Cut pie into 8 (3-in.) rounds using a cookie cutter; set aside. Cut cake into 8 (3-in.) rounds using the cookie cutter.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
You can now have your pie, and cake too! Order a pumpkin pie and quarter-sheet unfrosted cake a few days ahead from your local Hy-Vee Bakery to make this simple two-in-one dessert.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12-in.) Hy-Vee Bakery pumpkin pie | ||
| 1 (quarter-sheet) Hy-Vee unfrosted chocolate cake | ||
| 8 tsp. caramel sauce | ||
| Hy-Vee pecans, chopped and toasted; for garnish | ||
| Chocolate curls, for garnish | ||
| Hy-Vee baking cocoa powder, for garnish |
Things To Grab
- 3-in.-round cookie cutter
- Small metal spatula or spoon
- 8 small dessert serving plates
Directions
Spread 1 tsp. caramel sauce on each cake round; set a pumpkin pie round on top.
Top with whipped topping; garnish with pecans, chocolate curls and a sprinkle of cocoa, if desired.