This idea was a bit of a fad some years ago. It was a theme in some kind of fictional TV show, i think it was around before the show, but the show turned it into the fad.

The most common kind is made with a springform pan, pour cake batter in, add a two crust baked and cooled pie, cover with cake batter, bake making sure center of cake is completely cooked. People then stack these in different flavors with frosting to make a cylinder cake. I think it's more of a novelty than a delight.

Similarly, to make a cake topped pie, it's a matter of containing the batter. Perhaps put your pie, tin and all, into a tight fitting springform, or tightly wrap the pie around the sides with heavy baking paper or cardstock. Or both, maybe, to contain leaks. Add the cake batter and bake.

I’d think for best results, however, that it would be better to bake the cake in a cake pan or a sheet pan to the desired height, cut out a pie sized circle of cake, trim the top, and assemble from there. Or maybe bake off the cake in a pie tin and add it to the pie.

Or you could call Peters' during an off hour and ask them. They might just tell you.

I'm not sure they would tell...people have tried to duplicate their burnt almond cake for years. I'm thinking the stacking idea sounds more accurate. it was done in sheets, so maybe a 13x9? This was something the bakery offered in the 70s, so quite awhile ago!

Oh! Well in sheets, it is likely they made the pie in one, cake in another, and stacked, though it's possible, if it’s a deep cake pan, and there isn't a top crust on the pie, that they just baked the cake all at once right on top of the fruit, to be the top crust. That would be very ‘70’s. ;) I’m sure you could experiment and figure it out.