I am the maker of this cherpumple. There is no tricks. I've made 7 of these so far that I serve to my brunch crowd, including 4 I made for the 900 plus this Thanksgiving. The pies were made then frozen then cake batter made and 1/2 put in 10 inch pans. The pies were taken out of the tins and placed in batter, covered with more batter and baked. When cooled they were leveled, stacked and decorated.
Bottom is pumpkin in spice cake, middle is cherry in chocolate, and top is apple in white.
Thanks