Pumpkin and Chocolate Pake Recipe

Man do I have something cool and crazy for you!  A Pumpkin and Chocolate Pake Recipe that literally combines a pie and cake.  Check it out!

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Super easy to make actually, just follow along below!

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Start by baking a Marie Callender’s Pumpkin pie and cooling it to room temperature.

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Next make a simple chocolate sheet cake, don’t worry instructions are below!

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And maybe I am going to put a little chocolate sauce over the top 🙂

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Using a circle cutter, start making your rounds.. Literally!

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Stack the pie onto the cake, drizzle with chocolate sauce and top off with whipped cream and sprinkles, if you so desire!

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The combo of pumpkin and chocolate is amazing.  Two of the best things coming together in 1 bite!

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1 more for fun 🙂

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Pumpkin and Chocolate Pake Recipe
 
Stand out this Halloween with this amazingly delicious and unique Pumpkin and Chocolate Pake Recipe!
Ingredients
For the Chocolate Cake:
  • 2 fully cooked and cooled Marie Callender’s® Pumpkin Pies
  • 1 cup of soft unsalted butter
  • 2 cups of granulated sugar
  • 4 eggs
  • 1 teaspoon of vanilla
  • 2 ½ cups of all purpose flour
  • ¾ cup of cocoa powder
  • pinch of salt
  • 1 ½ teaspoons of baking soda
  • 1 ½ cups of whole milk
For the Chocolate Sauce and Garnishes:
  • 1 cup of semi-sweet chocolate chips
  • 2 tablespoons of heavy cream
  • 2 tablespoons of unsalted butter
  • Reddi-wip® for garnish
  • Chocolate sprinkles for garnish
Instructions
  1. Cook the Marie Callendar’s® Pumpkin Pies according to it’s instructions on the packaging and cool to room temperature.
  2. Preheat the oven to 350°.
  3. In a standing mixer with the paddle attachment cream together the butter and sugar until it becomes light and fluffy.
  4. Next, add in 1 egg at a time on low speed until it is combined and then finish by adding in the vanilla.
  5. In a large bowl whisk together the flour, coco powder, salt and baking soda.
  6. Add the dry ingredients to the creamed butter mixture on low speed in 3 different batches alternating with the milk, but beginning with the dry ingredients and ending with the dry ingredients until it is combined.
  7. Once it is combined pour it into a buttered and floured 13x9 baking dish and bake in the oven on 350° for 40 to 45 minutes or until the center is firm.
  8. Cool the cake to room temperature.
  9. Using a 2” circle round cutter, cut 10 individual rounds for the chocolate cake as well as from the 2 cooked and cooled Marie Callendar’s® Pumpkin Pies and set aside.
  10. Chocolate sauce: Place the chocolate chips, heavy cream and unsalted butter into a double boiler and cook on low heat until combined. Keep warm
  11. To Assemble: Place the 2” cut circle pumpkin pie on top of the 2” cut circle chocolate cake and repeat 9 more times until they have all been used up.
  12. To Garnish: Place a small amount of Reddi Whip® on top of each mini cake and sprinkle on some chocolate sprinkles.
  13. Optional Garnish: Drizzle chocolate sauce on top of each pumpkin/chocolate cake before putting on the Reddi Whip® or chocolate sprinkles.

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