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Thanksgiving Cake

LITTLE did Carole know what her recipe would grow into when she shared it with the crafty CT kitchen folks! Citing its status in her family as a favorite bundt cake, she generously offered it for other readers to enjoy. Our cooks immediately agreed...but not before doubling everyone's pleasure. How so? The home economists noticed that the round, indented edges of Carole's cake resembled the gourd

12-16 ServingsPrep: 30 min. Bake: 40 min. + cooling

Ingredients

2 packages spice cake mix (regular size)
6 eggs
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
Red, yellow and green paste or liquid food coloring
Textured paper towel
2 pastry bags or small heavy-duty resealable plastic bags
2 pastry bags or small heavy-duty resealable plastic bags
Pastry tips-#5 round and #352 leaf
1 cup flaked coconut

Directions

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.
Bake at 350° for 20 minutes for cupcakes and 40-45 minutes for
cakes or until a toothpick inserted near the center comes out clean.

2 of 2

Thanksgiving Cake (continued)

Directions (continued)

Cool in pans for 25 minutes; remove to wire racks to cool
completely.
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.
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.
To create texture, place paper towel over frosting and press lightly,
then remove.
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 45° angle, pipe leaves randomly along the vines.
Combine coconut with green food coloring; sprinkle around base of
cake. Yield: 12-16 servings.

Editor's Note: Cakes must be baked in identical cake pans or baked in two batches.