We hope you’ve seen this. If you haven’t, please feast your eyes upon “Pumpple Cake”, an indulgence which can hardly be called a cake. We’d like to call it “The Pumpple Experience.” Flying Monkey’s Elizabeth Halen a.k.a. “Baker E“, who took over their Reading Terminal location in October, created a two layer cake with a pumpkin pie suspended in chocolate cake (first layer), and an apple pie baked in a vanilla cake (second layer). The cake is all held together with delicious homemade butter cream icing. You can only get this 15 pound, 1,800 calorie-per-slice monster at Flying Monkey. However, now you can also pre-order them from Green Aisle Grocery for the holidays, but they just ask that you please give 3 days notice and a deposit. Pumpple Cake spends hours in the oven because it’s so tremendous! It is made scratch over the course of two days. The pies come first, half baked, then dipped in their respective cake batters and baked again, chocolate first, and then vanilla on top.

“We only opened about a month ago and started making the pumpple cake a week later,” said Halen. “Now we are making the cake daily and selling out. I told friends about it through my Facebook page and Twitter feed and word has spread like wildfire from there.” It sure did! Even Kathie Lee Gifford and Hoda Kotb, hosts of TODAY’s fourth hour, tried the pumpple cake. We tried to go get a slice of it ourselves, but it was all gone by the time we got there! The woman working the register told me “people are getting upset because it’s not here for them to try!” You bes’ hit up Flying Monkey on the weekdays for your $8 slice folks. And bring a buddy to help you!

Philly bakers, you’ve gotta go big to get noticed in this town!