Moist chocolate cake with a surprise inside makes this Chocolate Pecan Piecaken the ULTIMATE holiday dessert that you’ll need on your table this year!
So has there ever been a dessert that you just had to try, no matter how unconventional or intimidating it looked? I love me some off the wall desserts and this Chocolate Pecan Piecaken is just that!!
Also, has there ever been a time when you just couldn’t make your mind up on what treat you wanted to devour? Well this seriously solves that problem for you. You get cake AND pie in one dessert. I mean COME ON. How can it get any better?
Well it gets better when this delicious Chocolate Pecan Piecaken is drizzled with a creamy and rich chocolate ganache that is spiked with a little bit of Rodelle Vanilla. Yes you guys, a little bit of vanilla added in just for a little pop of flavor.
Now regular ganaches are usually just cream and chocolate. But did you know that you can actually flavor them? We love flavoring our ganaches around here, it literally gives the chocolate a nice smooth tone. You can even emulse it by letting a vanilla bean steep in some hot cream as well.
There are a ton of flavors you could add for future use, raspberry, rum, almond, cherry, strawberry. The possibilities are endless. But for this we used a nice flavorful vanilla which seriously set it off you guys.
Rodelle Vanilla is our favorite and only vanilla we use around this house. I’ve been a brand ambassador for them for about a year now and we have completely fallen in love with all of their products that we haven’t looked back.
Now we doctored up a cake mix for this recipe. I mean it’s already a Piecaken, how much more complicated do we really want to get? Now you can make your own for sure. We also got a baker pecan pie to use because who got time to cook and fully cook a pie then bake it in another dessert and do the process over again. So I kept it simple for you guys.
Now as intimidated as I was, this Chocolate Pecan Piecaken was actually a breeze to make. I suggest maybe throwing your pie in the freezer for a little bit before trying to turn into the cake pan so it doesn’t try and fall apart, that’s what we did and it worked like a charm.
This is the perfect recipe for your Thanksgiving, Christmas or any holiday gathering. You can switch up the flavors for any combo. Pumpkin pie and spice cake, chocolate and cherry, apple and spice. The world is your oyster my friends.
But if I leave you with anything, it’s to please try this Chocolate Pecan Piecaken, you will be in love as well as impress your guests!
Chocolate Pecan Piecaken
Ingredients
- 1 box Chocolate fudge cake
- 1 1/4 cup milk
- 1 cup butter melted
- 4 eggs
- 1 9" pecan pie bakery or fresh baked and cooled
Ganache:
- 1 1/3 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tsp Rodelle vanilla extract
Instructions
- Preheat oven to 350.
- Prepare a 10" spring-form pan with non stick cooking spray, set aside.
- In large bowl mix together your cake mix, milk, butter and eggs.
- Pour half of your mixture in your prepared pan.
- Turn your pie face down into pan and cover with remaining cake mix and drop down on counter a few times to make sure the mix covers the whole pie.
- Bake in oven for about 60 minutes, checking after 30 minutes and placing tin foil over the top if the edges are getting too done. (Some may need more baking time, this all depends on your oven. Keep checking for doneness with toothpick inserted into center, once it comes out clean it's done).
- Remove from oven and let cool for about 10 minutes, then take the sides off of your pan and let cool completely.
- Meanwhile to make ganache add your chocolate chips to a bowl.
- Heat up your heavy cream slightly until just boiling, in microwave or on stove.
- Pour over your chocolate chips and cover for about 5-7 minutes.
- Stir you cream into your chocolate, when almost all melted together add your vanilla and continue to stir until smooth.
- Set aside to cool slightly, about 15 minutes.
- Pour over your cooled cake letting some of the ganache drip down the sides.
- Let chocolate set for about another 15 minutes.
- Decorate top with pecans if desired.
- Cut and serve!
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Michelle
I’m confused by Tornadough Alli’s comments. Do you invert the cake when you take it out of the springform pan and then ganache it or do you leave it as is? If you invert it, why do you need a springform? Can you just use a regular cake pan? Nothing in the instructions mentions turning cake over. This looks dynamite. Can’t wait to try it. Please clarify for me. Thanks.
Tornadough Alli
You invert after the baking (then the pie will be right side up). We use a springform pan because of the amount of the cake with the pie and that the ring makes it easier to come out nicely rather than having a chance of it sticking and not coming out.
Michelle
Thank you so much. This looks so good. I don’t have the traditional springform pans; I have the ones with the removable bottoms which I prefer to the springform; they always work well for me with cheesecakes. Cheesecakes are pushed out from the bottom and slide out beautifully. I have never tried it with a traditional cake but I’m gonna try it. I like the flat bottom of this pan. This recipe sounds soooo decadent. Thank you. Looking forward to trying this and others from you.
Tracey
I made this last Christmas and everyone loved it. Mother’s Day is tomorrow so I’m making it using a lemon cake and blueberry pie. I’m using white chocolate chips for the ganache and some fresh blueberries and lemon zest for decor.
Ell
Can you explain why you place the pie face down in the batter?
Tornadough Alli
It’s because when you take it out of the oven you invert it up so the pie is face up, and it’s also easier to place the pie facedown to get the cake batter to cover around it instead of having the crust block it and possibly break.
Diana
This was a big hit last Christmas. I am hosting this year and have limited refrigerator space. Can this sit out on the table once made? Would love to display on the table. To be honest, I will be cheating by nuking can chocolate frosting instead of ganache. Shhhh. Didn’t know if that’d make a difference
Jennifer
Has anyone tried putting half the cake batter in the pan and then baking it some before adding the pie and the rest of the batter then baking the rest of the way?