Cherpumple Cake

Cherpumple Cake

The Cherpumple Cake is a three-layer cake made around a stack of cherry, pumpkin and apple pies. Yes, that right.

A pumpkin pie, an apple pie and a cherry pie, all baked into a layer of yellow, chocolate, and spice cakes. Each has their own layer. Then it is covered completely in cream cheese icing.

This cake is possibly one of the unholiest culinary creations ever to ride into town on the dessert cart. The Cherpumple is a treat of sugar raising proportions.

This frosted monster is an especially unique dessert for the friend or family member that always wants to “sample” a bit of everything.

In our family it is my dad. He is always ”straightening” up the edges of the cakes and pies. Somehow those little actions to achieve perfection always equal a second serving. Yet when you ask if he would like another serving he always says, “No thanks. I am all set”.

But we know how much he loves this cake. It contains all his favorites.

The first set of ingredients and instructions os for those of us (me included) that want to use frozen ready made pies.

Ingredient List For Frozen Method:

• 8 inch frozen pumpkin pie
• 1 box box spice cake mix
• 8 inch frozen apple pie
• 1 box box yellow cake mix
• 8 inch frozen cherry pie
• 1 box box white cake mix or chocolate whichever you like
• eggs and oil according to the cake mix
• 3 tubs tall tubs of cream cheese frosting
• 8.5 inch round cake pans 3

Instruction For Frozen Method:

• Bake pies according to instructions and cool to room temperature overnight. Mix cake batter according to instructions.
• For each layer pour about 1 1/3 cup of batter in the cake pan. Carefully de-tin the baked pie and place it face up on top of the batter in the cake pan. Push down lightly to release any trapped air.
• Pour enough batter on top to cover the pie. Bake according to box instructions. Cool and remove from pans the frost it like you mean it.

The second set of ingredients and directions are for the cook that wants to make any or all of these pies from scratch. But this cake turns out best using prebaked frozen pies because they are less fragile to work with.

Ingredients For Scratch Method:

Pumpkin Pie:

• 1 dough store bought refrigerated pie dough round
• 15 Ounces pumpkin puree
• 14 ounces sweetened condensed milk
• 2 Large Eggs
• 1/2 Teaspoon cinnamon
• 1/2 Teaspoon ground ginger
• 1/4 Teaspoon ground allspice

Apple Pie:

• 1 Dough store bought refrigerated pie dough round
• 1/2 Cup granulated sugar
• 1/4 Cup Cornstarch
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon salt
• 2 Pounds apples peeled if desired cored and sliced 1/2-inch thick
• 1 Tablespoon lemon juice
• 1 Teaspoon Vanilla extract

Cherry Pie:

• 1 dough store bought refrigerated pie dough round
• 1/2 Cup granulated sugar
• 1/4 Cup All purpose flour
• 1/4 Teaspoon Salt
• 2 Pounds fresh jarred or thawed frozen sweet or tart cherries
• 1 Tablespoon lemon juice if using sweet cherries or 1 teaspoon lemon juice if using tart cherries

Cake Layers:

• 1 Box yellow cake mix
• 1 Box Spice cake mix
• 1 Box Chocolate cake mix or white, your choice
• eggs per each box instructions
• water per each box instructions
• vegetable oil per each box instructions
• non stick baking spray

Cream Cheese Frosting:

• 24 Ounces Cream cheese softened
• 4 Sticks 32 tablespoons unsalted butter softened
• 8 Cups 2 pound powdered sugar
• 1/4 Cup Dark maple syrup

Intructions for Scratch Method:

Prepare Blind Baked Pie Crusts:

• Preheat the oven to 425°F.
• Line three 9-inch pie pans with three piece of large pieces of aluminum foil, leaving overhang on all edges of the pans.
• Unroll the pie dough rounds and place them in the pie pans.
• Fold the edges of the dough under to create a 1/2-inch lip of crust around the edges of the pans. Freeze the dough for 15 minutes.
• Loosely cover the dough with two more large pieces of aluminum foil, criss-crossed over one another. Fill the foils with pie weights or dried beans.
• Bake the pie crusts for 12 to 15 minutes, just until the dough begins to look cooked and matte instead of raw and shiny.
• Place the pies on a wire rack, carefully lift off the foil, and cool to room temperature.

Bake the pumpkin pie:

• Heat the oven to 350°F.
• Stir the pumpkin puree, condensed milk, eggs, cinnamon, ginger, and allspice together in a large bowl until blended, then pour into the first blind-baked pie crust.
• Bake uncovered for 50 minutes to 1 hour, until the pie is puffed and set with barely any jiggle in the center. If the crust starts to brown too deeply before the pie is fully baked, loosely cover it with foil or a crust cover.
• Transfer to a wire rack and cool completely.

Bake the apple pie:

• Heat the oven to 350°F.
• Whisk the sugar, cornstarch, cinnamon, and salt together in a large bowl. Stir in the apples, lemon juice and vanilla extract until combined.
• Pour the filling into the second blind-baked crust, using a spatula to scrape any remaining liquid out of the bowl.
• Cover loosely with foil and bake for 45 minutes, then uncover and bake for 30 minutes more, until the filling is bubbly and the crust edges are golden brown.
• Transfer to a wire rack and cool completely.

Bake the cherry pie:

• Heat the oven to 350°F.
• Whisk the sugar, flour, and salt together in a large bowl. Stir in the cherries and lemon juice until combined.
• Pour the filling into the third blind-baked crust, using a spatula to scrape any remaining liquid out of the bowl.
• Cover loosely with foil and bake for 45 minutes, then uncover and bake for 30 minutes more, until the filling is bubbly and the crust edges are golden brown.
• Transfer to a wire rack and cool completely.
• NOTE:
• The pies can be covered tightly with aluminum foil or plastic wrap and stored overnight at room temperature or in the refrigerator.

Make the cakes:

• Preheat the oven to 350°F.
• Prepare each boxed cake batter according to package instructions, then prepare the cake pans as follows:
• Spritz the bottom and sides of each aluminum 3-quart casserole dish with nonstick baking spray. Ladle 1 cup of each cake batter into each of the 3 pans: one with yellow cake, one with chocolate cake, and one with spice cake.
• Lift each pie out of its pan using the foil overhangs. Slide a wide, thin spatula (like a pancake turner) underneath each pie to loosen it from the foil, then carefully lift each pie into its respective cake pan as follows:
• Some of the crust edges may crack off, and that’s okay, as long as the pie fits snugly into the cake pan. If the entire pie starts to break apart, stop and cut the pie into into halves or quarters. Then, place the wedges into the cake pan to reassemble the pie.
• Pour the remaining cake batter over each pie: Spice Cake batter over the Pumpkin Pie, Yellow Cake batter over the Apple Pie and Chocolate Cake batter over the Cherry Pie. Gently but firmly tap each cake pan on the counter a few times to make sure the batter settles around each pie.
• Bake for about 90 minutes, until a knife inserted deeply into the center of the cake comes out clean. (Yes, this is much longer than the package instructions direct. These are very dense cakes and take more time to cook through.)
• Transfer the pans to racks and cool completely.
• The cakes can be covered tightly with aluminum foil or plastic wrap and stored overnight at room temperature or in the refrigerator.

Assemble and frost the Cherpumple:

• Make the frosting: Using a stand mixer fitted with the paddle attachment, beat 2 blocks of the cream cheese and 2 sticks of butter together on medium speed until blended. Reduce the mixer speed to low and stir in 4 cups of the powdered sugar 1/2 cup at a time, then stir in 2 tablespoons maple syrup.
• Scrape the frosting into a large bowl and repeat with the remaining ingredients.
• Line your serving plate with 3 strips of waxed paper, layering them so all the edges of the plate are covered and so they form a triangle of uncovered plate in the center. This will make it easy for you to frost the cake on your serving plate and then remove the waxed paper, leaving everything clean when you’re done.
• With kitchen shears, snip through the edge of the aluminum cake pans and carefully peel the pans away from the cakes. Be careful because the peeled edges may be sharp!
• Slice the domed tops off each cake with a serrated bread knife, leaving a flat surface so the cakes can stack easily on top of one another. Gently brush any loose crumbs off the top and sides of each cake.
• Place the cherry/chocolate cake layer on the serving plate, centered directly over the triangle.
• Scoop 1 heaping cup of frosting onto the center of the cake and spread to the edges in a wide circular motion with a large icing spatula or knife.
• Place the pumpkin pie/spice cake layer on top of the frosting and repeat.
• Then do the same with the apple pie/yellow cake layer, using 1 1/2 cups frosting to finish the top of The Cherpumple.
• Apply a thin layer of frosting around the sides of The Cherpumple to “crumb coat” — this layer seals in any stray crumbs so they won’t be visible on the finished cake. Swipe lightly with the icing spatula or knife just to coat the sides. Refrigerate The Cherpumple for 1 hour to firm up the frosting.
• Apply a final, thicker layer of frosting to the sides of The Cherpumple. Carefully remove the waxed paper strips lining the serving plate, slice it up, and dig in! Or refrigerate for up to 2 days before serving.

NOTES

For the best results, use pre-baked pies or frozen pies.

Also, use boxed cake mix. This is primarily for rigidity: while cakes and pies made from scratch are delicious, they tend to be delicate. The pre-fab stuff is unnaturally sturdy.

Also, if you make everything from scratch, you have to mix and bake six full desserts before you can assemble the Cherpumple. That’s an all-day affair. Preserve your sanity by going frozen.

This recipe calls for white, spice and yellow cakes. Use any flavor you desire to pair the the pie of choice.

Feel free to make this your own!

You can make this Cherpumple cake over 2 days. On Day 1 ,Make the pies. On Day Two, Make and assemble the cake.

You can make the cake up to 2 days before serving.

Bringing this cake to a family gathering. Or just prepare it for the ladies on a game night.

I am certain there will be plenty of leftover for your guests to take home.

I have a reader that made this with brownie layers instead of cake. I would think a chocolate cream pie, coconut cream pie and a chocolate chip cookie pizza would work well.

The possibles are endless!!

Let me know how YOU style this tower of deliciousness!

Cherpumple Cake

The Cherpumple Cake is a three-layer cake (white, yellow and spice) made around a stack of cherry, pumpkin and apple pies. Each layer is froseted with cream cheese frosting!

4.86 from 34 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: apple, cherry, pumpkin

Method: Bake

Skill Level: Advanced

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Adjust Servings: 12

Calories: 1697kcal

Author: Marilyn Lesniak

Cook ModePrevent your screen from going dark

Ingredients

Ingredient List For Frozen Method:

• 8 inch frozen pumpkin pie
• 1 box box spice cake mix
• 8 inch frozen apple pie
• 1 box box yellow cake mix
• 8 inch frozen cherry pie
• 1 box box white cake mix, or chocolate, your choice
• eggs and oil according to the cake mix
• 3 tubs tall tubs of cream cheese frosting
• 8.5 inch round cake pans 3

Ingredients For Scratch Method:

Pumpkin Pie:

• 1 dough store bought refrigerated pie dough round
• 15 Ounces pumpkin puree
• 14 ounces sweetened condensed milk
• 2 Large Eggs
• 1/2 Teaspoon cinnamon
• 1/2 Teaspoon ground ginger
• 1/4 Teaspoon ground allspice

Apple Pie:

• 1 Dough store bought refrigerated pie dough round
• 1/2 Cup granulated sugar
• 1/4 Cup Cornstarch
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon salt
• 2 Pounds apples peeled if desired cored and sliced 1/2-inch thick
• 1 Tablespoon lemon juice
• 1 Teaspoon Vanilla extract

Cherry Pie:

• 1 dough store bought refrigerated pie dough round
• 1/2 Cup granulated sugar
• 1/4 Cup All purpose flour
• 1/4 Teaspoon Salt
• 2 Pounds fresh jarred or thawed frozen sweet or tart cherries
• 1 Tablespoon lemon juice if using sweet cherries or 1 teaspoon lemon juice if using tart cherries

Cake Layers:

• 1 Box yellow cake mix
• 1 Box Spice cake mix
• 1 Box Chocolate cake mix, or white
• eggs per each box instructions
• water per each box instructions
• vegetable oil per each box instructions
• non stick baking spray

Cream Cheese Frosting:

• 24 Ounces Cream cheese softened
• 4 Sticks 32 tablespoons unsalted butter softened
• 8 Cups 2 pound powdered sugar
• 1/4 Cup Dark maple syrup

Instructions

Instruction For Frozen Method:

• Bake pies according to instructions and cool to room temperature overnight. Mix cake batter according to instructions.
• For each layer pour about 1 1/3 cup of batter in the cake pan. Carefully de-tin the baked pie and place it face up on top of the batter in the cake pan. Push down lightly to release any trapped air.
• Pour enough batter on top to cover the pie. Bake according to box instructions. Cool and remove from pans the frost it like you mean it.

Intructions for Scratch Method:

• Preheat the oven to 425°F.
• Line three 9-inch pie pans with three piece of large pieces of aluminum foil, leaving overhang on all edges of the pans.
• Unroll the pie dough rounds and place them in the pie pans.
• Fold the edges of the dough under to create a 1/2-inch lip of crust around the edges of the pans. Freeze the dough for 15 minutes.
• Loosely cover the dough with two more large pieces of aluminum foil, criss-crossed over one another. Fill the foils with pie weights or dried beans.
• Bake the pie crusts for 12 to 15 minutes, just until the dough begins to look cooked and matte instead of raw and shiny.
• Place the pies on a wire rack, carefully lift off the foil, and cool to room temperature.

Bake the pumpkin pie:

• Heat the oven to 350°F.
• Stir the pumpkin puree, condensed milk, eggs, cinnamon, ginger, and allspice together in a large bowl until blended, then pour into the first blind-baked pie crust.
• Bake uncovered for 50 minutes to 1 hour, until the pie is puffed and set with barely any jiggle in the center. If the crust starts to brown too deeply before the pie is fully baked, loosely cover it with foil or a crust cover.
• Transfer to a wire rack and cool completely.

Bake the apple pie:

• Heat the oven to 350°F.
• Whisk the sugar, cornstarch, cinnamon, and salt together in a large bowl. Stir in the apples, lemon juice and vanilla extract until combined.
• Pour the filling into the second blind-baked crust, using a spatula to scrape any remaining liquid out of the bowl.
• Cover loosely with foil and bake for 45 minutes, then uncover and bake for 30 minutes more, until the filling is bubbly and the crust edges are golden brown.
• Transfer to a wire rack and cool completely.

Bake the cherry pie:

• Heat the oven to 350°F.
• Whisk the sugar, flour, and salt together in a large bowl. Stir in the cherries and lemon juice until combined.
• Pour the filling into the third blind-baked crust, using a spatula to scrape any remaining liquid out of the bowl.
• Cover loosely with foil and bake for 45 minutes, then uncover and bake for 30 minutes more, until the filling is bubbly and the crust edges are golden brown.
• Transfer to a wire rack and cool completely.
• NOTE:
• The pies can be covered tightly with aluminum foil or plastic wrap and stored overnight at room temperature or in the refrigerator.

Make the cakes:

• Preheat the oven to 350°F.
• Prepare each boxed cake batter according to package instructions, then prepare the cake pans as follows:
• Spritz the bottom and sides of each aluminum 3-quart casserole dish with nonstick baking spray. Ladle 1 cup of each cake batter into each of the 3 pans: one with yellow cake, one with chocolate cake, and one with spice cake.
• Lift each pie out of its pan using the foil overhangs. Slide a wide, thin spatula (like a pancake turner) underneath each pie to loosen it from the foil, then carefully lift each pie into its respective cake pan as follows:
• Some of the crust edges may crack off, and that's okay, as long as the pie fits snugly into the cake pan. If the entire pie starts to break apart, stop and cut the pie into into halves or quarters. Then, place the wedges into the cake pan to reassemble the pie.
• Pour the remaining cake batter over each pie: Spice Cake batter over the Pumpkin Pie, Yellow Cake batter over the Apple Pie and Chocolate Cake batter over the Cherry Pie. Gently but firmly tap each cake pan on the counter a few times to make sure the batter settles around each pie.
• Bake for about 90 minutes, until a knife inserted deeply into the center of the cake comes out clean. (Yes, this is much longer than the package instructions direct. These are very dense cakes and take more time to cook through.)
• Transfer the pans to racks and cool completely.
• The cakes can be covered tightly with aluminum foil or plastic wrap and stored overnight at room temperature or in the refrigerator.

Assemble and frost the Cherpumple:

• Make the frosting:

  Using a stand mixer fitted with the paddle attachment, beat 2 blocks of the cream cheese and 2 sticks of butter together on medium speed until blended. Reduce the mixer speed to low and stir in 4 cups of the powdered sugar 1/2 cup at a time, then stir in 2 tablespoons maple syrup.
• Scrape the frosting into a large bowl and repeat with the remaining ingredients.
• Line your serving plate with 3 strips of waxed paper, layering them so all the edges of the plate are covered and so they form a triangle of uncovered plate in the center. This will make it easy for you to frost the cake on your serving plate and then remove the waxed paper, leaving everything clean when you're done.
• With kitchen shears, snip through the edge of the aluminum cake pans and carefully peel the pans away from the cakes. Be careful because the peeled edges may be sharp!
• Slice the domed tops off each cake with a serrated bread knife, leaving a flat surface so the cakes can stack easily on top of one another. Gently brush any loose crumbs off the top and sides of each cake.
• Place the cherry/chocolate cake layer on the serving plate, centered directly over the triangle. Or flavoe of chioce.
• Scoop 1 heaping cup of frosting onto the center of the cake and spread to the edges in a wide circular motion with a large icing spatula or knife.
• Place the pumpkin pie/spice cake layer on top of the frosting and repeat.
• Then do the same with the apple pie/yellow cake layer, using 1 1/2 cups frosting to finish the top of The Cherpumple.
• Apply a thin layer of frosting around the sides of The Cherpumple to "crumb coat" — this layer seals in any stray crumbs so they won't be visible on the finished cake. Swipe lightly with the icing spatula or knife just to coat the sides. Refrigerate The Cherpumple for 1 hour to firm up the frosting.
• Apply a final, thicker layer of frosting to the sides of The Cherpumple. Carefully remove the waxed paper strips lining the serving plate, slice it up, and dig in! Or refrigerate for up to 2 days before serving.

Notes

For the best results, use pre-baked pies or frozen pies.

Also, use boxed cake mix. This is primarily for rigidity: while cakes and pies made from scratch are delicious, they tend to be delicate. The pre-fab stuff is unnaturally sturdy.

Also, if you make everything from scratch, you have to mix and bake six full desserts before you can assemble the Cherpumple. That’s an all-day affair. Preserve your sanity by going frozen.

This recipe calls for white, spice and yellow cakes. Use any flavor you desire to pair the the pie of choice.

Feel free to make this your own!

Recipe Source: Charles Phoenix

©MARILYN’S TREATS. All images are copyright protected. .

 

Nutrition Facts Based upon each individual pie, cake and frosting serving available.

Nutrition

Serving: 1piece | Calories: 1697kcal (85%) | Carbohydrates: 400g (133%) | Protein: 0g | Fat: 72g (111%) | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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