In his first TV appearance since his September bowling accident, "Cake Boss" Buddy Valastro talks about how he’s recovering from his terrifying hand injury—and shares an idea for the easiest Tday dessert ever for our "12 Days of Thanksgiving" countdown.
Blending store-bought pecan pie with store-bought vanilla buttercream to make PECAN PIE FROSTING (genius, Buddy!) truly takes boxed cake mix to the next level.
- 1 store-bought vanilla cake mix (plus any ingredients needed for preparation per box directions)
- Two 16-ounce containers store-bought vanilla buttercream
- 1 standard-sized store-bought pecan pie
- Salt, to taste
Prepare the store-bought vanilla cake according to box directions and bake in two 8-inch cake pans lined with parchment paper. Let cakes cool in the pan for 10 minutes before removing to a rack. Let cool completely.
While the cake cools, make the pecan pie frosting: combine the buttercream and half of the pecan pie in a stand mixer fitted with a paddle attachment. Whip until fluffy and combined. Add a pinch of salt or to taste.
Use a serrated knife to level the tops of each cake, creating a flat surface for decorating. Using the same serrated knife, cut each cake through the center, parallel to the cutting board to split each cake in half to form 4 cake layers total.
Assemble the cake, using the cake layers and the pecan pie frosting, using a generous amount between each layer. Finish with a layer of frosting, then crumble the remaining pecan pie on top.