What’s my inspiration:
It’s called the Pummple and it’s from The Flying Monkey Patisserie in Philadelphia. I originally saw this pie / cake monster on the food network one late night. This wild dessert was right up my alley; challenging, outside the box and an overly time-consuming way to spend my Sunday while my husband was occupied with March Madness (zzzz…..). I just realized something. Maybe my husband’s ability to watch endless hours of sports is really a master plan to be fed amazing, ridiculous food like this? Hmmm, food for thought I guess. In all fairness, this baking adventure was my idea and just happened to occur during March Madness.
I termed my pie / cake adventure the “pake” for obvious reasons. I wasn’t overly excited about the pie / cake flavor combo called the “pummple” used at The Flying Monkey, so I dreamed up my own exciting combination: strawberry pie inside yellow cake, banana cream inside chocolate cake and all of it topped with creme fresh frosting.
This was beyond time-consuming which doesn’t bother me. I was making pies, cakes and frosting from 8am – 6pm (I did take a few breaks for lunch, a trip to Target, etc). But I figure all in all, I spent a good 6 hours on this dessert.
Overall, the pake ended up being OK…I would give it a C+. It was edible and I had an amazing time making it, but it needs some improvement. The middle of the pake sank a bit more than I expected, so I definitely need to make a few tweaks next time around. Watch for round 2 from me in the near future!
- Use disposable pie pans when you make the pies. That way, you can cut off the pan and slide the pie into the cake. If you use a non-disposable pie pan, you will not be able to remove the full pie without it breaking.
- I had a hard time finding cake pan large enough to engulf a full pie, so I ended up using 9 1/2 inch disposable pans for the pake. Next time around, I hope to find a 10 inch pan to use. The 9 1/2 inch cake pan worked, but was a little tight.
- I used a full cake mix for both pakes. Next time, I would use less cake batter on top of the pie. It took about 80 minutes to bake the “pake”. The yellow cake still didn’t seem completely done. I think with less batter, it would work better.
- *I think part of my problem with the pake was my pie choice. When I cut open the pake, the filling slid out slowly. Next time, I will choose a more dense pie like pumpkin, etc.
What you need:
- 2 baked pies (any kind you like)
- I used strawberry pie & banana cream pie (*see my tip above)
- 2 cake batters (any kind you like)
- I used a yellow cake & chocolate cake from scratch. You can use a boxed cake if you want.
- 1 double batch of frosting (any kind you like)
- I used a creme fresh frosting (see recipe below)
What you do:
- Make 2 pies – set aside until fully cooled
- Pre-heat oven to 375
- Grease & flour cake pans – set aside
- Make 1st cake batter
- Pour cake batter into cake pan until just covered on the bottom
- Put baked pie on top of cake batter (this part got a little messy)
- Cover pie with cake batter until just covered (you may not use all of the cake batter)
- Bake pake for 60-80 minutes or until cake on top is done (**next time I will use less batter and bake for less time)
- Repeat with 2nd pie / cake combo
- Let pake’s cool completely
- Make frosting and assemble!
- Frost top of 1 pake
- Stack 2nd pake on top of 1st pake
- Frost top and sides of double pake and serve!
Creme Fresh Frosting (ingredients below are for a double batch – yields 6 cups)
This frosting is SUPER tasty!
- 2 cups heavy whipping cream
- 16 oz sour cream
- 1 1/2 cups powder sugar
- 2 teaspoons vanilla extract
What you do for frosting:
- Combine heavy whipping cream, sour cream, powdered sugar and vanilla.
- Beat on medium until soft peaks form