- Yield: 8 servings
- Prep Time: 60 minutes
- Cook Time: 45 minutes
Papaya pie cake
And yes, that's a pie in the middle of that spice cake. It's the turducken of pies. Only papaya can carry it off with great taste and added moisture.
- 1/2 Caribbean Red® papaya
- 1 1/2 cups sugar
- 2 tbs quick-cooking tapioca
- 2 tbs cornstarch
- 1/2 tsp ground cinnamon
- 2 ready-made piecrusts
- 1 spice cake mix (add ingredients as stated on the package)
- 1 pkg prepared frosting
- Special equipment
- 6-inch pie pan
- 1 9-inch-deep (at least 3 inches) cake pan or baking dish
The day before (optional)
- Peel the Caribbean Red papaya, discard the seeds and cut into small pieces. Put into a large plastic bag and refrigerate.
- Let ready-made piecrusts come to room temperature before unrolling.
- Preheat oven to 350° F.
- In a large bowl, combine the sugar, tapioca, cornstarch and cinnamon. Add the papaya pieces and toss to combine.
- Roll out a ready-made piecrust into a 6-inch pie pan.
- Add the papaya mixture to the piecrust.
- Roll the top crust over the pie pan. Cut off the extra. Crimp the edges.
- Bake for 30 minutes.
- Remove from oven and let cool.
- Prepare cake mix as directed on package.
- Pour half of the mix into a greased cake pan.
- Flip the papaya pie top-first into the cake pan. Peel off the pie pan.
- Pour the remaining cake mix into the cake pan.
- Bake as directed on box. About 10 minutes in, take two forks and lift pie slowly to let cake mix slide under it.
- When an inserted knife (inserted to the bottom of the papaya pie) comes out clean, remove from oven. Flip onto a rack and cool.
- Frost, and serve cut in half to show the pie inside.
* Store the papaya with uncooked beef in the plastic bag in the refrigerator and cook as desired before putting together the potpie. The meat tenderizer will still have its effect.