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Thanksgiving Cake

 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.