Shortcut Thanksgiving Cake With Pecan Pie Frosting | Buddy Valastro

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.