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Y’all… Oh my gosh.. I am so excited about this one. This is what happens when an experiment goes right. Oh SO right! And you’ll never believe it, but this entire recipe only calls for FIVE INGREDIENTS! Yep, you heard me! You can look all fancy with this recipe for Thanksgiving and no one will ever know how easy it was to make! So let’s jump right in. Here’s what you’ll need!


– 2 boxes of spice cake mix

– 2 15oz cans of 100% pure pumpkin

– 1 dutch apple pie (If you can’t find one in the bakery section of your grocery store you can buy a frozen one. Just make sure to bake it according to the box directions in advance. You want the pie to be completely cooled so I recommend baking it the day before)

– 3 regular sized containers of store bought cream cheese icing

– 1 tsp cinnamon



Start by mixing your 2 boxes of spice cake mix and both cans of pure pumpkin together in a large mixing bowl. Mix well until smooth. Grease 3 round cake layer pans and place 1/3 of your cake mixture in one, and another 1/3 of your cake mixture in another and then set them aside. You’ll have 1/3 of the batter left over in your bowl, and 1 cake pan greased and ready to go.

Next, cut the crust off of your pie and set aside (you’ll be using the crust to crumble on top of the cake later).

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Now place 1/2 of the batter you have left over in the bottom of your third greased round cake pan. Smooth evenly to cover then entire bottom of them pan. Now carefully place your apple pie right in the middle of the pan and then cover it with the last of your cake batter. Spread it out as much as you can to cover all of the pie.

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Place all three cake pans in a preheated over (350 degrees) and bake for 30 minutes. Once they are done let them sit until completely cooled. I would wait at least 4 hours.

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Now the fun part!! Layering your cake! I always start with a little bit of icing on my cake stand to help it stay in place. Put one of the pumpkin spice cake layers on the bottom then spread a good layer of cream cheese on top of it. Next is the apple pie and spice cake layer, and again top with cream cheese icing and spread evenly. Lastly is the second spike cake layer. This time before topping with the icing, add a tsp of cinnamon to your remaining icing and stir to mix well. **Also before adding the final icing layer I trimmed the edge of the cake to be nice and even. This step is optional but I wanted the side of my cake to be nice an flush. Totally up to you though!** Now spread the remaining icing all over the outside of the cake! The amount you use can vary depending on your taste. I ended up having about 1/2 a container left over at the end. Once you have covered the outside of your cake with icing you can then crumble the pie crust from early over the top of the cake and press into the icing. Place cake in the refrigerator to help it become more firm. And that’s it!

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When I started this recipe I wasn’t quite sure how it would turn out but I ended up amazing my self. This cake is SO FREAKING GOOD!!! I can’t wait to make it again! My mom had a good idea of trying to put a cheese cake in the middle next time! I might have to try that! 🙂

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