Ingredients with Measurements:
- 1 box yellow cake mix
- 1 box white cake mix
- 1 box spice cake mix
- 1 can apple pie filling
- 1 can cherry pie filling
- 1 can pumpkin pie filling
- 9-inch pie crusts (3)
- 1 cup water
- 1 cup vegetable oil
- 9 eggs
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon vanilla extract
- 1 cup whipped cream (optional)
Special Equipment Needed:
- 3 9-inch cake pans
- 1 10-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the yellow cake mix, 1/3 cup water, 1/3 cup vegetable oil, and 3 eggs. Mix well.
3. Pour the yellow cake batter into a 9-inch cake pan and bake for 25 minutes.
4. In another mixing bowl, combine the white cake mix, 1/3 cup water, 1/3 cup vegetable oil, and 3 eggs. Mix well.
5. Pour the white cake batter into another 9-inch cake pan and bake for 25 minutes.
6. In a third mixing bowl, combine the spice cake mix, 1/3 cup water, 1/3 cup vegetable oil, 3 eggs, cinnamon, nutmeg, allspice, and vanilla extract. Mix well.
7. Pour the spice cake batter into the last 9-inch cake pan and bake for 25 minutes.
8. Once all three cakes are baked, let them cool completely.
9. In the meantime, prepare the 10-inch springform pan by greasing it with vegetable oil.
10. Place the apple pie filling in the bottom of the springform pan.
11. Place the white cake on top of the apple pie filling.
12. Place the cherry pie filling on top of the white cake.
13. Place the yellow cake on top of the cherry pie filling.
14. Place the pumpkin pie filling on top of the yellow cake.
15. Place the spice cake on top of the pumpkin pie filling.
16. Bake the Cherpumple for 1 hour and 15 minutes.
17. Let the Cherpumple cool for at least 30 minutes before removing it from the springform pan.
18. Serve with whipped cream, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Preheat oven to 350°F.
Serving size:
12 servings
Nutritional information:
Calories per serving: 580
Total fat: 26g
Saturated fat: 5g
Cholesterol: 105mg
Sodium: 700mg
Total carbohydrates: 80g
Dietary fiber: 2g
Sugar: 50g
Protein: 7g
Substitutions for ingredients:
- Instead of canned pie fillings, you can use homemade pie fillings.
- Instead of whipped cream, you can use ice cream or caramel sauce.
Variations:
- You can use different flavors of cake mixes and pie fillings to create your own unique Cherpumple.
- You can add chopped nuts or chocolate chips to the cake batter for added texture.
Tips and Tricks:
- Make sure to let the cakes cool completely before assembling the Cherpumple.
- Use a serrated knife to cut the Cherpumple for clean slices.
- Serve the Cherpumple warm with ice cream for a decadent dessert.
Storage Instructions:
- Store leftover Cherpumple in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the Cherpumple, place it in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
- Dust the Cherpumple with powdered sugar before serving.
- Serve the Cherpumple on a cake stand for an elegant presentation.
Garnishes:
- Top the Cherpumple with whipped cream and a cherry.
Pairings:
- Serve the Cherpumple with a cup of coffee or tea.
Suggested Side Dishes:
- Vanilla ice cream or whipped cream.
Troubleshooting Advice:
- If the Cherpumple is not baking evenly, rotate the pan halfway through baking.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the Cherpumple.
- Store leftover Cherpumple in the refrigerator to prevent spoilage.
Food History:
- The Cherpumple is a dessert that was created by Charles Phoenix, a food historian and entertainer.
Flavor Profiles:
- The Cherpumple is a sweet and decadent dessert that combines the flavors of apple, cherry, and pumpkin pie with yellow, white, and spice cake.
Serving Suggestions:
- Serve the Cherpumple as a dessert at holiday gatherings or special occasions.
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