Best 4 Thanksgiving Cake Recipes
In the spirit of Thanksgiving, indulge in a culinary masterpiece that captures the essence of the harvest season: the Thanksgiving cake. This delectable treat is a harmonious blend of autumnal flavors and textures, featuring moist pumpkin cake layers, creamy maple frosting, and a medley of seasonal spices. As you embark on this delightful baking journey, you'll discover three enticing recipes that cater to various dietary preferences and skill levels.
Dive into the classic Thanksgiving cake recipe, a crowd-pleasing delight that showcases a tender pumpkin cake base adorned with a velvety maple frosting. For those seeking a gluten-free alternative, the gluten-free Thanksgiving cake recipe offers a delectable option without compromising on taste or texture. And for those who prefer a vegan treat, the vegan Thanksgiving cake recipe delivers a rich and flavorful cake that caters to plant-based diets. Each recipe is meticulously crafted with step-by-step instructions, ensuring that bakers of all levels can relish in the joy of creating this autumnal masterpiece.
THANKSGIVING PUMPKIN SLUSH CAKE
If you have had lemon lush or chocolate dream dessert, this is the pumpkin alternative. It is a great recipe to use as an alternative to pumpkin pie. It feels less filling when you are filled with Thanksgiving turkey and sides!
Provided by Ellen Bancroft Ziegler
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners' sugar together until crumbly. Press pecan mixture into the bottom of a 9x13-inch baking dish.
- Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
- Beat cream cheese and 3/4 cup confectioners' sugar in a bowl with an electric mixer until fluffy, about 2 minutes. Fold 1 1/2 cups whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled pecan crust.
- Beat pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. Gently fold in 4 ounces whipped topping. Spread pumpkin mixture in a layer over the cream cheese mixture.
- Spread remaining whipped topping over the pumpkin mixture layer. Sprinkle cinnamon and remaining 1/4 cup pecans over the top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 57.3 g, Cholesterol 43.3 mg, Fat 33.5 g, Fiber 2.5 g, Protein 5.5 g, SaturatedFat 18.3 g, Sodium 443.7 mg, Sugar 42.8 g
THANKSGIVING CORNUCOPIA DECORATED CAKE
Entered for safe-keeping. From Woman's World 11/10/08, this decorated cake is a centerpiece, using golden yellow food color, Tootsie Roll Midgees, Marzipan fruits, nonpareil-coated gummi raspberry candies, candy corn and Mellowcreme pumpkins, with a waffle ice cream corn to form the horn of plenty. The Tootsie Roll Midgees offer a dark contrast to show off the colors of the other candies, and are shaped a variety of ways: rope, braid, and leaves. Note: If the Tootsie Rolls are too firm to roll, place them on a microwave-safe plate and microwave on HIGH in 5-second intervals until pliable. Cooking time is for cake layers per your favorite recipe.
Provided by KateL
Categories Dessert
Time 1h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Tint frosting yellow with fool coloring.
- Place 1 cake layer on serving plate; spread with 1 cup frosting.
- Top with remaining layer; spread top and side with remaining frosting.
- For "cornucopia", using hands, roll 5 Tootsie Rolls into 5 (16-inch-long) ropes; wrap around ice cream cone, starting at pointed end. Roll 3 Tootsie Rolls into 3 (10-inch-long) ropes; braid together. Wrap braid around top edge of cone; place "cornucopia" on cake.
- Using rolling pin, roll out each remaining Tootsie Roll to 1/8-inch thickness; using 1 1/2-inch leaf-shaped cookie cutter, cut out "leaves.".
- Garnish cake and "cornucopia" with "leaves" and other candies.
THANKSGIVING CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 24 servings.
Number Of Ingredients 9
Steps:
- 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., Bake until a toothpick inserted in the center comes out clean, 20 minutes for cupcakes and 40-45 minutes for cakes. Cool in pans, 25 minutes; remove to wire racks to cool completely., Level the bottom of each cake. Spread 1 cake bottom with frosting; place 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 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 an upside-down cupcake; frost with green frosting. Frost the cake with orange frosting., With green frosting, pipe curly vines and leaves. Combine coconut with green food coloring; sprinkle around base of cake.
Nutrition Facts : Calories 581 calories, Fat 26g fat (12g saturated fat), Cholesterol 55mg cholesterol, Sodium 462mg sodium, Carbohydrate 83g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.
THANKSGIVING CAKE
My granddaughter wanted to make a cake for Thanksgiving instead of pies. I found this recipe on an educational website, but the ingredients and directions were very mixed up, so I decided to rewrite in a more sensible order. We used the maple glaze option.
Provided by Carolyn Haas
Categories Cakes
Time 1h20m
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 325^F. In a large bowl, stir dry ingredients together. Set aside
- 2. Beat butter and both butters together until light and fluffy. Add eggs one at a time.Beat in the vanilla.
- 3. On low speed, add pumpkin, ginger and apples.
- 4. Mix in dry ingredients until just blended. Stir in cranberries and pecans with a spatula.
- 5. Spoon into greased Bundt pan, smooth top. Put into center rack of oven and bake for 1 hr. or until knife inserted into cake comes out clean. May have to add a little extra time.
- 6. Cool on rack for 10 minutes, then invert onto rack and let cool completely. Sprinkle with confectioners' sugar before serving.
- 7. Optional: Instead of dusting with sugar, instead make a maple glaze out of maple syrup and confectioners' sugar. Drizzle it on cake.
Tips:
- Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic or locally-sourced ingredients.
- Don't Overmix the Batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined.
- Bake the Cake at the Right Temperature: The temperature of your oven can affect the texture and flavor of your cake. Make sure to preheat your oven to the correct temperature before baking.
- Don't Open the Oven Door During Baking: Opening the oven door during baking can cause the cake to fall. Resist the temptation to peek!
- Let the Cake Cool Completely: Before you frost or decorate your cake, let it cool completely. This will help prevent the frosting from melting and the cake from crumbling.
Conclusion:
Thanksgiving is a time for family, friends, and food. And what better way to celebrate than with a delicious Thanksgiving cake? With so many different recipes to choose from, you're sure to find one that everyone will love. So put on your apron and start baking!
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