I present to you the pumpecapple

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OK, maybe it doesn't roll off the tongue, but the pumpecapple - my "improvement" on the cherpumple - better represents Thanksgiving flavors with layers of pumpkin, pecan and apple pies baked in cake. I also thought good pies and homemade cake batter (Phoenix used frozen pies and box cake mix) would make a crazy dessert idea palatable. Even delicious.
My first and only call was to Three Brothers Bakery on South Braeswood. (You think I'd make this thing myself, are you crazy?) Three Brothers immediately came to mind because the Houston bakery's pecan pie recently was recently singled out by Country Living magazine as one of the best pies in the country.

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Last week I visited the shop on the day they finished the pumpecapple. It was astonishing: a nearly 10-inch-tall behemoth that weighed 23½ pounds and took the staff about five hours to complete. Janice estimated she'd probably have to sell such a cake for $175 - that's how much parts and labor went into it.

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