Thanksgiving Cake Recipe

Name: Thanksgiving Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages spice cake mix (regular size); 6 large eggs, room temperature; 1 can (15 ounces) solid-pack pumpkin; 2/3 cup canola oil; 2/3 cup evaporated milk; 2 cups white baking chips; 2 cans (16 ounces each) vanilla frosting; Red, yellow and green paste or liquid food coloring; 2 pastry bags or small heavy-duty resealable plastic bags; 1 cup sweetened shredded coconut

Servings: persons

2 packages spice cake mix (regular size)
6 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2/3 cup canola oil
2/3 cup evaporated milk
2 cups white baking chips
2 cans (16 ounces each) vanilla frosting
Red, yellow and green paste or liquid food coloring
2 pastry bags or small heavy-duty resealable plastic bags
1 cup sweetened shredded coconut

1
In a large bowl, combine the cake mixes, eggs, pumpkin, oil and milk; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chips. Fill two greased muffin cups two-thirds full. Pour remaining batter into two greased and floured 12-cup fluted tube pans.
2
Bake at 350u00b0 for 20 minutes for cupcakes and 40-45 minutes for cakes or until a toothpick inserted in the center comes out clean. Cool in pans for 25 minutes; remove to wire racks to cool completely.
3
Level the bottom of each cake. Spread one cake bottom with frosting; put cake bottoms together to form a pumpkin. Set aside. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting. Tint remaining frosting green.
4
Place one cupcake right side up in the center of the cake to support the stem. Put a dollop of green frosting on the cupcake and top with an upside-down cupcake; frost with green frosting. Frost the cake with orange frosting. Let stand, uncovered, until frosting is slightly firm, about 30 minutes.
5
To create texture, place paper towel over frosting and press lightly, then remove.
6
Cut a small hole in the corner of a pastry bag; insert round tip. Fill bag with green frosting. Pipe curly vines from pumpkin stem and base. Prepare another bag with green frosting; insert leaf tip. Holding bag at 45u00b0 angle, pipe leaves randomly along the vines. Combine coconut with green food coloring; sprinkle around base of cake.

1169

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 packages spice cake mix (regular size), 6 large eggs, room temperature, 1 can (15 ounces) solid-pack pumpkin, 2/3 cup canola oil, 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

How did you like this recipe?

Frequently Asked Questions