thanksgiving cake

Easy-to-make turkey cupcakes are a fun project to do with kids, a way to use up leftover Halloween candy, and guests will gobble them up!

Turkey Cupcakes

chocolate cupcakes

chocolate frosting

Double Stuf Oreo cookies

Whoppers

Miniature peanut butter cups

Candy corn

Yellow icing

Red icing

Bake and cool the cupcakes, then frost the top of the cupcakes in an even layer of chocolate frosting.

Put a little bit of chocolate frosting around the middle of the Oreos on one end (this helps the candy corn stick a little bit better). Then place 5 pieces of candy corn tip-side-down into the Oreos.

Put a dab of chocolate frosting on the bottom of the Oreos (on the opposite end from the candy corn). Then place these on top of another Oreo cookie, so they are perpendicular to each other. It helps to have them sitting against a wall or a solid surface so they can set up without falling over. Allow the frosting to set so they stick together.

Meanwhile, cut a small sliver off one end of your miniature peanut butter cups.

Flip the cookies over so the candy corn is on the bottom, but keep them pushed up against the wall or your solid surface. Place a dab of frosting on the miniature peanut butter cups and place them on them Oreo cookies so that the ridged part of the peanut butter cup is facing up (the same direction as the candy corn).

Place a small dab of frosting on both the top of the peanut butter cup and the Oreo cookies and attach a Whopper so that it is touching the frosting on both the peanut butter cup and the Oreo.

Cut off the tip ends of candy dorn. Add a dab of yellow icing to the middle of the Whopper and attach the candy corn tips for the beaks. Add two yellow dots for the eyes and then a chocolate sprinkle or mini chocolate chips for the center of the eyes.

Once the beak is secure and set, you can flip the turkeys over. Use icing to draw some little yellow feet. Use red icing to add a gobbler under the turkey&#039;s beak. Carefully set them on top of the frosted chocolate cupcakes and serve!

Apple Spice Cake is made with both applesauce and diced apple chunks. Top it off with a spiced buttercream frosting for one of the most delicious cakes ever. Great for the holidays or anytime of year!

Apple Spice Cake with Cinnamon Buttercream Frosting

all purpose flour ((270 grams))

sugar

brown sugar

baking powder

baking soda

cinnamon

nutmeg

salt

eggs

vegetable or canola oil

applesauce

vanilla

apple,

butter, softened

milk

Preheat oven to 350 degrees. Spray two 9-inch cake pans with cooking spray and line bottoms with parchment rounds. Set aside.

In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt, until well combined. Add in the eggs, vegetable oil, applesauce, and vanilla; beat with an electric mixer on low speed until smooth. Fold in the diced apples using a spatula until evenly combined.

Pour even amounts of the batter into the prepared cake pans (it&#39;s helpful to use a kitchen scale for accuracy if you have one). Bake in the middle rack of oven for 35-40 minutes until a deep golden brown color. You will know the cake is done when a toothpick inserted in the center of the cake comes out clean.

Cool on a wire cooling rack; remove the cakes from their pans after about 15 minutes of cooling, peeling off the parchment and then let cool completely, about an hour.

While the cake cools, make the frosting. In a large mixing bowl, cream the softened butter using an electric mixer. Gradually add in the powdered sugar, two tablespoons of milk, vanilla, and cinnamon. Continue mixing until desired consistency is reached, adding an additional tablespoon of milk if needed.

To frost the cake, place one of the cooled cake rounds on a pedestal or serving plate. Add about ⅓ of the buttercream on top and spread over cake layer. Carefully place on the second, top layer of cake. Scoop the remaining frosting on the top of the cake and use a spatula to spread out the frosting over the top and sides of the cake. To give the cake a more rustic look, while rotating the cake, use a flat edge bench scraper to scrape off the side frosting on the cake. Place any remaining frosting on the top of the cake and use a butterknife to create waves and swirls on top if desired.

Cinnamon Buttercream Frosting

This cake was outstanding! I sprinkled a little cinnamon on top to make it pretty and brought it to a party.  There was nothing left. I was a litle (okay, alot) indimidated when one of the guests at the party was the pastry chef at a very famous Bay Area restaurant and brought her desserts, but I didn't need to be.  The cake spoke for itself.  This will forever be in my rotation. I have never had just an okay recipe from you.
Thank you sooooo much!

This is a wonderful cake which will now be a Christmas tradition in our household!  I made my own applesauce which was so easy and better than store bought.

I made this recipe with vegan substitutes and it came out AMAZING! The edges were all caramelized goodness, the buttercream was simple and delicious and the cake held up really well with vegan egg replacement (flax seeds)! I definitely impressed my friends haha

I bake often and had never baked an apple cake before.  I decided this recipe fit the plan for mixing up a quick cake for a party.  The cake was absolutely delicious!  Every person said the same thing…moist, warm flavor and going on the list of favorite recipes.  I did not use nutmeg as I’m not a fan.  I added an additional 1/2 tsp of cinnamon instead.  For the icing I used my standard cream cheese icing which was perfect for the “ warmth” of the cake.  I will definitely bake this again!

Gave this a try for a weekend treat, and this recipe does not disappoint! Easy, flavorful and perfect for fall; my whole family loved it!

This apple spice cake looks amazing! I love all the chunks of apple in it. It's a perfect Fall cake.

This cake was so incredibly good! And the cinnamon frosting took it over the top. Thank you for the great recipe!

This is the perfect cake for any fall occasion. Love the chunks of apples in each bite!

This homemade pecan pie is rich, silky, and perfectly balanced with both light and dark corn syrup which creates a caramel forward filling that is never too sweet or too heavy. Large chopped pecans rise naturally to the top while baking and toast to a beautiful golden finish. This recipe makes two pies which is perfect for holidays, gifting, or feeding a full table of family and friends.

Homemade Pecan Pie with Both Light &amp; Dark Corn Syrup

eggs (slightly beaten)

corn syrup ((Karo))

vanilla extract

pecans

pie crusts

Preheat oven to 350 degrees. Make sure your oven rack is in the center position for even heating.

In a large mixing bowl, combine the eggs, light corn syrup, dark corn syrup, sugar, melted butter, and vanilla. Stir gently until the mixture is well blended. Avoid whipping or beating, since too much air can create cracks in the finished pie.

Add the pecans and mix evenly. Use large chopped pecans so they rise naturally to the top as the custard thickens during baking.

Pour the mixture into two unbaked 9 inch pie shells. Place both pies on a rimmed baking sheet to stabilize them and catch any potential spills.

Bake for 50 to 55 minutes, or until a knife inserted in the center comes out clean. The center should look set with a soft, even surface. Begin checking at the 45 minute mark since ovens can vary.

Cool completely before serving. Cooling allows the custard to finish setting so the slices hold together and the texture becomes silky and smooth.

This easy apple pie recipe is made completely from scratch with crisp granny smith apples, a buttery flaky crust, and a warm cinnamon-spiced filling. It’s bakery-quality but approachable for any home baker, perfect for fall gatherings or Thanksgiving dessert.

Perfect Apple Pie Recipe with Homemade Filling

all-purpose flour

allspice

apples

butter

Prepare your pie crusts. Use two unbaked 9-inch pie crusts. Homemade is always best (see The Best Easy Pie Crust Recipe (Flaky &amp; Foolproof)), but a quality store-bought crust works if you&#39;re short on time.

Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the sugar, flour, cinnamon, and allspice. Stir until evenly mixed.

Add the sliced granny smith apples to the bowl and toss gently until all the apple slices are evenly coated in the sugar and spice mixture.

Divide the apple mixture evenly between the two prepared bottom crusts, filling each pie shell to the top.

Dot the tops of each pie with small pieces of salted butter.

Roll out and place the top crusts over each pie. Trim, seal, and crimp the edges to secure the filling inside.

Cut several small vents in the top crusts to allow steam to escape while baking.

Place the pies on a baking sheet to catch any drips, then bake at 400°F for 45 to 60 minutes, or until the crusts are golden brown and the filling is bubbling through the vents.

Remove from the oven and let the pies cool completely on a wire rack. Cooling allows the filling to thicken and set for clean slices.

This easy classic pumpkin pie recipe has been refined through generations. A silky, spiced custard filling baked in a buttery homemade crust. It’s simple, reliable, and packed with rich pumpkin flavor. Perfect for Thanksgiving or any fall gathering, this is the only pumpkin pie recipe you’ll ever need.

Easy Classic Pumpkin Pie Recipe

eggs (Lightly beaten; provides structure for the custard.)

brown sugar (Packed. Adds depth and caramel sweetness.)

salt (Balances sweetness and enhances flavor.)

ginger (Adds warmth and spice.)

ground cinnamon (Brings sweetness and aromatic balance.)

pumpkin

Optional Whipped cream

Preheat oven to 425°F (220°C). Place a baking sheet inside to preheat — this helps crisp the bottom crust and ensure even baking.

Preheat the oven.

Use two unbaked 9-inch pie crusts. Homemade is always best (see The Best Easy Pie Crust Recipe (Flaky &amp; Foolproof)), but a quality store-bought crust works if you’re short on time.

Prepare your pie crusts.

In a large mixing bowl or stand mixer, lightly beat the eggs. Add brown sugar, salt, ginger, and cinnamon. Mix until combined.

Mix the wet ingredients.

Stir in the canned pumpkin puree, orange juice, and flour. Mix until the texture is smooth and uniform.

Add pumpkin and flour.

Gradually pour in the evaporated milk, whisking gently after each addition. The mixture should be creamy and slightly pourable, with no lumps.

Incorporate the milk.

Pour the pumpkin filling evenly into both pie crusts, leaving about ¼ inch of space at the top.

Fill the crusts.

Place the pies on the preheated baking sheet. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for 40–50 minutes, or until the filling is mostly set.

Bake hot, then low.

The edges should be firm, and the center should jiggle slightly when you move the pan. An instant-read thermometer should register about 175°F (80°C) in the center.

Check for doneness.

Transfer pies to a cooling rack and cool at room temperature for at least 2 hours. This resting period allows the custard to finish setting and prevents cracking.

Cool completely.

Slice and serve at room temperature or chilled. Top with whipped cream or drizzle with Homemade Caramel Sauce for a decadent finish.

Serve and enjoy.

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The most viewed thanksgiving cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed thanksgiving cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine