For those not familiar with this Frankenstein of a dessert, a Picaken is a pie baked inside of a cake.
Of course. Because why should one ever have to decide between eating pie or cake for dessert when you can enjoy both in one tasty treat.
Although I’ve been met with a raised eyebrow or two, I’ve served picaken on several occasions and tested out a variety of flavor combinations. With each one, I’ve noticed that because the dessert is incredibly rich (it’s pie and cake after all)… a little goes a long way. In fact the very first one I made was served at a party with about 16 people. After everyone had a slice and I sent leftovers home with guests, I still had a solid third of the picaken leftover.
That’s a lot of pie and cake!
This has had me considering alternative ways to serve this amazing dessert and I’ve finally got a more manageable version. Today, I present… the mini-picaken!
You can modify your favorite pie and cake recipes to create this incredible dessert. Again, if you read my original picaken post, you know EXACTLY why I’m not a food blogger. Anything can and does happen when I’m in the kitchen. This post is designed to walk you through taking your recipes and putting together the perfect mini picaken.
I started with mini cherry pies… one of my favorites. However, I’ve done this dessert with other pie flavors that have been equally great.
Roll out your pie dough and using a cookie cutter, cut into small circles.
Place into a mini muffin pan and add your favorite pie filling. Add a small amount of crust to the top and you are ready to bake. We baked our mini pies for about 20 minutes, but checked them every 5 minutes to ensure they didn’t overcook.
While you are waiting on your pies to cool, begin mixing up your cake batter.
Add cupcake liners to a standard muffin pan and place your pie inside.
Cover with your cake batter and pop in the oven.
Bake according to manufacturers recommendations for cupcakes.
Once cool, your mini-picakens are ready for a little frosting.
I’m thinking we need to up the filling for our pies with our next round of baking these. They were tasty, but I would recommend stuffing those mini-pies for maximum pie to cake ratio.
The mini-picaken is still decadent, but not nearly as rich as it’s full version counterpart. If you’re looking for a show stopping dessert this holiday season, the picaken will surely do the trick.