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.
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