Let’s talk about pie-cake. It’s like the turducken of cakes. A piecaken? Who knows where this thing even got started but the first one I ever saw was when Charles Phoenix made his cherpumple (cherry/pumpkin/apple) cake. It’s 3 layers of cake with pies baked into each one. I always try explaining this to people and they look at me like I have three heads until I show them a picture. So here.
I figured it could work with other flavor combos, and I just so happened to have been craving a banana split, so I devised a plan to make my very own banana split inspired piecake.
To me the perfect banana split consists of chocolate, vanilla, and strawberry ice creams topped with pineapple, chocolate, and strawberry sauces. Lots of cherries and whipped cream. So, I would do:
Vanilla cake with Cherry Pie
Chocolate Cake with Pineapple Pie
Strawberry Banana Filling
Whipped Buttercream Frosting
And then a topping of cherries, chocolate sauce, and more bananas.
Sounds good right? I went out and bought all the ingredients and then I thought, “WHO THE F IS GOING TO EAT ALL OF THIS WITH ME?” I figured it would be better to bake it while we were in Florida visiting family and friends. I could serve it to them at our little shindig. So I put it off and waited until we got to my friend Alan’s house.
Alan has a great kitchen for cooking and baking, but Alan is also a bachelor who had nothing I needed to properly execute this cake. I used some serious ingenuity, my friends. I ended up mixing my boxed cake up in a giant stock pot, by hand, with a wooden spoon. Don’t even ask me how I did the rest. It’s all a blur. I will tell you that Winn-Dixie sold me rancid butter so I gave up and bought canned frosting. I will also tell you that Publix didn’t have a pineapple pie so I had to make one. Luckily that’s the easiest thing to make. For the filling, I melted 4tbs melted with 4 tbs flour and then mixed in a large can of crushed pineapple, a tbs of honey, and a tbs of sugar. I threw it into a frozen pie shell and topped it with more dough. It made a very suitable pineapple pie. Oh God, who am I? Sandra Lee?
1 box chocolate cake mix
1 box vanilla cake mix
1 pineapple pie, homemade or store bought
1 cherry pie, homemade or store bought
2 cups macerated strawberries (mix 1 pound of strawberries with 2 tbs sugar, let stand for 30 minutes)
2 large bananas, sliced
Anyway it was time to put this cake together so here’s what I did…
Pour half of your cake batter into a deep 9″ cake pan. De-tin the pie and plop it inside.
Then cover with more of your cake batter.
Something I learned for next time is that I won’t use all of the batter and I won’t follow the box instructions for baking the cake. Because of the pie in the middle, the cake takes forever to bake. Most cakes bake at around 350 degrees for 30-40 minutes. I think baking at a lower temperature is better, like 325 or so, for a longer baking time, about 60 minutes. That will help the cake bake evenly so you don’t end up with dry edges.
After baking, let the cakes cool completely before taking them out of the pan. Then make your filling. I just macerated strawberries by mixing about one pound of strawberries with 2 tbs of sugar and letting them sit out for about 30 minutes.
Now put it all together. Lay the first layer on a platter, frost it, top with strawberries and sliced banana, then lay the next layer on top. Frost and top with bananas, chocolate sauce, and maraschino cherries.
Here’s what it looks like inside.
Not a bad first attempt! It was tasty and verrryyy filling. Now that I’ve picked up some tips and I’m back in my own kitchen, I think I’m ready for another go at it. Now I just need to decide what flavor combo to do next.