If you’re looking to wow your guests this holiday season, I’ve got just the treat for you: my fan-freaking-tastic Thanksgiving Pumpkin Spice Cake with Colorful Frosting and Coconut Garnish Recipe. This cake is like a cozy hug in dessert form, bursting with warm pumpkin spice flavors and topped with vibrant, playful frosting that makes it as pretty as it is delicious. I absolutely love how this turns out every time, and I’m excited to share all my tips so you can make it a star at your Thanksgiving table.

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Why You’ll Love This Recipe

Rich Autumn Flavor: The pumpkin and spice cake base creates a moist, warmly spiced cake that screams Thanksgiving.
Fun, Colorful Presentation: The bright orange and green frosting with coconut “vines” makes it a playful centerpiece dessert.
Easy to Make: Using cake mixes and a few simple tricks turns this into a stress-free festive treat.
Crowd-Pleaser: Every time I’ve made this, my family goes crazy for it — the perfect sweet finale for your feast.

The image shows a round cake shaped like a pumpkin on a large white plate. The cake has one main orange layer with textured ridges all over to look like pumpkin skin. In the center, there is a small raised green circle that acts as the pumpkin stem. Green icing vines and leaves are swirled on top of the orange layer radiating from the green stem. Around the base of the cake on the white plate is a border of bright green shredded decoration that looks like grass. The plate sits on a white marbled surface with a colorful striped cloth nearby. A knife with a brown handle is placed next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love how simple this recipe is in terms of ingredients, yet how impressive it looks and tastes. You’ll find that using packaged spice cake mix gives you consistency every time, while the pumpkin and baking chips add texture and flavor nuances that make this super comforting and rich. Here are the key players:

Spice Cake Mix: Using two packages saves time and guarantees that classic pumpkin-spice flavor you want.
Large Eggs: Room temperature eggs help everything mix smoothly and give the cake the right structure.
Pumpkin (canned): Make sure to use pure pumpkin, not pie filling, for the best texture and sweetness balance.
Canola Oil: Keeps the cake moist without adding heavy flavors.
Evaporated Milk: Adds creaminess that deepens the cake’s richness.
White Baking Chips: These add just the right touch of sweet, melty bites throughout.
Vanilla Frosting: You’ll color this frosting to bring the cake to life.
Food Coloring (red, yellow, green): These give you perfect pumpkin-orange and fresh green tones.
Sweetened Shredded Coconut: Makes a fun “vine” garnish that’s surprisingly tasty and festive.

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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’m all for making recipes your own, especially at the holidays. This Thanksgiving Pumpkin Spice Cake with Colorful Frosting and Coconut Garnish Recipe is wonderful as is, but I love tweaking it to keep things fresh.

Gluten-Free Version: I once swapped the cake mix for a gluten-free spice cake mix, and it still came out moist and delicious — perfect for gluten-sensitive guests.
Dairy-Free Option: Using coconut milk instead of evaporated milk and a vegan frosting works beautifully while keeping the tropical undertones from the coconut garnish.
Spice Intensity: If you like your spices bold, I’ve added extra cinnamon and a pinch of nutmeg to the mix, which gives an even warmer profile.
Decorative Twist: Instead of cupcakes for the “stem,” I’ve sometimes used mini cinnamon sticks dipped in green frosting — so cute!

How to Make Thanksgiving Pumpkin Spice Cake with Colorful Frosting and Coconut Garnish Recipe

Step 1: Mix It Up the Right Way

Preheat your oven to 350°F — that’s a golden temperature for baking this cake perfectly. Start by combining the two packages of spice cake mix, six room-temperature eggs, one can of pumpkin, 2/3 cup of canola oil, and 2/3 cup evaporated milk in a large bowl. I found that beating it first on low speed for about 30 seconds, then cranking it to medium for 2 full minutes, gets the batter just right — nice and smooth but still airy enough for a fluffy cake.

Step 2: Adding the Sweet Touch

Fold in white baking chips — these little nuggets give unexpected sweet pops that your family is going to adore. Be gentle so you don’t overmix and toughen the cake. Then grease your pans well to make sure nothing sticks: fill two muffin cups about two-thirds full (these become the cute “stems”) and the rest into two greased and floured 12-cup fluted tube pans. This shape helps mimic a pumpkin’s roundness once assembled — I love this charming detail!

Step 3: Baking and Cooling

Bake the cupcakes for about 20 minutes, and the cakes for 40 to 45 minutes — the classic toothpick test should come out clean when they’re done. Don’t rush cooling, though. After baking, let them cool in the pans for 25 minutes so they set, then transfer to wire racks to cool completely. Trust me, frosting warm cake? It’s a messy nightmare you want to avoid.

Step 4: Assemble the Pumpkin Shape

Once cooled, level the bottoms of each cake for stability. Take one cake bottom, spread a generous layer of vanilla frosting, then stack the other cake bottom on top, creating a round pumpkin base. I like to press gently but firmly so it stays put without squeezing out the frosting. This is where the magic of the design really starts to show!

Step 5: Color Your Frosting and Decorate

Mix red and yellow food coloring into around three-fourths of your vanilla frosting to create a beautiful pumpkin orange. Tint the rest green for leaves and vines. Place one cupcake upright in the center of your pumpkin cake — this is your stem base. Add a dollop of green frosting on the cupcake, and gently press the second cupcake upside down on top, then cover both cupcakes with more green frosting. Use the orange frosting to cover the pumpkin body fully. I love piping curly green vines and leaves for that whimsical final touch — it’s easier than it looks, and your guests will swoon over the detail.

Step 6: Finish with That Coconut Garnish

To get those lovely green vines around the base, toss shredded coconut with some green food coloring and sprinkle generously. This little detail adds texture and a pop of color that ties the whole pumpkin look together. Plus, the coconut adds a subtle sweetness and chew that’s honestly addictive. I never skip it!

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Pro Tips for Making Thanksgiving Pumpkin Spice Cake with Colorful Frosting and Coconut Garnish Recipe

Room Temperature Ingredients: I always make sure my eggs are room temperature before mixing — it helps the batter blend beautifully and gives a tender crumb.
Don’t Skip the Cooling Time: Frosting warm cake leads to sliding and melting—trust me, let it cool completely for a flawless finish.
Use Fluted Tube Pans: These pans create that classic pumpkin roundness that makes assembling the cake a breeze.
Color Testing: Mix a small dollop of frosting with your food colors first to get your pumpkin orange just right before coloring all your frosting.

How to Serve Thanksgiving Pumpkin Spice Cake with Colorful Frosting and Coconut Garnish Recipe

A round cake shaped like a pumpkin sits on a white plate on a white marbled surface. The cake has one main layer covered with smooth, bright orange frosting with vertical grooves to mimic pumpkin ridges. The top center is covered with a thick round patch of green frosting, acting as the pumpkin stem. Green frosting vines and leaves swirl around the top and slightly down the sides, adding decoration. The base of the cake is surrounded by a layer of bright green shredded, textured material resembling grass. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually stick to the green coconut for the “vines” because it’s simple and tasty, but I’ve also sprinkled crushed pecans around the base for extra crunch and autumn vibe. Fresh sage or rosemary sprigs make a beautiful fragrant garnish too if you want a more natural centerpiece look.

Side Dishes

Because this cake is so rich and spiced, I love serving it with light side dishes like a crisp apple salad or a simple bowl of fresh berries to balance sweetness. A dollop of whipped cream or vanilla ice cream is a classic crowd-pleaser alongside it.

Creative Ways to Present

For a fun presentation, I’ve tucked mini fondant pumpkins around the base or piped little pumpkins in the plate with leftover frosting. Sometimes I place the assembled cake on a rustic wooden board with cinnamon sticks and small gourds nearby — it really amps up the fall festive feel. If you’re feeling fancy, dust a little cinnamon or nutmeg over the cake for an extra cozy touch.

Make Ahead and Storage

Storing Leftovers

I always store any leftovers tightly covered in the fridge. This cake holds up wonderfully for 3-4 days refrigerated, and the frosting stays moist without drying out. You might want to let slices sit at room temperature for 30 minutes before serving again for the best texture.

Freezing

If you want to freeze the cake, wrap it tightly in plastic wrap, then foil, and freeze up to 2 months. I recommend freezing before frosting — bake and cool cakes fully, freeze them separately, then thaw and decorate right before serving. It keeps the frosting fresh and vibrant.

Reheating

Since this is a spiced cake with frosting, I usually don’t warm it up in the microwave — it can affect texture and frosting appearance. Instead, I let slices come to room temp naturally, which brings out all the flavors beautifully without melting the frosting.

FAQs

Can I use fresh pumpkin instead of canned pumpkin for this recipe?

You can absolutely use fresh pumpkin puree, but make sure it’s cooked and pureed until smooth first. Keep in mind fresh puree can have more moisture, so you might need to adjust baking time slightly or reduce other liquids to maintain the right batter consistency.
What if I don’t have food coloring — can I skip the colorful frosting?

Totally! The cake still tastes fantastic with plain vanilla frosting. The colorful frosting is mainly for the festive look, but the flavors shine through no matter what. You can get creative with natural colorings like beet juice or spinach powder if you want a natural tint.
How long does this Thanksgiving Pumpkin Spice Cake keep fresh?

This cake stays fresh in the refrigerator for about 3-4 days when properly covered. For longer storage, it freezes well un-frosted for up to 2 months.
Can I make cupcakes only instead of the layered cake?

Absolutely! You can bake only cupcakes using the same batter and frosting. They’re great for individual servings and faster baking—plus, they still look adorable with green frosting “stems.”

Final Thoughts

This Thanksgiving Pumpkin Spice Cake with Colorful Frosting and Coconut Garnish Recipe quickly became one of my favorite festive desserts because it balances ease, flavor, and visual wow factor so effortlessly. If you want a cake that feels homemade but looks like it belongs at a fancy party, this is it. I promise your family and friends will ask for seconds — and you’ll feel like a kitchen rockstar delivering all that pumpkin magic. Give it a try and enjoy every cozy, colorful bite!