Thanksgiving Cake
A moist and flavorful pumpkin cake layered with pecans and caramel, perfect for festive gatherings and autumn celebrations, topped with creamy frosting and crunchy pecans.
Ingredients
- 2½ cups cake flour ⓘ
- 2 teaspoons baking soda ⓘ
- 2 teaspoons baking powder ⓘ
- 2 teaspoons ground cinnamon ⓘ
- 1 teaspoon salt ⓘ
- 2 cups crushed vanilla wafer cookies ⓘ
- 1 cup chopped pecans ⓘ
- ¾ cup butter, softened ⓘ
- 2 cups sugar
- 1 cup vegetable oil ⓘ
- 4 eggs ⓘ
- 15 oz. can pumpkin ⓘ
- ¼ cup caramel topping ⓘ
- 1 cup pecan halves ⓘ
Instructions
- Preheat oven to 350°F. Grease and flour three 8½-inch round cake pans.
- Mix cake flour, baking soda, baking powder, cinnamon, and salt; set aside.
- Beat crushed vanilla wafer cookies, chopped pecans, and softened butter in a large bowl with an electric mixer on medium speed until crumbly.
- Divide the cookie-pecan mixture among the prepared pans and press evenly on the bottoms of the pans.
- In the same bowl, beat sugar, vegetable oil, eggs, and pumpkin on medium speed for 1 minute, scraping the bowl occasionally.
- Gradually beat the flour mixture into the pumpkin mixture on medium speed for 2 minutes, scraping the bowl occasionally.
- Pour the batter over the pecan mixture in the pans and spread evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes for 10 minutes; then remove from pans and transfer to a wire rack to cool completely.
- Prepare Buttery Cream Cheese Frosting.
- Fill each cake layer with 1/3 cup of frosting, placing layers with the pecan side down.
- Frost the sides and top of the cake with remaining frosting.
- Spread caramel topping over the edges of the cake, allowing some to drizzle down the sides.
- Decorate the top with pecan halves and candies. Store covered in the refrigerator.
Tips & Substitutions
To enhance the flavor of your Thanksgiving Cake, consider adding a teaspoon of nutmeg or a splash of vanilla extract to the batter. If you don't have vanilla wafers, crushed graham crackers can be a good substitute. Make sure to grease the cake pans thoroughly to prevent sticking, and allow the cakes to cool completely before frosting for best results.
Serving Suggestions
This Thanksgiving Cake is a delightful centerpiece for your holiday table. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside Cheesy Company Casserole and Cranberry Apple Pie for a well-rounded meal. Garnish with additional pecans or a drizzle of caramel for an extra touch of indulgence.
Storage & Reheating
Store leftover Thanksgiving Cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake layers wrapped tightly in plastic wrap for up to 3 months. To reheat, let the cake thaw in the refrigerator overnight, then warm slices in the microwave for about 10-15 seconds for a cozy treat.
Nutrition & Diet Analysis (per serving)
Each serving of Thanksgiving Cake contains roughly 483 calories, with 6g protein, 63g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (75% of the Daily Value), calcium (36% of the Daily Value), and vitamin A (35% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1303mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this cake?
Absolutely! While pecans add a wonderful flavor, walnuts or almonds can also be used as a substitute. Just make sure to chop them finely to mix well with the other ingredients.
Is there a way to make this cake gluten-free?
Yes, you can substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for the right texture. This will make the cake suitable for those following gluten-free diets.
How can I make the frosting less sweet?
To reduce the sweetness of the frosting, you can decrease the sugar by 1/4 cup or add a pinch of salt to balance the flavors. You can also use less caramel topping, or opt for a cream cheese frosting recipe that has more cream cheese than sugar.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).