Learning To Cook Reluctantly: How To Make A Cake With Two Kinds Of Pie In It

Buy two store bought pies, 5 or 6 inches wide. 6 inches is preferred, but 5 inches works as well. If you go to your local bakery or upscale grocery store, they should have some of these. I went to the Little Pie Company, which is spectacular (great sour cream and apple walnut). Pumpkin and apple were the recommended pies. However, I didn’t get to the Little Pie Company until 7 (again, I have a life), and they had sold out of pumpkin and apple pies.

So I sat down in the corner and wept uncontrollably, wailing and attempting to invoke Satan to turn back the clock by any means.

But after half an hour of that or so, they just tossed me these blackberry and cherry pies, so I decided to use them.

Because, although they are both berries, they are still different kind of pies.

Then I went to a grocery store and bought two kinds of bake-mix (traditional yellow cake, which I think is great, and devil’s food, which I guess was partly a result of all those satanic incantations earlier).

I also bought eggs. 6 of them. 3 for each cake mix. What can I say? I had faith that I wouldn’t break any. I did this because I’m brave. You also need vegetable oil and a cup of water. You can buy the vegetable oil and not worry about it. It is unbreakable. You also need a cup of water for each cake mix, but if you don’t have that, you live in a house without running water, and I think you should prioritize that over make pie-cake.

Two kinds of six inch pies

2 kinds of cake mix (and two three-inch high, nine inch wide round cake tins to put them in)

6 eggs

Vegetable oil

Water 

2 or 3 tins of frosting

A bowl to mix everything in.

That is all you need. 

They will all look like this when you lay them out in a row. This is for those of you who are visual learners and, also, our illiterate fan base:

Share This Post:
    • Mackenzie

      Poor Ralph Bellamy, always losin’ his fiancees to Cary Grant.

    • Malkovich

      Remember that you need 3 inch high sided cake pans or there is going to be batter all over the oven. And it will be a mess and you will cry. And all the readers who have tried to make a pie cake will be sad and NEVER BELIEVE YOU AGAIN.

      • Jennifer Wright

        Hi, Mom. Thank you for reminding me about the pie pans.

    • Renee

      I don’t bake often, but I do love to watch cooking shows and it seems to be that you need to do a ‘crumb layer’ first. Basically put a thin layer of frosting on, and don’t worry about all the crumblyness. THEN put the cake in the fridge. The frosting should prevent drying out, and the colder frosting should prevent more crumbling when you put a second layer of frosting on. Or if you could try piping on the second layer. Fill a plastic bag with frosting, squeeze out excess air, twist it closed at the openning, and snip open a corner. Then you can frost by just squeezing out little loopy lines of frosting.

      • Renee

        Also…what does this taste like? I have never had, much less seen, a cake with a pie in it.

    • Ella

      This is like Sandra Lee’s Kwanzaa Cake only not offensive to an entire race of people.

      I don’t get why when Americans bake a cake, the recipe always calls for a box of cake mix. Or when they cook a pumpkin pie, they have to buy a can of pie pumpkin.

    • Kristina

      Why is there no picture of what it looks like on the inside?! You totally could have cut out a piece, taken a picture, put the piece back, touched up the frosting, then made like it was magic when you pulled an already-cut piece from the seemingly-whole cake. A birthday cake and magic trick all in one!

      But, seriously, how was it on the inside? Awesome and goopy or just too goopy? I’ve got a morbid fascination with this pumpple thing.

      • Jennifer Wright

        It was spectacular! And I’m not just saying that because I made it. It wasn’t too goopy, which was my main worry – the pies seemed like the blended with cake just enough, but did not get… absorbed into the cake, if that makes sense? And I wanted to take a picture but it was dark at the bar where the birthday was and frankly, people tore into it pretty quickly. And I was feeble and hesitant.

    • Cait

      But – but what did you do with the other half of the cake mix? DID I MISS THIS? WAS THERE A SECOND CAKE?

      • Jennifer Wright

        Oh, the second half of the cake mix goes on top of the pie. It’s that kind of revolting picture where the yellow cake covers the cherry pie. One cake mix per pie, clearly. You don’t mix them both together, although I suppose you could.

    • Penelope

      I’m having a stupid day, forgive the question – so you have 2 cake pans? You put a pie in each cake pan, then fill each with one cake mix each? Then you stack them when they come out of the oven? Or do all 4 ingredients go in one pan together?

      I’m easily confused.

      • Jennifer Wright

        Two cake pans. One cake mix and one pie in each pan.

    • Fabel

      This looks insane, in a good way, although I’d probably use two chocolate cream pies instead of anything berry or seasonal (if I ever attempted this)

      Also, baking from scratch isn’t too bad! I’ve always been appalled at how much work you still have to do with a mix (as in “what, you still have to crack the eggs? I thought this was the easy way out”) so you might as well just measure & use your own ingredients. Plus you’ll have “and it’s baked from scratch!” cred. (Or, 2nd option… you can buy raw frozen cake batter!)

    • Elizabeth

      Oh God, why you do?