Part pecan pie, part pumpkin pie and part spice cake, this monstrosity is holiday dessert heaven all in one slice.


  • For the spice cake filling:
  • 2 large Granny Smith apples, peeled, cored and sliced into 8 pieces each
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • For the spice cake:
  • 1 cup vegetable oil
  • 1 1/3 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • For the frosting:
  • 2 cups cream cheese, room temperature
  • 1 cup butter, room temperature
  • 1 cup powdered sugar, sifted
  • 2 tablespoons vanilla
  • 1 tablespoon lemon juice
  • To assemble:
  • 1 (9-inch) pumpkin pie, chilled
  • 1 (9-inch) pecan pie, chilled
  • 2 cups walnut pieces, toasted


  1. Make the cake: Preheat the oven to 350 degrees, and line an 8-inch cake pan with baking spray and set aside.
  2. In a medium saucepan, mix apples, sugar, cinnamon, lemon juice and cornstarch. Heat on medium-low until apples are soft. Set aside to cool.
  3. In a large bowl, combine oil and sugar until light and fluffy. Beat in eggs and vanilla. Add flour, baking powder, salt, cinnamon, nutmeg and cloves. Whisk to combine. Pour into prepared pan and bake for 25 to 30 minutes until golden.
  4. Make the frosting: In a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until smooth. Add powdered sugar, lemon juice and vanilla. Set aside.
  5. Assemble the cake: Place the pecan pie on a cake turntable and remove the border of the pie with a serrated knife. Cover the top of the pie with approximately 3/4 cup of frosting. Place the pumpkin pie on top and remove the border of the pie. Top with 3/4 cup of frosting and top with the spice cake.
  6. Cover the sides of the 3 layers with the frosting. Top spice cake with cooked apples in a spiral. Using a small star tip, pipe a border around the top layer. Cover the sides of the cake with toasted walnuts. Cake will keep up to 5 days covered in the refrigerator.