The Best Pumpkin Cakes for Thanksgiving: Make Flavorful Desserts for your Holiday Dinner

Everyone knows about pumpkin pie and pumpkin rolls but how about a cake made with pumpkin. Pumpkin cake can be spicy and delicious and can be made in several forms. A regular cake made with pumpkin puree and frosted with cream cheese frosting is like having a pumpkin roll, unrolled. If you don’t have a jelly roll pan to make the cake thin enough to roll, this is a great alternative. Canned pumpkin can also be used to make a very delicious bundt cake. You will need to have a bundt cake pan in order to make this cake. It isn’t frosted but it does have a glaze and it is so rich you won’t be able to eat a big piece at one time.

Pumpkin cakes are good to serve with Thanksgiving Dinner or any time during the fall season as canned pumpkin is plentiful. Serve it to your family or take it to a pot luck dinner. It makes a grate snack for a book club or other small gathering. If people like the taste of pumpkin they will definitely appreciate these cakes.

Pumpkin Cake with Cream Cheese Icing

Cake Ingredients:

  • 4 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups canned pumpkin
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl cream eggs and sugar and beat until frothy.
  3. Add vegetable oil and pumpkin and mix in well.
  4. In a bowl combine flour, baking soda, spices and salt.
  5. Gradually add to the creamed mixture until all is combined.
  6. Pour into a greased and floured 13x9x2 pan.
  7. Bake for 35 to 40 minutes or until the cake springs back when touched on the top.
  8. Remove from oven and cool and frost.

Cream Cheese Icing Ingredients:

  • ½ cup butter, softened
  • 1 – 8 ounce package of cream cheese, softened
  • 1 – 1 pound box of powdered sugar
  • 1-1/2 teaspoon vanilla

Directions:

  1. In a mixing bowl combine butter and cream cheese and cream until smooth.
  2. Gradually add enough powdered sugar to make spreading consistency.
  3. Add vanilla and mix in well.
  4. Frost the top of the cake once it is totally cool.

Pumpkin Bundt Cake

Cake Ingredients:

  • 1 cup vegetable oil
  • 3 eggs
  • 1 – 15 ounce can plain pumpkin
  • 1 teaspoon vanilla
  • 2-1/2 cups granulated sugar
  • 2-1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • ¼ teaspoon salt
  • 1 small bag semi sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees F and grease one 10 inch Bundt pan.You can use a tube pan.
  2. In a mixing bowl cream oil eggs, pumpkin and vanilla until mixed well.
  3. Add the sugar and beat well. In another bowl sift together the flour, baking soda, allspice, cinnamon, cloves, and salt.
  4. Add gradually to the pumpkin mixture mixing well after each addition.
  5. Stir in the chocolate chips by hand.
  6. Pour the batter into the prepared pan and bake for 1 hour or until a toothpick inserted in the cake comes out clean.
  7. Let the cake cool in the pan for about 10 minutes then turn out and over onto a serving plate.
  8. Let the cake cool completely before drizzling with glaze.

Glaze Ingredients:

  • ¾ cup semi sweet chocolate chips
  • 3 tablespoons butter
  • 1 tablespoon light corn syrup
  • ¼ teaspoon vanilla

Directions:

  1. In a double boiler over hot steaming but not boiling water combine chocolate chips, butter and corn syrup.
  2. Stir in vanilla and keep stirring until mixture becomes smooth and satiny.
  3. Spread over cake and let it drizzle down the sides.
  4. Let sit at least 1 hour before serving so the glaze can harden.

Your family and friends will love the flavor of pumpkin cake and each of these is totally different. Enjoy both during the autumn season.

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