Chef David Lowery created this “Cherpumple” — a “dessert version of the turducken,” composed of “CHERry, PUMpkin and apPLE pie,” baked into three separate cakes, then assembled into an enormous layer cake.
Working in the Grand Geneva Resort pastry kitchen, I had some time to make a Cherpumple and serve it at Sunday Brunch. My Cherpumple weighed 21 lbs 10 oz and was seen by over 200 guests that Sunday. I was very pleased that it stayed standing until the final 1/8 was cut 4 hours after the first slice was taken. Will be doing this again.
(via Neatorama)