THANKSGIVING CAKE RECIPES

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mixes, eggs, pumpkin, oil and milk; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in baking chips. Fill 2 greased muffin cups two-thirds full. Pour remaining batter into 2 greased and floured 12-cup fluted tube pans., Bake until a toothpick inserted in the center comes out clean, 20 minutes for cupcakes and 40-45 minutes for cakes. Cool in pans for 25 minutes; remove to wire racks to cool completely., Level the bottom of each cake. Spread 1 cake bottom with frosting; place cake bottoms together to form a pumpkin. Set aside. , Combine red and yellow food coloring to make orange; tint about three-fourths of the frosting. Tint remaining frosting green., Place 1 cupcake right side up in the center of the cake to support the stem. Place a dollop of green frosting on the cupcake and top with remaining cupcake, upside down; frost with green frosting. Frost the cake with orange frosting., With green frosting, pipe curly vines and leaves. Combine coconut with green food coloring; sprinkle around base of cake.

Steps:

• Heat oven to 350°F.Butter one 9-inch round cake pan, line bottom of pan with parchment paper, and butter parchment. Lightly flour buttered pan, tapping out excess. In a bowl, whisk together flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a second bowl, whisk pumpkin and brown sugar, then whisk in eggs and oil until smooth. While whisking, gradually add dry ingredients and whisk just until smooth. Transfer to the prepared pan and bake until top springs back when gently pressed and toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool in the pan 10 minutes, then invert, discard parchment, and let cool completely on a wire rack.
  Follow step 1 from Pumpkin Cake (above). In a bowl, whisk together flour, baking powder, baking soda, and salt. In a second bowl, whisk molasses, corn syrup, and bourbon. Using an electric mixer, beat butter and brown sugar until fluffy. Beat in eggs 1 at a time. Reduce speed to low and add flour mixture in 3 parts, alternating with buttermilk, beating until smooth; beat in molasses mixture, then stir in pecans. Transfer batter to the prepared pan and bake until top springs back when gently pressed and toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan 10 minutes, then invert, discard parchment, and let cool completely on a wire rack.  Follow step 1 from Pumpkin Cake (above). In a bowl, whisk together flour, baking powder, baking soda, and salt. Using an electric mixer, beat butter and
  sugar until light and fluffy, then beat in eggs 1 at a time. Beat in vanilla. Reduce speed to low and add flour mixture in 3 parts, alternating with buttermilk. Using a spatula, fold in cranberries and ginger. Transfer batter to the prepared pan; bake until top springs back when gently pressed and toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool in the pan 10 minutes, then invert, discard parchment, and let cool completely on a wire rack.
  Using an electric mixer,beat cream cheese on medium until very smooth.  Add unsalted butter; beat on medium-high until smooth and fluffy. Beat in confectioners’ sugar, lemon juice, and kosher salt until smooth.
  If cakes have rounded tops, use a serrated knife to trim and make flat.  Place pecan cake on a cake plate and pipe cream cheese frosting around the edge of the cake (this will create a dam, preventing the cake from bulging and the frosting from escaping). Spread about 3/4 cup frosting evenly inside dam. Top with cranberry cake layer and repeat with frosting. Top with pumpkin cake and refrigerate until chilled, about 30 minutes.  Frost top and side of cake with remaining frosting, spreading on side so you can see cake through frosting. Chill until ready to serve or up to overnight.  Decorate with sugared rosemary (brush rosemary with corn syrup, coat in sugar, and let set 10 minutes).