Triple Threat Cake

This fun recipe for Triple Threat Cake combines a cookie dough, pie crust, cake and frosting for the ultimate dessert deliciousness. There’s something for everyone in this sweet extravaganza!

Where to start, where to start? Okay, first of all, this week was the teenager’s 17th birthday. Which means she can now drive. Which means the keys to our little white pick-up truck used to look like this:

and now they look like this:

So this called for not your ordinary birthday cake for herself and the horde of hungry teenagers that were coming over to help celebrate her new ability to say “Mom, can I borrow the car?”

Luckily it was also MY birthday last week, and my awesome friends showered me with treats they knew I would make great use of in the kitchen. For example, that gorgeous pink glass cake stand in the first picture on top is from my friends Alessandra and Donna. I love love love it.

My friend Susan gave me not one but TWO of these gorgeous aprons from one of my favorite, favorite stores, Anthrolopogie…

…so that went on right away, because Triple Threat Cake is full of opportunities to spill stuff on oneself. Then I got out this gorgeous pie plate from my guest-blogging, expert pie-making friend Elise — isn’t it just beautiful?

And with that I was all set to tackle this dessert. Now credit where credit is due: I found this recipe on CakeSpy, which is an awesome site for anything remotely related to cake.

I bookmarked it ages ago waiting for the right event, because this is not something you can make for your casual weekday dessert. You’ll see why in a minute. First, line your own beautiful deep dish pie plate with pie crust.

Now full disclosure, I did not make many of the components of this recipe from scratch, because if I HAD, I would still be in the kitchen making it. So that is a Pillsbury pie crust you see there, and I’m not ashamed to admit it.

I DID then make a batch of chocolate chip cookie dough from scratch (follow the recipe on the back of the Nestle chocolate chip package and you can’t go wrong), and I pressed about half the cookie dough into the bottom of the pie crust, like so:

Pop the rest of the cookie dough in the fridge for use at another time. Next, mix up a batch of packaged cake mix. I went for broke and used Pillsbury Funfetti cake mix. Pour it on top of the cookie dough until your pie plate is almost full.

You’ll have leftover batter, which I made into little mini cupcakes. This recipe is the gift that keeps on giving.

So, about 50 minutes later, you will have a something that looks like this. The crust, the cookie dough and the cake mix will all have baked into this golden wonderment of sugar.

Let it cool until it is really totally cool, and then frost with the frosting of your choice. And since you have come this far, go to town with the sprinkles. When all is said and done, here’s what it looks like.

Triple threat cake…just perfect for a million or so hungry teenagers! And what a great way to try out some of those great gifts from my peeps.   Did I mention that my mom and dad actually gave me BACON for my birthday?

Yes they did. Don’t you just love birthdays???

Triple Threat Cake

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• Author: Kate Morgan Jackson
• Yield: 10

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Description

This fun recipe for Triple Threat Cake combines cookie dough, pie crust, cake and frosting for the ultimate dessert deliciousness.

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Ingredients

• One unbaked piecrust (packaged is fine!)
• One batch of your favorite chocolate chip cookie dough (I used the recipe on the back of the Nestle Chocolate Chips bag)
• One batch of your favorite prepared cake mix
• One batch of your favorite prepared frosting (yes, the kind in the can!)
• Sprinkles

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Instructions

1. Preheat oven to 350 and spray deep dish pie plate with cooking spray.
2. Lay unbaked pie crust in pie plate.
3. Press enough cookie dough into bottom of pie crust to fully cover bottom but not sides. It should be about 1/2 to 3/4 inch deep. You will have leftover cookie dough (hurray!)
4. Prepare cake mix according to box directions and pour over cookie dough until pie plate is almost full. You will have leftover cake mix (make cupcakes!)
5. Bake for about 45-55 minutes, or until toothpick inserted into center comes out clean.
6. Cool completely and frost the top. Add sprinkles, candles, sparklers and/or whatever else the occasion calls for.

Recipe adapted from CakeSpy

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  Let’s cook together!