There is a buzz going around about an odd culinary creation.
It is called the Pumpple. Apparently a Philadelphia bakery by the name of The Flying Monkey features this dessert. The tasty treat is a cake with a pie inside. The Pumpple consists of a pumpkin pie baked inside of a chocolate cake and an apple pie baked inside of a vanilla cake, hence the name. The two cakes get stacked one on top of the other and frosted with buttercream icing.
This dessert was featured on Today with Kathie Lee and Hoda in October.
I decided to experiment with my own version of the cake-pie and discovered a way for baking this odd craze at home. I also discovered that different cake/pie combinations could be made that wonderfully pacified the palette and tickled the tongue. I’ll describe those in more detail later, but first– the very simple recipe.
Cake/Pie (or maybe it should be called Pake)
You will need a 9 inch spring form pan, a frozen prebaked pie, a box cake mix, and cake frosting. First generously grease and flour the assembled spring form pan. Next, following the directions on the cake mix box, prepare the cake batter. Pour one third of the batter into the spring form pan. Now remove the pie from its pie pan and place it in the spring form pan on top of the batter layer. Pour the remaining batter around the sides and on the top of the pie, making sure that the entire top of the pie is coated in batter. As the cake bakes it will rise up and over the pie but there needs to be a batter layer on top of the pie initially.
Place the “pake” in an oven preheated to 325 degrees. Bake until a toothpick pushed into cake top comes out clean. Pushing the toothpick in too far will bring up gooey pie and ruin your cake testing results. I have found the time for baking varied depending on the type of pie and cake combination but generally the “cake/pie” bakes in about 45 minutes to an hour.
I will start by naming a failed combination – pecan pie inside a chocolate cake. This variation was not a success in taste quality. The richness of the pecan pie competed too drastically with the chocolate. It was not my favorite.
However there are many delicious and compatible duos to list. My favorite is cherry pie with chocolate cake. Another good one is coconut cream pie with coconut cake. Pecan pie goes very well with butter pecan cake, caramel pie is lovely with banana cake, and an apple pie is tasty inside a spice cake. With a little imagination and bravery there are almost limitless combinations to be tried. Pies such as chocolate cream, sweet potato, coconut cream, caramel, blueberry, pumpkin, peach, banana cream, strawberry, rhubarb, or apple can be paired with cakes such as chocolate, vanilla, strawberry, carrot, spice, coconut, butter pecan, white, pineapple, banana, or red velvet.