HOW TO MAKE A CHERPUMPLE
The Ultimate Dessert
Nothing says DESSERT like a CHERPUMPLE!
It’s an original recipe from the Charles Phoenix Test Kitchen, and the most talked-about new dessert to come along in years.
Cherpumple is short for CHERry, PUMpkin and apPLE pie – the three pies each baked in a layer of cake. Cherry pie in white cake; a pumpkin pie in yellow cake, and apple pie in spice cake!
WHAT YOU NEED
Bravery … to even attempt to make and bake a such a a culinary creation sensation.
3 9″ round cake pans … BUT …10” cake pans work better I, frankly, finally broke down and replaced my cheapo 9” cake pans from the supermarket with bigger, better ones from the pro bake shop. Ooh la la I’m getting fancy !!! …
Sturdy cake plate
Vintage electric knife to cut it with (not really necessary but makes for good show)
1 8″ frozen pumpkin pie
1 8″ frozen apple pie
1 8″ frozen cherry pie
Bake pies according to instructions and cool to room temperature overnight.
Each layer uses the entire box of cake mix.
YESSS the pies MUST be baked … before getting baked AGAIN in the cake !!! … The pies … BTW … have NO idea they’ve getting baked twice … so don’t worry about it. Bake pies VERRRY well … not burned … but WELL WELL DONE.
And whatever you do … DO NOT … REFRIGERATE PIES after baking … really !!! … But do cool them overnight so they firm up just fine and prepare themselves to be baked again … inside a layer of cake. And let’s face it … that must be very exciting for a frozen pie …
1 box spice cake mix
1 box yellow cake mix
1 box white cake mix
Eggs and oil according to the cake mix
Mix cake batter, according to instructions … but … OVER BEAT the cake batter like crazy, because It makes it stronger to hold in the pies … they want to bust out every chance get … pies are heavy.
STUFFING A PIE INTO A CAKE
Spray cake pan generously with PAM … then … line the bottom and sides with parchment paper. Btw, the parchment paper cut for the sides should be just as tall as the cake pan …
For each layer, pour half of the batter in the cake pan.
Carefully de-tin the baked pie and place it face up on top of the batter in the cake pan. Gently slide into the cake pan on top of the batter.
Pour enough remaining batter on top of the cake to cover the pie completely.
Bake according to cake box instructions.
Cool and remove from pans.
6 tall tubs of cream cheese frosting … you might need more … haha
Frost the cake WILDLY with lots of gusto!
There is no such thing as the perfect CHERPUMPLE.
CHERPUMPLES are served with NO APOLOGIES !!! ….. it’s totally OK if it falls, fails, hemorrhages, or even collapses on the floor … act like it was meant to happen and pick it up and serve it with pride.
NEVER crack. Even if you CHERPUMPLE does !!!
NEVER let your CHERPUMPLE take control of you. YOU are always in control even when your CHERPUMPLE comes alive.
Oh and BTW, a piece of Cherpumple has a billion calories in it … it may even … kill you !!! … and and don’t forget … Cherpumple a la mode anyone? Pie and cake and ice cream go SO well together.
SERVING YOUR CHERPUMPLE
Gather your guests around. Make a presentation out of it: Center your Cherpumple on the best table in the house. Cut one quarter out of the cake, so guests can ooh and ahh over pie stuffed in cake. Be prepared for several of your guests to be horrified and immediately run away … but trust me, they will be back, and a memorable dessert experience will be had by all.
Yes, you can serve your Cherpumple FLAMING!
…BTW, to serve your pie cake FLAMING …it’s easy… just make a little puddle of lemon extract in the frosting on the top of your cake. Just before you light it, gather friends and family around, turn out the lights and watch it burn.
Make sure to have 911 on speed dial, just in case. How would you explain to your nosy neighbors that a CHERPUMPLE burned your house down and singed theirs? Be fully prepared for gasps and ahhhhs as your guests see pie inside cake for the first time.
The inspiration that empowered, propelled and pushed me to concoct the first CHERPUMPLE came from my extended family’s traditional Thanksgiving dessert table selection. There are always cherry, pumpkin and apple pies; and a special “generations-old family recipe” cake that has a yellow layer and a spice layer. We call it Harlequin cake.
Since everybody always wants “just a sliver” of each pie and of our family heirloom cake, I figured, why not make that waaaaaaaay more convenient? So, I added a layer of white cake and baked them all together as one, and the Cherpumple was born.