Ringing in the New Year with Cherpumple!

Remaining half of perfectly baked cherpumple

Our friend Alan, from L.A., came up to the sticks of Northern California for New Years, and good food. He brought my attention to your Cherpumple, and then I read it. You DARED me to do it. I’ve never successfully passed up a dare.

It turned out beautifully, and it tasted great. I admit I went the extra mile and baked the pies from scratch (including homegrown pumpkin and apples) and made butter cream cheese frosting. Yum!

And like yours, Magic Chef supervised this one too — I think that’s probably the key to success here. (that, and hint: heat up the pies before dropping them in the unbaked cake batter so it bakes through.)

I don’t know how I could possibly top this masterpiece!

Learn how to make your VERY OWN Cherpumple! MADE YOUR OWN? SHARE IT WITH THE WORLD!

Even MORE Cherpumples made by Fans like YOU!

One Response to “Ringing in the New Year with Cherpumple!”

  1. Debbie says:

    Very well done Johnny and thanks for the tip about preheating the pies!(I’m guessing to about 150 degrees?)

    I think your flawless looking results speak to the fact that ‘scratch’ baking with quality ingredients yields the best results!

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