1. Make the pie dough: In a food processor, pulse the flour and salt until combined. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water and pulse until the dough just begins to come together. Turn the dough out onto a lightly floured surface and shape into a disc. Wrap in plastic and refrigerate for at least 1 hour.

2. Make the cake batter: In a large bowl, cream the sugar and softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

3. Assemble the Piecaken: On a lightly floured surface, roll the chilled pie dough into a circle large enough to line a 9-inch pie dish. Gently press the dough into the dish, trimming any excess. Pour the cake batter into the pie dish, spreading it evenly. Sprinkle the cranberries and chopped pecans over the top.

4. Bake the Piecaken: Preheat the oven to 375°F. Bake for 55-65 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Allow the Piecaken to cool completely before slicing and serving.