Chocolate Pecan Piecaken

Name: Chocolate Pecan Piecaken
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 16 servings.
Ingredients: 1 package spice cake mix (regular size); 1 pre-baked pumpkin pie (8 inches); 1 package chocolate cake mix (regular size); 1 pre-baked pecan pie (8 inches); 2 cans (16 ounces each) vanilla frosting; Optional: Chopped pecans and ground cinnamon

TOTAL TIME: Prep: 45 min. + chilling Bake: 55 min. + cooling YIELD: 16 servings.

Why fight over whether cake or pie is better when you can combine the two to make this chocolate pecan piecaken recipe? —James Schend, Dairy Freed

Ingredients

1 package spice cake mix (regular size)
1 pre-baked pumpkin pie (8 inches)
1 package chocolate cake mix (regular size)
1 pre-baked pecan pie (8 inches)
2 cans (16 ounces each) vanilla frosting
Optional: Chopped pecans and ground cinnamon

Directions

1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Grease 12 muffin cups.
2. Prepare spice cake mix batter according to package directions. Transfer 1-1/2 cups batter to 1 of the prepared pans. Remove pumpkin pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups.
3. Prepare chocolate cake mix batter according to package directions. Transfer 1-1/2 cups batter to remaining prepared pan. Remove pecan pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups.
4. Bake cupcakes according to package directions, and cake layers until cakes start to pull away from edges of pans and tops are completely set, 50-60 minutes. Cool in pans 1 hour before removing to wire racks; remove paper. Cool completely.
5. If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer, bottom side up, on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and side of cake with remaining frosting. If desired, press chopped pecans onto side of cake and sprinkle ground cinnamon on top of cake. Decorate cupcakes as desired. Refrigerate, covered, at least 1 hour. Refrigerate leftovers.

Nutrition Facts

1 piece: 839 calories, 35g fat (9g saturated fat), 98mg cholesterol, 759mg sodium, 123g carbohydrate (75g sugars, 2g fiber), 8g protein.