This Chocolate Pecan Piecaken is decadently rich: a moist chocolate cake baked around a whole gooey pecan pie, finished with a glossy chocolate ganache.
If you want to make a memorable dessert for Thanksgiving — or any special occasion — this piecaken will steal the show.
A piecaken is exactly what it sounds like: a cake with an entire pie baked inside. It’s indulgent, dramatic, and surprisingly easy to prepare. Use it to impress guests at a holiday table or simply treat yourself.
This piecaken elevates pie to a whole new level.
To make it, prepare a boxed chocolate cake mix according to package directions (I used Chocolate Fudge). Grease a 9″ springform pan and line the bottom with parchment for easy removal. Pour half the batter into the pan, set a fully baked pecan pie — crust and all — upside down into the batter, then pour the remaining batter over the pie. Bake, cool completely, remove the springform, and finish with chocolate ganache. A ring of pecan halves on top makes for an elegant final touch.
The result is a moist, fudgy cake paired with buttery pecan filling and silky ganache — a dessert with serious wow factor when you slice into it.
Chocolate Pecan Piecaken is guaranteed to make a statement at your next gathering.
*inspired by Tornadough Alli’s recipe
Chocolate Pecan Piecaken
Ingredients
- One 15.25 ounce box chocolate cake mix, plus ingredients called for on the box
- One 8″ or 9″ prepared whole pecan pie
- 1/2 cup heavy cream (for ganache)
- 1 cup semi-sweet chocolate chips (for ganache)
- Pecan halves for garnish
Instructions
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Preheat oven to 350°F. Grease a 9″ (or 10″) springform pan and line the bottom with parchment for easier removal.
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Prepare the cake batter according to the box directions. Pour half the batter into the prepared pan. Remove any packaging from the pie and place the pie upside down into the batter. Pour the remaining batter over the pie until covered.
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Bake 60–70 minutes, or until a toothpick inserted near the center comes out with moist but not wet crumbs. Check at 30 minutes; if the top browns too fast, tent loosely with foil. Cool completely in the pan.
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Make the ganache: heat the heavy cream until warm to the touch (about 40 seconds in the microwave). Pour over the chocolate chips and let sit 5 minutes, then stir until smooth and glossy. Pour ganache over the cooled cake and garnish with pecan halves.
Gooey pecan filling, moist chocolate cake, and rich ganache—everything a show-stopping dessert should be.
Have a super sweet day!
xo, Hayley