Forget all the fuss about Thanksgiving turkey. The real showstoppers of the day are the Thanksgiving desserts. From traditional pumpkin pie to easy-to-transport pecan pie bars, there are so many options to finish off your Thanksgiving feast. When it comes to crafting a stellar Thanksgiving spread, there are a few holiday party tips you should keep in mind to prepare a balanced selection. We love potluck-style dessert tables (there’s no way you have time to bake all those different pies!), but be sure to have each guest sign up for a dessert ahead of time so you don’t end up with three pumpkin pies and no pecan. Yes, of course Grandma Sue can bake her famous Peanut Butter Kisses, but organizing and coordinating ahead of time will save lots of hassle later. Present lots of different choices that range from lighter to heavier dishes and vary in scale, from bite-sized bars to decadent cakes, and be sure to accommodate any dietary restrictions with at least one dessert. You can’t go wrong making too many Thanksgiving desserts, but it’ll be a tragedy if you have too few–even after all of that turkey! Share these recipes with friends and family to guarantee there will be a winning spread.
Pumpkin Spice Magic Cake
Don’t be the guest who brings another store-bought pumpkin pie to the table. This Pumpkin Spice Magic Cake is one of a kind.
Pumpkin Spice Magic Cake
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 1/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup canned pumpkin
- 1/3 cup whole buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup jarred cajeta (Mexican caramel sauce) or caramel sauce, divided
- 1 (14-oz.) can sweetened condensed milk
- 1 (12-oz.) can evaporated milk
- 4 ounces cream cheese, softened
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/3 cup chopped toasted pecans
- Cajeta (Mexican caramel sauce) or caramel sauce, for serving
- Step 1Prepare the Cake: Fill a large roasting pan with hot water to a depth of 2 inches; place on rack in lower third of oven. Preheat oven to 350°F. Generously coat a 14-cup light-colored Bundt pan with cooking spray.
- Step 2Beat butter, granulated sugar, and brown sugar in bowl of a heavy-duty stand mixer on medium speed until light and fluffy, about 3 minutes. Add egg; beat just until blended. Sift together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. Whisk together pumpkin, buttermilk, and vanilla in a separate bowl. Add flour mixture to butter mixture alternately with pumpkin mixture, beginning and ending with flour mixture, beating on low speed after each addition (batter will be thick).
- Step 3Evenly pour 1⁄4 cup of the cajeta into prepared Bundt pan. Gently spoon batter over cajeta; smooth top of batter. Set aside.
- Step 4Prepare the Flan: Place condensed milk, evaporated milk, cream cheese, eggs, and vanilla in a blender. Process on high speed until completely combined, about 30 seconds, stopping to scrape down sides as needed. Pour mixture over batter in Bundt pan. Cover loosely with aluminum foil.
- Step 5Carefully remove roasting pan with hot water from preheated oven. (Water should be steaming when removed from oven.) Gently place Bundt pan in prepared roasting pan, and return to oven. Bake at 350°F until a wooden pick inserted in center comes out clean, 1 hour and 30 minutes to 1 hour and 45 minutes, rotating Bundt pan halfway through bake time.
- Step 6Remove Bundt pan from roasting pan; transfer to a wire rack to cool until slightly warm, about 45 minutes. Gently invert onto a rimmed serving plate. Spoon remaining 1⁄4 cup cajeta over top; sprinkle with pecans. Serve additional cajeta on the side.
Article by By Pam Lolley for Southern Living™
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