Pake: The Delicious Hybrid Dessert That’s Taking Over Kitchens

The first time I encountered a Pake, I was judging a local baking competition. Row after row of perfectly frosted cakes and meticulously piped pies stretched before me. Then I saw it – a slightly wonky, undeniably charming creation that looked like a pie had a love affair with a cake. The baker called it a “Pake,” and after one bite, I was smitten. The familiar comfort of a pie crust embracing the moist, fluffy texture of cake – it was a revelation. It’s a playful dessert, a conversation starter, and surprisingly simple to make. Now, let me share with you the joy of making your very own Pake.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 47-50 minutes
• Total Time: 1 hour 2 minutes
• Servings: 8
• Yield: 1 Pake
• Dietary Type: Varies, depending on cake mix ingredients. Can be adapted to vegetarian.

Ingredients

• 1 store-bought frozen pie crust
• 1 (18 1/2 ounce) box cake mix (Red Velvet recommended)
• Ingredients listed on cake mix box: egg, vegetable oil, water (amounts as needed per cake box instructions)
• 1 (8 ounce) container frosting (Cream Cheese recommended)
• 1/2 cup dark chocolate chips (optional)

Equipment Needed

• Oven
• Mixing Bowl
• Electric Mixer or Whisk
• Measuring Cups and Spoons
• Pie Dish (that comes with the pie crust)
• Cookie Sheet
• Toothpick
• Knife
• Spatula

Instructions

1. Preheat your oven to 350°F (175°C).
2. Remove the frozen pie crust from the freezer and let it thaw slightly while you prepare the cake batter. This makes it easier to work with and prevents cracking.
3. Prepare the cake batter according to the instructions on the box. Important Note: The boxed cake mix usually yields enough batter for two 9-inch cakes. You will only be using half of the prepared batter for the Pake.
4. Once the batter is ready, gently poke a few small holes in the bottom of the pie crust using a fork. Be careful not to poke all the way through the tin, as this will cause the batter to leak. These small holes will help prevent the crust from puffing up excessively during baking.
5. Carefully pour half of the cake batter into the pie crust, filling it to approximately 1/2 inch (1.25 cm) below the edge of the crust. Remember that the cake mix will rise significantly during baking, so it’s crucial not to overfill the crust. Reserve the remaining cake batter for another use (cupcakes, anyone?).
6. If desired, sprinkle dark chocolate chips evenly over the top of the cake batter in the pie crust.
7. Place the Pake (the pie crust filled with cake batter) on a cookie sheet. This will catch any potential spills and prevent the bottom crust from burning.
8. Place the cookie sheet with the Pake on a middle rack in the preheated oven.
9. Bake for approximately 35 minutes at 350°F (175°C).
10. After 35 minutes, reduce the oven temperature to 325°F (160°C) and continue baking for another 12-15 minutes, or until the cake is fully baked.
11. To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out relatively clean with only a few moist crumbs clinging to it, the cake is done. If the toothpick comes out with wet batter, continue baking for a few more minutes and test again.
12. Once baked, remove the Pake from the oven and let it cool completely on a wire rack. Allow the Pake to cool completely before frosting, or the frosting will melt.
13. Optional Step: If desired, carefully use a long, serrated knife to cut off the top section of the cake to create a flatter surface for frosting. This is purely for aesthetic purposes and not required.
14. If you chose to cut the cake, spread a layer of the frosting (or another filling of your choice) on the lower half of the cake. Then, gently replace the top section of the cake.
15. Scoop the remaining frosting onto the top of the cake and spread it evenly to the edge of the pie crust.
16. Garnish as desired with dollops of whipped cream around the edges, sprinkles, candy pieces, or a cherry on top.

Expert Tips & Tricks

• Preventing a Soggy Bottom: To ensure a crispier crust, you can blind-bake the pie crust for 10 minutes before adding the cake batter. This involves partially baking the crust before adding the filling, which helps to set the crust and prevent it from becoming soggy.
• Elevating the Flavor: Instead of plain chocolate chips, try using chopped nuts, toffee bits, or even a swirl of caramel sauce for an extra layer of flavor.
• Cake Mix Customization: Feel free to experiment with different cake mix flavors! Chocolate, vanilla, lemon, or even spice cake would all work beautifully.
• Frosting Alternatives: If you’re not a fan of cream cheese frosting, try chocolate ganache, buttercream, or even a simple glaze.

Serving & Storage Suggestions

The Pake is best served slightly chilled or at room temperature. Cut it into slices like a pie and serve it with a scoop of ice cream or a dollop of whipped cream for an extra-indulgent treat.

To store leftovers, cover the Pake tightly with plastic wrap or place it in an airtight container and refrigerate. It will keep in the refrigerator for up to 3 days. You can also freeze the Pake for longer storage. Wrap it tightly in plastic wrap and then foil, and it will keep in the freezer for up to 2 months. Thaw it in the refrigerator before serving.

Nutritional Information

Please note that these values are estimates and may vary depending on the specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	499 kcal	N/A
Total Fat	17 g	26%
Saturated Fat	4 g	18%
Cholesterol	0 mg	0%
Sodium	579 mg	24%
Total Carbohydrate	81 g	27%
Dietary Fiber	1 g	4%
Sugars	54 g	N/A
Protein	4 g	8%

Variations & Substitutions

• Gluten-Free Pake: Use a gluten-free pie crust and a gluten-free cake mix for a gluten-free version.
• Vegan Pake: Look for a vegan-friendly cake mix and frosting. You can also make your own vegan frosting using plant-based butter and powdered sugar.
• Seasonal Variations: Adapt the Pake to the seasons! Use a pumpkin spice cake mix in the fall or a lemon cake mix in the spring.
• Crustless Pake: For a twist, skip the crust and bake the cake batter in a greased and floured cake pan.

FAQs (Frequently Asked Questions)

Q: Can I use a homemade pie crust instead of a store-bought one?
A: Absolutely! A homemade pie crust will add an extra touch of flavor and texture to your Pake. Just make sure it’s pre-baked slightly to prevent a soggy bottom.

Q: Can I use a different size pie crust?
A: Yes, but you may need to adjust the baking time accordingly. Keep an eye on the Pake and test for doneness with a toothpick.

Q: What can I do with the leftover cake batter?
A: You can bake it into cupcakes or a small cake. It’s a great way to avoid wasting any batter!

Q: Can I add fruit to the Pake?
A: Yes, you can add fruit to the batter. Berries, chopped apples, or even canned fruit (drained well) would be delicious.

Q: How do I prevent the crust from browning too quickly?
A: If the crust starts to brown too quickly, you can cover it loosely with aluminum foil during the last part of the baking time.

Final Thoughts

The Pake is more than just a dessert; it’s an invitation to get creative in the kitchen and have some fun! Don’t be afraid to experiment with different flavors, toppings, and variations to create your own signature Pake. Whether you’re baking for a special occasion or simply craving a sweet treat, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and get ready to experience the magic of the Pake! I encourage you to try this recipe and share your creations with me. Happy baking!