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Product Used In This Recipe

Classic Turkey Pan

See Product

Pumpkin Turkey Cake

Prep: 40 Minutes

Cook: 35 Minutes

8 Servings

  • Ingredients
    • Cake:
    • 2 cups sugar
    • 3/ 4 cup vegetable oil
    • 1/ 2 cup applesauce
    • 2 cups canned solid pack pumpkin
    • 4 eggs
    • 1 teaspoon vanilla
    • 2 cups flour
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • 1/ 4 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/ 2 teaspoon nutmeg
    • 3/ 4 cup nuts
    • Frosting:
    • 1(8 oz) package cream cheese, softened
    • 4 cups powdered sugar
    • 1 tablespoon milk
    • 1/4 cup butter, softened
    • 1 teaspoon vanilla
  • Directions

      Heat oven to 350 degrees F. Grease and lightly flour turkey pan; set aside. In large bowl, combine sugar, oil, pumpkin, applesauce, eggs, and vanilla. In medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg; add to pumpkin mixture. Blend on low speed 1 minute, scraping bowl often. Increase speed to medium and beat 2 minutes. Stir in nuts.  Pour batter into pan, dividing evenly among halves. Bake at 350 degrees F for 35-40 minutes, until toothpick inserted comes out clean. Remove from oven; cool 15 minutes in pan. Remove from pan and cool completely on cooling rack. When cooled, place halves back in clean pan. Using a serrated knife, cut dome off cakes to make level. Remove one turkey half from pan and set aside. 

      In medium bowl, combine frosting ingredients and beat on low speed. Increase speed and beat until light and fluffy, adding additional milk if necessary. Spread half of frosting over cut side of cake that is in pan. Place remaining turkey half on top of frosting, pressing to set. Let stand for one hour.  Stand cake up on serving platter. Use remaining frosting to decorate as desired.

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Product Used In This Recipe

Classic Turkey Pan

See Product

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