Thanksgiving Cake

Total Time

Prep: 30 min. Bake: 40 min. + cooling


24 servings

Updated: Apr. 11, 2023
Try out this Thanksgiving cake! You'll be glad you did—it will conjure up a host of smiles during your holiday dinner. —Carole Lajeunesse, Aurora, Colorado


  • 2 packages spice cake mix (regular size)
  • 6 large eggs, room temperature
  • 1 can (15 ounces) 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
  • 1 cup sweetened shredded coconut


  1. Preheat oven to 350°. 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 baking chips. Fill 2 greased muffin cups two-thirds full. Pour remaining batter into 2 greased and floured 12-cup fluted tube pans.
  2. Bake until a toothpick inserted in the center comes out clean, 20 minutes for cupcakes and 40-45 minutes for cakes. Cool in pans for 25 minutes; remove to wire racks to cool completely.
  3. Level the bottom of each cake. Spread 1 cake bottom with frosting; place cake bottoms together to form a pumpkin. Set aside.
  4. Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting. Tint remaining frosting green.
  5. Place 1 cupcake right side up in the center of the cake to support the stem. Place a dollop of green frosting on the cupcake and top with remaining cupcake, upside down; frost with green frosting. Frost the cake with orange frosting.
  6. With green frosting, pipe curly vines and leaves. Combine coconut with green food coloring; sprinkle around base of cake.
Editor's Note: Cakes must be baked in identical cake pans or baked in two batches.

Nutrition Facts

1 slice: 581 calories, 26g fat (12g saturated fat), 55mg cholesterol, 462mg sodium, 83g carbohydrate (61g sugars, 1g fiber), 6g protein.