Thanksgiving Cake Recipe

Name: Thanksgiving Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups cake flour; 2 tsp. baking soda; 2 tsp. baking powder; 2 tsp. ground cinnamon; 1 tsp. salt; 2 cups crushed vanilla wafer cookies; 1 cup chopped pecans; 3/4 cup butter, softened; 2 cups sugar; 1 cup vegetable oil; 4 eggs; 15 oz. can pumpkin; 1/4 cup caramel topping; 1 cup pecan halves; pumpkin candies if desired

Servings: persons

2 1/2 cups cake flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
2 cups crushed vanilla wafer cookies
1 cup chopped pecans
3/4 cup butter, softened
2 cups sugar
1 cup vegetable oil
4 eggs
15 oz. can pumpkin
1/4 cup caramel topping
1 cup pecan halves
pumpkin candies if desired

1
Heat oven to 350u00b0. Grease and flour 3 round 8 1/2 inch cake pans. Mix cake flour, baking soda, baking powder, cinnamon and salt; set aside. Beat cookies, chopped pecans and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until crumbly. Divide among pans; press evenly on bottoms of pans. Beat sugar, oil, eggs and pumpkin in same bowl on medium speed 1 minute, scraping bowl constantly. Gradually beat flour mixture into pumpkin mixture on medium speed 2 minutes, scraping bowl occasionally. Pour over pecan mixture in pans; spread evenly. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Prepare Buttery Cream Cheese Frosting. Fill each layer with 1/3 cup of the frosting, placing layers with pecan side down. Frost sides and top of cake with remaining frosting. Spread caramel topping over edges of cake, allowing some to drizzle down the sides. Arrange pecan halves and candies on top of cake. Store covered in refrigerator.

2596

kcal

Calories

168

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 cups cake flour, 2 tsp. baking soda, 2 tsp. baking powder, 2 tsp. ground cinnamon, and more.

Yes, Thanksgiving Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thanksgiving Cake

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