Thanksgiving Pumpkin Spice Cake with Frosted Pumpkin and Vines Recipe

If you’re anything like me, autumn isn’t complete without a dessert that perfectly captures all those cozy, spicy flavors we crave. Well, I’m about to share something truly special: my Thanksgiving Pumpkin Spice Cake with Frosted Pumpkin and Vines Recipe. This cake isn’t just a treat; it’s a centerpiece that doubles as an edible work of art. From the tender spice cake base to the adorable frosted pumpkin top and curly green vines, it’s the kind of recipe that makes your Thanksgiving table shine — and trust me, it’s fan-freaking-tastic. Stick around because this one’s a keeper.

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Ingredients You’ll Need

The magic of this Thanksgiving Pumpkin Spice Cake with Frosted Pumpkin and Vines Recipe is in the balance of spice cake mix and real pumpkin — plus some fun add-ins that give texture and charm. Here’s what you’ll want to gather before starting:

• Spice cake mix: Two boxes – this is your base; picking a quality mix makes a difference.
• Large eggs: Six, at room temperature – they help the cake rise and keep it tender.
• Canned pumpkin: One 15-ounce can – pure pumpkin adds moisture and that iconic flavor.
• Canola oil: Two-thirds cup – keeps the cake moist without overpowering flavors.
• Evaporated milk: Two-thirds cup – adds richness and a velvety crumb.
• White baking chips: Two cups – these sweet morsels add delightful pockets of flavor.
• Vanilla frosting: Two 16-ounce cans – the canvas for your decorating fun.
• Food coloring: Red, yellow, and green (paste or liquid) – for frosting those cute pumpkins and vines.
• Sweetened shredded coconut: One cup – to dye green and sprinkle around like grass at the cake’s base.

Variations

I love a good classic, but this Thanksgiving Pumpkin Spice Cake with Frosted Pumpkin and Vines Recipe is also a fantastic base to personalize. I often tweak it depending on who I’m baking for or what I have in the pantry.

• Gluten-Free: I swapped the spice cake mix with a gluten-free variety once and the texture was surprisingly spot-on.
• Nutty Twist: Adding chopped toasted pecans into the batter gives a gorgeous crunch and deep, toasty flavor.
• Dairy-Free: Using nondairy evaporated milk and dairy-free frosting lets this recipe accommodate friends with allergies, and it still tastes amazing.
• Extra Spice: I sometimes add a pinch of cinnamon or nutmeg directly to the batter to give it a little extra autumnal heat.

How to Make Thanksgiving Pumpkin Spice Cake with Frosted Pumpkin and Vines Recipe

Step 1: Whip up your luscious cake batter

Start by preheating your oven to 350°F, then grab a large mixing bowl. Combine the two packages of spice cake mix, six eggs at room temperature, canned pumpkin, canola oil, and evaporated milk. Mixing these ingredients, I always begin with a slow speed for about 30 seconds to avoid flour clouds, then crank it up to medium for around two minutes for that perfect silky batter. Stir in your white baking chips gently — they’re like sweet little surprises in every bite!

Step 2: Bake your cake and cupcakes

Grease your pans well — I’ve found a light spray of oil followed by a dusting of flour is the best way to prevent sticking while keeping edges nice and soft. Pour your mixture into two greased 12-cup fluted tube pans and also fill two muffin cups about two-thirds full for your cupcakes. Pop everything into the oven: the cupcakes will take roughly 20 minutes, and the cakes need about 40 to 45 minutes. Use a toothpick test — insert into the center, and if it comes out clean, you’re golden! After baking, cool your cakes in the pans for 25 minutes before transferring them to wire racks to cool completely. This cooling step is crucial for easy decorating later.

Step 3: Shape and frost your pumpkin masterpiece

Once the cakes are cool, level the bottom of each so they sit flat (I use a serrated knife or cake leveler for this). Spread frosting on one of the cake bottoms, then sandwich the two together — this is the body of your pumpkin. Next, place one of the cupcakes upright in the center to stabilize your “pumpkin stem.” Dollop green-tinted frosting on that cupcake, then top it with the remaining cupcake turned upside down, and cover the stacked cupcakes with green frosting to form your stem. Frost the rest of the cake with orange-tinted frosting made from mixing red and yellow food coloring into most of the vanilla frosting. Use your green frosting to pipe swirly vines and leaves — this is where you get to be creative and have fun! Finally, mix green food coloring with shredded coconut and sprinkle it around your cake’s base for the finishing touch that looks like pumpkin patch grass.

How to Serve Thanksgiving Pumpkin Spice Cake with Frosted Pumpkin and Vines Recipe

Garnishes

I love adding a light dusting of cinnamon or a sprinkle of crushed pecans on top just before serving — it adds an extra layer of aroma and texture that guests always appreciate. Plus, those green-coconut “grass” bits are such a fun surprise when you cut a slice!

Side Dishes

This cake pairs perfectly with hot apple cider or a smooth latte to balance the spices. For a more festive spread, try serving alongside roasted pecans, candied yams, or a scoop of vanilla bean ice cream for a dreamy dessert combo.

Creative Ways to Present

One of my favorite presentation ideas is to place the cake on a rustic wooden board surrounded by mini pumpkins and autumn leaves for a charming, harvest-table look. Hosting kids? Try baking smaller cupcake pumpkins with the same frosting designs—they double as adorable individual servings and party favors.

Make Ahead and Storage

Storing Leftovers

After the festivities, I wrap leftover slices tightly with plastic wrap and store them in an airtight container in the fridge. The flavors seem to deepen overnight, so it’s like a mini flavor boost when you enjoy them the next day.

Freezing

You absolutely can freeze this cake! I freeze it after frosting — I place it on a tray, flash freeze until solid, then wrap tightly in foil and plastic wrap. When you’re ready to enjoy, thaw it overnight in the fridge for best texture.

Reheating

If you want to warm a slice, I recommend a gentle microwave zap (about 15 seconds) or a brief warm-up in a low oven wrapped in foil to avoid drying it out. Just be careful not to melt the frosting too much!

FAQs

Final Thoughts

This Thanksgiving Pumpkin Spice Cake with Frosted Pumpkin and Vines Recipe has been a highlight at my holiday gatherings for years, and I can’t recommend it enough if you want a show-stopping dessert that tastes as good as it looks. The ease of coming together and the smiles it brings are just icing on the cake — pun intended! Give it a shot this season, and I promise it’ll become a family favorite in no time. Happy baking!

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