Thanksgiving Pumpkin Spice Cake with Festive Frosting and Coconut Accents Recipe

I’m so excited to share this Thanksgiving Pumpkin Spice Cake with Festive Frosting and Coconut Accents Recipe because it brings all the cozy fall flavors we love into one stunning dessert. When I first made this pumpkin spice cake, I was blown away by how the tender cake paired with colorful frosting and a surprise touch of coconut created a vibe that’s perfect for any holiday gathering. Stick with me, and I’ll walk you through every detail so your cake turns out as beautiful and tasty as mine!

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Ingredients You’ll Need

These ingredients are all about balancing classic pumpkin spice flavors with easy-to-find pantry staples. Using a spice cake mix saves time and ensures consistent spice notes, while canned pumpkin adds natural moisture and that beloved fall vibe.

• Spice Cake Mix: Using two packages gives a rich, warmly spiced base without the guesswork.
• Eggs: Room temperature eggs help keep the batter light and fluffy.
• Pumpkin: Canned pumpkin blends perfectly for moisture and subtle earthiness.
• Canola Oil: Neutral oil keeps the cake moist without overpowering flavors.
• Evaporated Milk: Adds creaminess and depth to the batter.
• White Baking Chips: Little bursts of sweetness that melt into luscious pockets within the cake.
• Vanilla Frosting: Two cans to cover and decorate your festive cake generously.
• Food Coloring (Red, Yellow, Green): To custom tint frosting into bright pumpkin orange and leafy green shades.
• Sweetened Shredded Coconut: Getting the kind that flakes nicely will help your green “vines” stand out.

Variations

What I really love about this Thanksgiving Pumpkin Spice Cake with Festive Frosting and Coconut Accents Recipe is how easy it is to make it your own. I often tweak little things to suit my mood or dietary needs, and it always comes out great!

• Dairy-Free Version: I’ve swapped evaporated milk for coconut milk and used dairy-free frosting for vegan guests—still delicious and moist!
• Nutty Twist: Adding chopped pecans into the batter is something I tried last year, which gave a lovely crunch that my family adored.
• Spice Boost: When you want that extra kick, sprinkle in some freshly grated nutmeg and cloves with the cake mix for deeper autumn spices.
• Mini Pumpkin Cakes: For a fun party or kid-friendly version, I make mini cakes in little molds and decorate with the same festive frosting.

How to Make Thanksgiving Pumpkin Spice Cake with Festive Frosting and Coconut Accents Recipe

Step 1: Combine Your Base Ingredients with Care

Start by preheating your oven to 350°F—that’s key for even baking. In a large bowl, add your two spice cake mixes, then crack in six large room temperature eggs, a whole 15-ounce can of pumpkin, ⅔ cup canola oil, and ⅔ cup evaporated milk. I like to mix on low speed first to gently combine everything for about 30 seconds, then ramp it up to medium and beat for 2 full minutes. This ensures a smooth batter that will rise beautifully. Once your batter is ready, gently stir in those 2 cups of white baking chips for some sweet pockets of melty goodness.

Step 2: Prep Your Pans and Pour

Grease two cupcake pans and fill each cup about two-thirds full with batter—you’ll get deliciously soft cupcakes. Then, pour the rest of the batter into two greased and floured 12-cup fluted tube pans. I love using the tube pan because it perfectly shapes the big pumpkin body. Make sure to tap the pans lightly on the counter to release air bubbles before popping them in the oven.

Step 3: Bake to Perfection and Cool Completely

The cupcakes should take around 20 minutes to bake, while the larger cakes will need about 40 to 45 minutes. Use the classic toothpick test—insert one in the center, and if it comes out clean, they’re ready! After baking, let the cakes cool in their pans for 25 minutes, then carefully transfer them to wire racks to cool completely. This step is crucial; frosting a warm cake can make everything melt in the wrong way.

Step 4: Shape and Assemble Your Pumpkin

Once cool, level the bottom edges of each cake so they sit flat. Spread a layer of vanilla frosting on one cake bottom before sandwiching it together with the other cake bottom—this forms the pumpkin’s round body. Now your cake is starting to look like a true pumpkin masterpiece!

Step 5: Create Your Festive Frosting Palette

Mix red and yellow food coloring to make a lovely pumpkin orange. Tint about three-quarters of the frosting with this shade to cover the main cake. Save the rest of your frosting for a vibrant green tint to mimic pumpkin vines and leaves. This part is such a fun creative moment—I always enjoy seeing the cake come to life with color.

Step 6: Assemble the Stem and Frost the Pumpkin

Place one cupcake upright in the center of your pumpkin cake—this will support the stem. Add a dollop of green frosting on top, then carefully top with the remaining cupcake, upside down. Cover the small stacked cupcakes with green frosting to form the pumpkin’s stem. Using the orange frosting, spread it all over the large cake body smoothly.

Step 7: Pipe Vines and Add Coconut Magic

With the reserved green frosting, pipe fun curly vines and leaves around your pumpkin for that homegrown look. Then, mix shredded coconut with green food coloring until it’s vibrantly green, and sprinkle it around the base. The first time I tried this step, my kids thought the cake looked like a real pumpkin patch—I love how it makes dessert time extra special.

How to Serve Thanksgiving Pumpkin Spice Cake with Festive Frosting and Coconut Accents Recipe

Garnishes

I like to keep additional garnishes simple—sometimes adding a few toasted pecans or a light dusting of cinnamon around the cake platter adds a rustic warmth. A sprig of fresh rosemary or thyme nearby also mimics the vine look and adds a gentle scent that guests always comment on.

Side Dishes

This cake pairs wonderfully with spiced cider or a robust cup of coffee. For an afternoon gathering, serve alongside creamy mashed sweet potatoes or a bright cranberry salad to keep those autumn flavors balanced and festive.

Creative Ways to Present

If you’re hosting a party, try placing your pumpkin cake on a wooden cake stand surrounded by mini pumpkins and autumn leaves for a centerpiece that steals the show. I’ve also layered it with edible flowers for a bit of elegance during holiday brunches. Using different sizes of tube pans to create a tiered pumpkin cake is a fun upgrade that really wows guests.

Make Ahead and Storage

Storing Leftovers

After the party, I usually cover any leftover cake tightly with plastic wrap and keep it in the fridge. This keeps it fresh for about 3 to 4 days. The frosting holds beautifully, and the cake doesn’t dry out, which I’ve found happens to other pumpkin desserts if left out too long.

Freezing

I’ve had success freezing unfrosted cake layers wrapped well in plastic and foil. When you’re ready, thaw them overnight in the fridge and then frost fresh for best results. Freezing the fully frosted cake is a little trickier, but you can freeze it wrapped tightly with minimal damage to the decorations—just defrost inside the fridge slowly to avoid condensation.

Reheating

Since it’s a moist, tender cake, I prefer enjoying leftovers cold or at room temperature. But if you want it a bit warmer, pop a slice in the microwave for about 15 seconds—just enough to revive the softness without melting the frosting.

FAQs

Final Thoughts

This Thanksgiving Pumpkin Spice Cake with Festive Frosting and Coconut Accents Recipe has become one of my all-time favorites, especially for holiday get-togethers. I love how it effortlessly captures that warm, seasonal feeling and adds a playful, colorful twist to the dessert table. If you’re looking for a show-stopping cake that’s as fun to make as it is to eat, I promise you’ll find joy in this recipe. Give it a try, and I bet your family and friends will be asking for it year after year—just like mine do!

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