Thanksgiving Cake Recipe

Name: Thanksgiving Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) package spice cake mix; 1 (15 ounce) can canned pumpkin; ½ cup salad oil; 1 (3 1/2 ounce) package vanilla instant pudding mix; 3 eggs; 1 teaspoon cinnamon; ½ cup water; ½ cup pecans; 3 ounces cream cheese; ¾ cup butter, softened; 1 teaspoon vanilla; 2 ½ cups powdered sugar

Servings: persons

1 (18 ounce) package spice cake mix
1 (15 ounce) can canned pumpkin
½ cup salad oil
1 (3 1/2 ounce) package vanilla instant pudding mix
3 eggs
1 teaspoon cinnamon
½ cup water
½ cup pecans
3 ounces cream cheese
¾ cup butter, softened
1 teaspoon vanilla
2 ½ cups powdered sugar

1
Mix together: spice cake mix, canned pumpkin, salad oil, vanilla pudding mix, 3 eggs, cinnamon and water in a bowl and beat for 4 minutes at medium speed.
2
Then add pecans.
3
Grease a bundt pan liberally with butter/margarine and sprinkle with flour.
4
Pour batter and bake at 350 degrees for 40-45 minutes.
5
Let cool in pan for 15 minutes.
6
Remove cake from bundt pan and add frosting.
7
Frosting:.
8
Mix all ingredients together until mixed well and put on cake.
9
You can use just Cool Whip if you prefer.

1213

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.

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

You need 12 ingredients. The key ingredients include: 1 (18 ounce) package spice cake mix, 1 (15 ounce) can canned pumpkin, ½ cup salad oil, 1 (3 1/2 ounce) package vanilla instant pudding mix, 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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