Ingredients with Measurements:
- 1 box of carrot cake mix
- 1 box of spice cake mix
- 1 box of yellow cake mix
- 1 can of pumpkin puree
- 1 can of apple pie filling
- 1 can of cherry pie filling
- 1 cup of chopped pecans
- 1 cup of raisins
- 1 cup of shredded carrots
- 1 cup of vegetable oil
- 1 cup of water
- 9 eggs
- 2 cups of cream cheese frosting
Special equipment needed:
- 3 9-inch cake pans
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small mixing bowl
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Cake leveler
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, prepare the carrot cake mix according to the package instructions. Add 1/2 cup of chopped pecans, 1/2 cup of raisins, and 1/2 cup of shredded carrots. Mix well.
3. In a medium mixing bowl, prepare the spice cake mix according to the package instructions. Add 1/2 cup of chopped pecans, 1/2 cup of raisins, and 1 can of pumpkin puree. Mix well.
4. In a small mixing bowl, prepare the yellow cake mix according to the package instructions. Add 1/2 cup of chopped pecans and 1 can of apple pie filling. Mix well.
5. Grease the 3 cake pans with vegetable oil.
6. Pour the carrot cake mix into one of the cake pans, the spice cake mix into another, and the yellow cake mix into the third.
7. Bake the cakes for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool completely in the pans.
9. Once the cakes are cool, use a cake leveler to level off the tops.
10. Place the carrot cake on a cake plate or stand.
11. Spread a layer of cream cheese frosting on top of the carrot cake.
12. Place the spice cake on top of the cream cheese frosting.
13. Spread another layer of cream cheese frosting on top of the spice cake.
14. Place the yellow cake on top of the cream cheese frosting.
15. Spread a final layer of cream cheese frosting on top of the yellow cake.
16. Pour the cherry pie filling on top of the cake, spreading it evenly.
17. Sprinkle the remaining chopped pecans on top of the cherry pie filling.
18. Serve and enjoy!
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes per cake
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories: 550
Fat: 28g
Saturated Fat: 6g
Cholesterol: 110mg
Sodium: 570mg
Carbohydrates: 72g
Fiber: 3g
Sugar: 50g
Protein: 6g
Substitutions for ingredients:
- Instead of cream cheese frosting, you can use vanilla frosting or whipped cream.
- Instead of pecans, you can use walnuts or almonds.
- Instead of raisins, you can use dried cranberries or chopped dates.
Variations:
- You can add shredded coconut to the carrot cake mix for a tropical twist.
- You can add chopped apples to the spice cake mix for a fall-inspired flavor.
- You can add crushed pineapple to the yellow cake mix for a fruity twist.
Tips and tricks:
- Make sure to let the cakes cool completely before assembling the Cherpumple.
- Use a cake leveler to make sure the cakes are even and stack properly.
- You can make the cakes ahead of time and freeze them until ready to assemble.
Storage instructions:
- Store the Carrot Cake Cherpumple in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave a slice for 20-30 seconds or until warm.
Presentation ideas:
- Decorate the top of the Cherpumple with extra cream cheese frosting and chopped pecans.
- Place a few fresh cherries on top for a pop of color.
Garnishes:
- Chopped pecans
- Fresh cherries
- Shredded coconut
Pairings:
- Vanilla ice cream
- Hot coffee or tea
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
Troubleshooting advice:
- If the cakes are not cooked through, bake for an additional 5-10 minutes.
- If the cakes are too dry, add a tablespoon of vegetable oil to the batter.
Food safety advice:
- Make sure to wash your hands and all surfaces before preparing the recipe.
- Use separate cutting boards and utensils for raw meats and vegetables.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- The Cherpumple is a dessert that originated in the United States in the early 2000s. It is a combination of three different pies baked inside three different cakes.
Flavor profiles:
- The Carrot Cake Cherpumple is a sweet and spicy dessert with hints of cinnamon, nutmeg, and pumpkin. The cream cheese frosting adds a tangy and creamy element, while the cherry pie filling adds a fruity and tart flavor.
Serving suggestions:
- Serve the Carrot Cake Cherpumple as a show-stopping dessert at your next holiday gathering or special occasion.
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