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1
Bake the pie, according to the box directions, the day prior to the day you actually want to bake the cake. This will allow it to cool completely.
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2
Prepare the spice cake mix according to the box directions - combine the mix with the additional required ingredients specified in the cake mix package (typically water, eggs and oil).
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3
In a greased and lightly floured spring form pan, add just enough cake batter to cover the bottom of the pan. Remove the pie from the metal pie pan and slide it gently into the spring form pan and onto the batter. Cover the pie with the remaining batter - you should have plenty - remember, the pie will displace a great deal of the space!
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4
Bake at 350 degrees (F) for about 50 to 60 minutes. I used the toothpick test for doneness, but as the pie is in the middle of the cake and it will be moist, I was very thorough about my testing.
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5
I will say that the area over the pie was a little depressed, but nothing a little extra frosting couldn't fix.
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6
Remove it from the oven and allow to cool before frosting. I frosted only the top of the cake, but you could certainly frost the sides, as well. I also served this directly from the spring form base (I did try with a previous attempt to remove it from the base to a cake plate,with disastrous results!).
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7
My tasters pronounced this to be very yummy, but I suspect its chief value is its uniqueness - you aren't going to see another one of these on the potluck table!
