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By Ginny Tonkin staff blogger
Ginny Tonkin loves traveling off the beaten path, learning about new cultures through food, and everything outdoors. She recently spent eight months teaching English in Vietnam, and loves swapping travel stories.   Read more about this blog.
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Monster cake: The cherpumple

Creative baking remains a hobby of mine; I love seeing people light up when trying new kinds of dishes. But when looking for a dessert to whip up for the holidays, I wasn’t sure if I was disgusted or delighted with a new discovery: the cherpumple.

What is a cherpumple? Stacked three layers high, a cherpumple is a Frankenstein’s monster of a dessert: three kinds of pie are baked into cake layers, staked, and slathered frosting.

The cherpumple first made waves when author/comedian Charles Phoenix debuted the caloric confection for Thanksgiving in 2009. He wanted to satisfy the desires of his family, who’d been slivering off slices of each pie to get a taste of each for dessert.

His dilemma solved? The cherpumple. He took a cherry, apple, and pumpkin pie, baked them in different flavors of cake mixes, and sealed them together with mounds of cream cheese frosting.

Sound good to you? It’s been met with rapture and revulsion, and I’m not sure where I stand on this delightfully decadent issue.

This seems on par with the Krispy Kreme donut burgers sold at state and county fairs—America’s weakness to terrifyingly caloric food. Just because it’s sold as food, doesn’t mean it’s a good idea to eat it.

But…if you’re game, need a signature holiday dish, or can’t decide between cherry or pumpkin pie, your dilemma is solved: make a cherpumple.

The Cherpumple “Monster” Pie Cake

Adapted from:

-1 8″ frozen pumpkin pie
- 1 box spice cake mix
- 1 8″ frozen apple pie
- 1 box yellow cake mix
- 1 8″ frozen cherry pie
- 1 box white cake mix
- eggs and oil according to the cake mix
- 3 tall tubs of cream-cheese frosting
- 3 8.5″ round cake pans

Bake pies according to instructions and cool to room temperature overnight. Mix cake batter according to instructions. For each layer pour about 1 1/3 cup of 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. Push down lightly to release any trapped air. Pour enough batter on top to cover the pie. Bake according to box instructions. Cool and remove from pans then frost it like you mean it.

Have your own holiday traditions and events? Submit your articles on Follow @GoCrawfordCTY on twitter, and join the conversation.


Read this article in the Friday, December 2 issue of

Posted in: Crawford County

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