Name: Thanksgiving Pumpkin Spice Cake with Frosted Pumpkin Topper Recipe
Prep time: 30 min
Cook time: 45 min
Total time: PT-489266H29M3S
Cuisine: American
Ingredients: 2 packages regular size spice cake mix; 6 large eggs, room temperature; 1 can (15 ounces) pumpkin; 2/3 cup canola oil; 2/3 cup evaporated milk; 2 cups white baking chips; 2 cans (16 ounces each) vanilla frosting; Red food coloring (paste or liquid); Yellow food coloring (paste or liquid); Green food coloring (paste or liquid); 1 cup sweetened shredded coconut

If you’re searching for a dessert that’s as charming to look at as it is delicious to eat, **Thanksgiving Pumpkin Spice Cake with Frosted Pumpkin Topper Recipe** is your new best friend. I absolutely love how this cake brings the warm flavors of fall together with the fun, festive pumpkin shape that steals the show at any holiday table. Trust me, from the first bite, you’ll be hooked—and your guests will be asking for the recipe.

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Why You’ll Love This Recipe

Festive Presentation: It’s a showstopper with a pumpkin-shaped cake topped with a frosted pumpkin that’ll impress your family and friends.
Rich Pumpkin Spice Flavor: The cake mix, fresh pumpkin, and warm spices create that perfect cozy taste of autumn.
Simple to Bake: Using cake mix and common pantry ingredients means you can pull this together quickly without fuss.
Fun Decorating: The green frosting vines and coconut “patch” at the base add a playful and tasty touch that’s easy and enjoyable.

A round cake shaped like a pumpkin sits on a white plate with a ring of bright green shredded coconut around the base. The cake has an orange frosting layer with visible smooth ridges that mimic pumpkin grooves. On top, there is a small green frosted circle in the center representing the pumpkin stem, decorated with green icing vines and leaves curling outward. The plate rests on a wooden table with a folded orange and yellow plaid cloth on the right side. A knife with a wooden handle lies next to the plate on the left. The surface underneath everything is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe strikes a lovely balance between convenience and fresh flavor. Using spice cake mix as the base saves tons of time, while the addition of real pumpkin and baking chips gives it that homey richness you want in a Thanksgiving dessert.

Spice Cake Mix: The star base loaded with warming spices like cinnamon and nutmeg—grab a trusted brand for consistent results.
Large Eggs: Make sure they’re at room temperature to help the batter mix smoothly and rise well.
Canned Pumpkin: Not pumpkin pie filling—just pure pumpkin for that authentic moist texture and flavor.
Canola Oil: Keeps the cake tender without adding strong flavor—neutral oils work best here.
Evaporated Milk: Adds creaminess and depth; if you don’t have it, whole milk is a decent substitute.
White Baking Chips: They melt into little sweet pockets, giving surprise bursts of vanilla that pair beautifully with pumpkin spice.
Vanilla Frosting: Two cans make enough to shape the cake, tint the colors, and pipe decorations—go for creamy and smooth frostings.
Food Coloring (Red, Yellow, Green): To create the pumpkin orange and leafy green colors—it’s easier with paste or gel colors for vibrant frosting.
Sweetened Shredded Coconut: Adds texture and mimics grass or pumpkin patch foliage when tinted green.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this cake ‘my own’ depending on the occasion or what I have on hand—you can easily tweak things to match dietary needs or just add a personal flair.

Gluten-Free Version: I’ve swapped the spice cake mix for a gf-spice cake mix, and it turns out just as moist and flavorful without any hassle.
Nutty Twist: Adding chopped pecans into the batter gives a lovely crunch that my family goes crazy for.
Frosting Flavor Swap: Sometimes I mix cream cheese into the frosting for that tangy contrast which pairs beautifully with the pumpkin spice.
Mini Version: Making all cupcakes instead of large cakes helps when you want individual servings and faster baking.

How to Make Thanksgiving Pumpkin Spice Cake with Frosted Pumpkin Topper Recipe

Step 1: Mix Your Pumpkin Spice Batter

Start by preheating your oven to 350°F. In a large bowl, combine both packages of spice cake mix, eggs (make sure they’re at room temp for better texture), canned pumpkin, canola oil, and evaporated milk. Beat these together first on low speed for about 30 seconds to combine without splashing, then crank it up to medium for 2 minutes to get a smooth, well-aerated batter. The batter will be thick and rich because of the pumpkin—that’s exactly what you want! Finally, fold in white baking chips which melt while baking and add sweet vanilla bursts throughout the cake.

Step 2: Bake the Cakes and Cupcakes

Grease and flour two 12-cup fluted tube pans—you want a nice pumpkin shape that’s sturdy enough to frost and assemble. Also, grease 2 muffin pans for your cupcakes, filling each about two-thirds full. Pop them into the oven: cupcakes will take about 20 minutes, cakes closer to 40-45 minutes. Don’t skip the toothpick test—it’s the best way to avoid a soggy center. Once baked, cool in pans for 25 minutes to set, then move to wire racks to cool completely. This cooling step is huge; frosting warm cakes can turn into a mess.

Step 3: Shape Your Pumpkin

Level the flat bottoms of each cake so they sit nicely. Spread a thick layer of vanilla frosting on one cake bottom and carefully press the second one on top to form your pumpkin’s round body. This sandwich style helps the cake hold together and feel cohesive on the table.

Step 4: Color the Frosting and Assemble the Pumpkin Topper

Now for the fun part! Mix red and yellow food coloring to create a vibrant pumpkin orange—tint about three-quarters of your frosting this color. Tint the remaining frosting green for the leaves and vines. Take one cupcake, place it right-side-up in the middle on top of the pumpkin, and slather with green frosting. Then flip the other cupcake over and set it on top of the frosted one, creating the pumpkin stem. Frost the stem evenly with green. Cover the entire pumpkin cake with your orange frosting, smoothing the sides with a spatula.

Step 5: Add the Finishing Touches

Pipe curly vines and leaves on the pumpkin using the green frosting—this instantly transforms your cake from just tasty to totally festive. Mix shredded coconut with green food coloring and sprinkle it around the base of the cake to mimic a spiderweb of pumpkin patch grass. This added texture and color gives the cake a more natural, rustic look that I’ve fallen in love with over the years.

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Pro Tips for Making Thanksgiving Pumpkin Spice Cake with Frosted Pumpkin Topper Recipe

Use Room Temperature Eggs: This ensures your batter mixes evenly and yields a moist, tender crumb instead of dense.
Don’t Overbeat the Batter: Beat just long enough—overmixing can lead to a tough cake, especially with the pumpkin added.
Level Cakes for Stability: Taking the time to level the cake bottoms means your pumpkin will sit sturdily without wobbling when stacked.
Cool Completely Before Frosting: Frosting a warm cake will melt the icing and ruin your perfect pumpkin shape—patience pays off here!

How to Serve Thanksgiving Pumpkin Spice Cake with Frosted Pumpkin Topper Recipe

This image shows a round cake shaped like a pumpkin with bright orange frosting covering the whole outer layer, textured with vertical ridges to mimic the pumpkin’s natural lines. In the center top of the cake, there is a small green circular section representing the pumpkin stem, topped with smooth, shiny green frosting. Around this green center, green frosting vines and leaves swirl in a decorative pattern, adding details to the pumpkin look. The cake sits on a white plate surrounded by a ring of bright green shredded coconut or similar decoration, resembling grass. The setting is on a dark wooden surface with a folded orange and yellow plaid cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish with that green coconut ‘grass’ around the base, which is my favorite garnish because it’s both decorative and delicious—adds a little chew and color. Sometimes, I sprinkle a light dusting of cinnamon or nutmeg on top for extra fragrance just before serving.

Side Dishes

Pair this cake with warm spiced cider or a cup of coffee with cinnamon whipped cream—it really elevates the cozy vibes. It also balances nicely alongside traditional Thanksgiving dishes like roasted turkey and cranberry sauce as a sweet finale.

Creative Ways to Present

For special occasions, I like to serve the cake on a rustic wooden board and scatter real mini pumpkins and autumn leaves around it for that farmhouse charm. Playing with height by placing the cake on a cake stand helps the pumpkin shape stand out as the centerpiece.

Make Ahead and Storage

Storing Leftovers

I always keep leftover cake covered loosely with plastic wrap or in an airtight container in the fridge. It stays moist and fresh for up to 4 days, perfect for sneaking a slice here and there.

Freezing

This cake freezes well if you wrap it tightly in plastic and then in foil. I freeze it either before frosting or after decorating, and when thawed overnight in the fridge, it tastes almost as good as fresh.

Reheating

I prefer to enjoy this cake cold or at room temperature, but if you want to warm a slice, I heat it gently in the microwave for 10-15 seconds—it keeps the frosting intact while giving the cake a cozy warmth.

FAQs

Can I use fresh pumpkin instead of canned pumpkin in this Thanksgiving Pumpkin Spice Cake with Frosted Pumpkin Topper Recipe?

Yes, you can use fresh pumpkin, but you’ll need to cook and puree it first until smooth. Make sure to drain any excess moisture to prevent a soggy cake batter. Canned pumpkin is just more convenient and consistent, but fresh can definitely work if you have it on hand.
Is it okay to substitute the spice cake mix with a homemade spice cake batter?

Absolutely! If you prefer to make your own spice cake batter from scratch, it’ll work beautifully in this recipe. Just keep in mind it may slightly change the texture or baking time, so keep a close eye on your cakes while baking.
How do I prevent the green frosting from bleeding into the orange on the pumpkin top?

Make sure both areas of frosting have set a little bit before piping vines or leaves on top. You can chill the cake briefly between steps to firm up the orange frosting, helping the green details stay crisp and vibrant.
Can I make this cake ahead of time for Thanksgiving?

Yes! You can bake the cakes and cupcakes a day or two ahead, refrigerate them wrapped well, and then assemble and frost the day you want to serve. This saves you a lot of stress and keeps your decorating fresh and pretty.

Final Thoughts

This Thanksgiving Pumpkin Spice Cake with Frosted Pumpkin Topper Recipe has become a staple in my holiday celebrations. It’s the kind of dessert that sparks joy while delivering the comfort of warm spices and sweet frosting. Whether you’re baking for a crowd or just to treat your family, it’s worth the little effort to create something so special. Give it a try—I promise it’ll become one of your favorite fall traditions, just like it did for me.