Recipes and Cooking Cherpumple Be the first to rate & review! Cherry + pumpkin + apple = cherpumple! Watch as we show you how to make cherpumple for your next fancy occasion. It's an over-the-top dessert recipe that'll drop jaws. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Published on November 4, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 1 hr 40 mins Cool Time: 20 mins Chill Time: 8 hrs Total Time: 10 hrs 30 mins Servings: 24 Jump to Nutrition Facts Ingredients 1 8 inch frozen cherry pie, baked and cooled according to package directions 1 package 2-layer chocolate cake mix, batter prepared according to package directions, except adding an extra egg 1 8 inch frozen pumpkin or pecan pie, baked and cooled according to package directions 1 package 2-layer spice or yellow cake mix, batter prepared according to package directions, except adding an extra egg 1 8 inch frozen apple pie, baked and cooled according to package directions 1 package 2-layer white cake mix, batter prepared according to package directions, except adding an extra egg + 2 tsp vanilla extract 4 cup vanilla frosting (homemade or purchased) Directions Preheat oven to 350°F. Coat three 10x3-inch round baking pans with nonstick cooking spray for baking. Line the bottom of each with parchment and coat the paper. Place about 1 cup of the chocolate cake batter into a prepared pan. Carefully remove the cherry pie from the pan and gently place on top of the cake mix in the baking pan (it's okay if the pie breaks). Top with the remaining chocolate cake batter and gently tap the pan on the counter so that cake batter surrounds the pie. Repeat with the pumpkin pie with the spice cake batter, and the apple pie with the white cake batter. Bake each for 1 hour 30 minutes, or until the top of the cakes are set. Place foil over cakes while baking if tops start to get dark. Let cakes stand about 20 minutes. Carefully remove from pans. Remove parchment. Cool to room temperature (at least 2 hours). Chill cakes in refrigerator overnight. Frost and layer cakes as desired. Chill until ready to serve. Matthew Clark Buttercream Frosting In an extra-large bowl beat 1 cup softened butter with a mixer on medium 1 to 2 minutes or until creamy. Beat in 1 cup of powdered sugar. Add 2 Tbsp. heavy cream cream, 1 tsp. vanilla, and a dash salt; beat on low until combined. Gradually beat in remaining 3 cups powdered sugar just until combined. Beat on medium 5 minutes or until fluffy, scraping bowl as needed. Add remaining 1 Tbsp. cream; beat on high 1 minute more. Pie Bakery pies could be substituted for the frozen pies, be sure to measure that they are 9-inches or less across the top to fit into the cake pans. Rate it Print Nutrition Facts (per serving) 882 Calories 38g Fat 127g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 882 % Daily Value * Total Fat 38g 49% Saturated Fat 9g 45% Cholesterol 115mg 38% Sodium 891mg 39% Total Carbohydrate 127g 46% Total Sugars 78g Protein 9g Vitamin C 0.4mg 2% Calcium 100mg 8% Iron 2.9mg 16% Potassium 45mg 1% Fatty acids, total trans 1g Folate, total 50.9mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.