12 Friendsgiving Cake Ideas: Pumpkin, Apple Cider, Maple, and More

A Friendsgiving cake has a different job than a Thanksgiving dessert. It has to travel, feed a mixed crowd, and hold its own next to whatever everyone else brings. These 12 Friendsgiving cake ideas cover every version of that brief: tall pumpkin layer cakes for the host, sturdy Bundts for the guest who is driving across town, mini cakes for a small table, and a vegan option so nobody skips dessert.

The full recipe sits right under each cake, so there is nothing to click through. None of them are strictly for Friendsgiving, either. They work just as well as Thanksgiving cake ideas, and a few, like the cranberry orange Bundt, carry straight into the holiday cakes of December. Most can be made a day ahead, which frees up your oven for the sides.

Planning a full holiday menu? Don't miss my collection of Thanksgiving finger foods or this collection of Friendsgiving food ideas: they are perfect for sharing before the cake comes out.

Jump to:

• Pin It For Later
• Which Friendsgiving Cake Fits Your Gathering?
• Heart-Shaped Friendsgiving Cake
• Brown Butter Pumpkin Layer Cake
• Apple Cider Donut Cake
• Autumn Cake With Figs, Pears, and Caramel
• Cranberry Orange Bundt Cake
• Pumpkin Layer Cake With Caramel and Pecans
• Mini Pumpkin Spice Latte Bundt Cakes
• Maple Pecan Loaf Cake
• Orange Vintage Cake
• Pumpkin-Shaped Cake
• Sticky Toffee Cake
• Vegan Pumpkin Spice Cake
• Friendsgiving Cake FAQ
• More Recipes For The Holidays

Pin It For Later

Which Friendsgiving Cake Fits Your Gathering?

Match the cake to the situation and the rest of your Friendsgiving food ideas fall into place.

• Hosting and want a centerpiece: the Autumn Cake with figs and pears, the Pumpkin Layer Cake with Caramel and Pecans, or the Heart-Shaped Friendsgiving Cake.
• Bringing dessert to someone else's place: the Apple Cider Donut Cake, Cranberry Orange Bundt Cake, or Maple Pecan Loaf Cake. None of them has frosting that smudges in the car.
• Small group of four to six: the Mini Pumpkin Spice Latte Bundt Cakes or the Sticky Toffee Cake.
• Vegan or dairy-free guest: the Vegan Pumpkin Spice Cake, which is fully plant-based, frosting included.
• Want something playful for a younger crowd: the Pumpkin-Shaped Cake.

Heart-Shaped Friendsgiving Cake

This heart-shaped Friendsgiving cake is a simple brown sugar spice cake with orange zest, baked in a heart pan and covered in cream cheese frosting. The crumbs from leveling the top become the orange crumble scattered over it, alongside toasted pecans, mandarin segments, and raspberries. As fall heart cakes go, it is one of the easiest cute fall cakes to pull off, and it says thank you to your friends without a word.
Serves: 10 | Prep: 25 minutes | Bake: 30 to 35 minutes | Pan: 9-inch heart pan

Ingredients

• Cake
  • 1¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon fine salt
  • ½ cup neutral oil
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
• Cream cheese frosting
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
• Topping
  • ½ cup pecans, toasted and chopped
  • 1 mandarin, peeled and segmented
  • ½ cup fresh raspberries

Instructions

1. Heat the oven to 350°F. Grease the heart pan, line the bottom with parchment, and grease the parchment.
2. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl.
3. In a large bowl, whisk the oil, both sugars, and orange zest until smooth. Whisk in the eggs one at a time, then the buttermilk and vanilla.
4. Fold the dry ingredients into the wet just until no flour streaks remain. Pour into the pan.
5. Bake 30 to 35 minutes, until a toothpick in the center comes out clean. Cool 15 minutes in the pan, then turn out onto a rack and cool completely.
6. Level the domed top with a serrated knife. Crumble the trimmings between your fingers and toast them on a sheet pan at 300°F for 8 to 10 minutes, until dry and slightly crisp.
7. Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt and beat until fluffy.
8. Set the cake cut side down on a plate and frost the top and sides. Scatter the toasted crumbs and pecans over one half of the heart, then pile the mandarin segments and raspberries at the top curve. Refrigerate until 30 minutes before serving.

No heart pan? Bake in an 8-inch round and an 8-inch square, cut the round in half, and set the halves against two sides of the square turned on its point.

Brown Butter Pumpkin Layer Cake

Browned butter gives this three-layer pumpkin cake a toasty, nutty depth that plain butter cannot. The layers stay naked on the sides with brown butter cream cheese frosting spread between them, then everything gets a dusting of cinnamon sugar. Of all the fall theme cakes here, it looks the most bakery-level with no piping skills needed.
Serves: 10 to 12 | Prep: 40 minutes, plus chilling | Bake: 28 to 32 minutes | Pan: three 6-inch round pans

Ingredients

• Cake
  • ¾ cup (170 g) unsalted butter
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ teaspoon fine salt
  • 1½ cups pumpkin puree (not pie filling)
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 3 large eggs, room temperature
  • ⅓ cup buttermilk
  • 2 teaspoons vanilla extract
• Brown butter cream cheese frosting
  • ½ cup (113 g) unsalted butter
  • 8 ounces cream cheese, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
• Topping
  • 1 tablespoon granulated sugar mixed with ½ teaspoon ground cinnamon

Instructions

1. For the frosting butter, melt the ½ cup butter in a light-colored saucepan over medium heat, swirling, until the milk solids turn deep golden and it smells nutty, 5 to 7 minutes. Pour into a bowl, scraping in the browned bits, and refrigerate until soft-set like room temperature butter, 45 to 60 minutes.
2. Brown the ¾ cup cake butter the same way. Cool 15 minutes so it is warm but not hot.
3. Heat the oven to 350°F. Grease three 6-inch pans and line the bottoms with parchment.
4. Whisk the flour, baking soda, baking powder, spices, and salt in a bowl.
5. In a large bowl, whisk the pumpkin, both sugars, eggs, buttermilk, and vanilla until smooth. Whisk in the browned butter.
6. Fold in the dry ingredients until just combined. Divide evenly among the pans.
7. Bake 28 to 32 minutes, until the tops spring back and a toothpick comes out clean. Cool 15 minutes in the pans, then turn out and cool completely.
8. Beat the chilled brown butter with the cream cheese until smooth. Add the powdered sugar, vanilla, and salt and beat until fluffy.
9. Stack the layers with a thick layer of frosting between each and a swirl on top, leaving the sides bare. Chill 30 minutes to set, then sprinkle with the cinnamon sugar.

Apple Cider Donut Cake

This apple cider donut cake bakes all the flavor of an orchard donut into one Bundt, with no frying. Boiled-down cider goes into the batter and gets brushed over the warm cake, so the cinnamon sugar coating sticks and turns glossy. It travels without a scratch, which makes it a smart Friendsgiving dessert to bring when someone else is hosting.
Serves: 12 | Prep: 20 minutes | Cider reduction: 25 to 30 minutes | Bake: 45 to 50 minutes | Pan: 10- to 12-cup Bundt pan

Ingredients

• Cake
  • 4 cups apple cider
  • 3 cups (375 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ teaspoon fine salt
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup unsweetened applesauce
  • 2 teaspoons vanilla extract
• Coating
  • ½ cup granulated sugar (or half turbinado for extra sparkle)
  • 1½ teaspoons ground cinnamon

Instructions

1. Simmer the cider in a wide saucepan over medium-high heat until it reduces to 1 cup, 25 to 30 minutes. Measure out ⅔ cup for the batter and keep the remaining ⅓ cup warm for brushing.
2. Heat the oven to 350°F. Grease the Bundt pan thoroughly, working into every ridge, then dust with flour.
3. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
4. In a large bowl, whisk the melted butter with both sugars until smooth. Whisk in the eggs one at a time, then the applesauce, vanilla, and ⅔ cup cider reduction.
5. Fold the dry ingredients into the wet just until no dry streaks remain. Scrape into the pan and level the top.
6. Bake 45 to 50 minutes, until a skewer in the thickest part comes out with a few moist crumbs.
7. Cool in the pan 15 minutes, then invert onto a rack set over a sheet pan. Brush the warm cake all over with the reserved cider reduction.
8. Stir together the coating sugar and cinnamon. Pat it onto the top and sides by the handful while the cake is still warm and tacky.

Autumn Cake With Figs, Pears, and Caramel

This autumn cake starts with brown sugar vanilla layers and a lightly spiced buttercream, then gets piled high with fresh figs, red grapes, pear slices, pecans, and a drizzle of caramel. The fruit does all the decorating, so the frosting only needs simple ridged sides. Among fall themed cakes, this is the one to make when you want the table to go quiet for a second.
Serves: 12 to 14 | Prep: 45 minutes | Bake: 30 to 35 minutes | Pan: two 8-inch round pans

Ingredients

• Cake
  • 2½ cups (315 g) all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, room temperature
• Spiced buttercream
  • 1 cup (226 g) unsalted butter, softened
  • 3½ cups powdered sugar
  • 2 to 3 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch of salt
• Topping
  • 5 or 6 fresh figs, halved or quartered
  • 1 cup red grapes
  • 1 firm ripe pear, thinly sliced
  • ½ cup pecan halves, toasted
  • ⅓ cup thick caramel sauce, slightly warmed
  • Edible dried rose petals (optional)

Instructions

1. Heat the oven to 350°F. Grease two 8-inch pans and line the bottoms with parchment.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and cardamom in a bowl.
3. Beat the butter and both sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla.
4. On low speed, add the dry ingredients in three additions, alternating with the buttermilk in two, starting and ending with the dry.
5. Divide between the pans and bake 30 to 35 minutes, until a toothpick comes out clean. Cool 10 minutes, turn out, and cool completely.
6. Beat the butter until pale, about 3 minutes. Add the powdered sugar, cream, vanilla, cinnamon, and salt and beat until smooth and fluffy.
7. Level the layers if needed. Stack with a thick layer of buttercream between them, then frost the top and sides. Hold an offset spatula against the side and rotate the cake slowly, moving the spatula up a notch each turn, to make horizontal ridges.
8. Just before serving, pile the figs, grapes, and pear slices on top. Tuck in the pecans, drizzle with caramel, and scatter the rose petals if using. Cut figs weep juice, so add the fruit within an hour of serving.

Cranberry Orange Bundt Cake

This cranberry orange Bundt cake is a sour cream pound cake packed with orange zest and fresh cranberries, finished with an orange glaze and glossy poached cranberries on top. The tart berries keep all that buttery richness in check. It is one of the best Thanksgiving cakes to make ahead, and a Friendsgiving cake that tastes even better on day two.
Serves: 12 to 14 | Prep: 25 minutes | Bake: 55 to 65 minutes | Pan: 10- to 12-cup Bundt pan

Ingredients

• Cake
  • 3 cups (375 g) all-purpose flour, plus 1 tablespoon for the berries
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 cup (226 g) unsalted butter, softened
  • 2 cups granulated sugar
  • Zest of 2 oranges
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup full-fat sour cream, room temperature
  • ¼ cup fresh orange juice
  • 2 cups fresh or frozen cranberries (do not thaw frozen)
• Orange glaze
  • 1½ cups powdered sugar
  • 1 tablespoon unsalted butter, melted
  • 2 to 3 tablespoons fresh orange juice
• Glossy cranberries
  • 1 cup fresh cranberries
  • ¼ cup granulated sugar
  • 2 tablespoons water

Instructions

1. Heat the oven to 350°F. Grease the Bundt pan thoroughly and dust with flour.
2. Whisk the 3 cups flour, baking powder, baking soda, and salt in a bowl.
3. Rub the orange zest into the sugar with your fingertips until fragrant. Beat with the butter until pale and fluffy, 3 to 4 minutes.
4. Beat in the eggs one at a time, then the vanilla.
5. On low speed, add the dry ingredients in three additions, alternating with the sour cream and orange juice, starting and ending with the dry.
6. Toss the cranberries with the remaining 1 tablespoon flour and fold them in. Spread into the pan.
7. Bake 55 to 65 minutes, until a skewer comes out clean. Cool 15 minutes in the pan, then invert onto a rack and cool completely.
8. For the topping, simmer the cranberries, sugar, and water over medium heat just until the berries turn glossy and a few begin to pop, 3 to 4 minutes. Cool.
9. Whisk the glaze ingredients until thick but pourable. Spoon over the cake so it runs down the ridges, then top with the glossy cranberries.

Pumpkin Layer Cake With Caramel and Pecans

Three layers of moist pumpkin spice cake, cream cheese frosting all the way around, and a caramel drip running down the sides make this the showpiece of the lineup. Toasted pecans on top and around the base add crunch against all that softness. If you only bake one of these Thanksgiving treats this year, the pumpkin caramel combination makes this a strong pick.
Serves: 12 | Prep: 50 minutes, plus chilling | Bake: 30 to 35 minutes | Pan: three 6-inch round pans

Ingredients

• Cake
  • 2¼ cups (280 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 can (15 ounces) pumpkin puree
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • ⅔ cup neutral oil
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
• Cream cheese frosting
  • 12 ounces cream cheese, softened
  • ¾ cup (170 g) unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
• Topping
  • ½ cup thick caramel sauce, room temperature
  • 1 cup pecans, toasted and chopped, plus a few halves

Instructions

1. Heat the oven to 350°F. Grease three 6-inch pans and line the bottoms with parchment.
2. Whisk the flour, baking powder, baking soda, salt, and spices in a bowl.
3. In a large bowl, whisk the pumpkin, both sugars, oil, eggs, and vanilla until smooth.
4. Fold in the dry ingredients until no streaks remain. Divide evenly among the pans.
5. Bake 30 to 35 minutes, until a toothpick comes out clean. Cool 15 minutes, turn out, and cool completely.
6. Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until fluffy.
7. Stack the layers with a generous layer of frosting between each, then frost the top and sides in a thick, loose coat. Chill 30 minutes so the frosting firms up.
8. Spoon the caramel around the top edge, nudging it over so it drips down the sides, then spread the rest over the top. Press chopped pecans around the base, then pile the remaining chopped pecans and halves on top.

Mini Pumpkin Spice Latte Bundt Cakes

These mini pumpkin spice latte Bundt cakes have espresso powder and brewed coffee in the batter, so they taste like the drink instead of just smelling like it. A creamy coffee glaze runs down the sides and pools on the plate. They are one of the easiest Friendsgiving dessert ideas for small tables, since everyone gets their own.
Makes: 12 mini cakes | Prep: 20 minutes | Bake: 20 to 24 minutes | Pan: two 6-cavity mini Bundt pans (1-cup wells)

Ingredients

• Cakes
  • 2½ cups (315 g) all-purpose flour
  • 1 tablespoon instant espresso powder
  • 2½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon fine salt
  • 1 can (15 ounces) pumpkin puree
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • ¾ cup neutral oil
  • 3 large eggs, room temperature
  • ¼ cup strong brewed coffee, cooled
  • 2 teaspoons vanilla extract
• Latte glaze
  • 1½ cups powdered sugar
  • 1 teaspoon instant espresso powder dissolved in 1 teaspoon hot water
  • 3 to 4 tablespoons heavy cream or milk
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
• Topping
  • Ground cinnamon for dusting
  • ¼ cup pecans, finely chopped

Instructions

1. Heat the oven to 350°F. Grease every well of the pans thoroughly, including the center tubes.
2. Whisk the flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
3. In a large bowl, whisk the pumpkin, both sugars, oil, eggs, coffee, and vanilla until smooth.
4. Fold in the dry ingredients just until combined. Divide among the 12 wells, filling each about two-thirds full.
5. Bake 20 to 24 minutes, until the tops spring back and a toothpick comes out clean. With only one pan, bake in two rounds, cleaning and regreasing between batches.
6. Cool 10 minutes in the pan, then invert onto a rack and cool completely.
7. Whisk the glaze ingredients until thick and creamy. Spoon over each cake, letting it run down the sides, then dust with cinnamon and scatter with pecans.

Maple Pecan Loaf Cake

This maple pecan loaf cake is sweetened partly with pure maple syrup and studded with toasted pecans, then topped with a thick maple glaze and whole pecan halves. A loaf slices neatly into thin pieces, which makes it a Friendsgiving cake that stretches further on a crowded table than you would expect. It is also Thanksgiving baking you can wrap in parchment for a hostess gift.
Serves: 10 | Prep: 20 minutes | Bake: 50 to 60 minutes | Pan: 9x5-inch loaf pan

Ingredients

• Cake
  • 1¾ cups (220 g) all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ teaspoon ground cinnamon
  • ½ cup (113 g) unsalted butter, softened
  • ½ cup packed light brown sugar
  • ½ cup pure maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream, room temperature
  • ¾ cup pecans, toasted and chopped
• Maple glaze
  • 1 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon unsalted butter, melted
  • Pinch of salt
• Topping
  • 8 to 10 pecan halves, plus 2 tablespoons chopped pecans

Instructions

1. Heat the oven to 350°F. Grease the loaf pan and line it with a parchment sling.
2. Whisk the flour, baking powder, baking soda, salt, and cinnamon in a bowl.
3. Beat the butter and brown sugar until fluffy, 2 to 3 minutes. Beat in the maple syrup (it will look curdled, which is fine), then the eggs one at a time and the vanilla.
4. On low speed, add half the dry ingredients, then the sour cream, then the rest of the dry. Fold in the chopped pecans.
5. Scrape into the pan and bake 50 to 60 minutes, until a skewer in the center comes out clean. If the top browns too fast, tent loosely with foil after 35 minutes.
6. Cool 15 minutes in the pan, lift out, and cool completely on a rack.
7. Whisk the glaze ingredients until thick. Spread over the top, letting it drip down the sides, then press on the pecan halves and chopped pecans.

Orange Vintage Cake

This orange vintage cake is an old-fashioned sandwich cake: two buttery orange sponge layers filled with tangy orange curd and whipped mascarpone cream, then topped with candied orange slices and a snowfall of powdered sugar. It has the look of a vintage fall cake from a church bake sale, in the best way. The bright citrus is a welcome break after a heavy Friendsgiving dinner.

Serves: 10 to 12 | Prep: 40 minutes | Candied oranges: 30 minutes | Bake: 25 to 30 minutes | Pan: two 8-inch round pans

Ingredients

• Cake
  • 2¼ cups (280 g) all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon fine salt
  • 1 cup (226 g) unsalted butter, softened
  • 1¼ cups granulated sugar
  • Zest of 2 oranges
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup fresh orange juice
  • ¼ cup whole milk
• Candied orange slices
  • 2 clementines or 1 small navel orange, sliced ⅛ inch thick
  • 1 cup granulated sugar
  • 1 cup water
• Filling
  • ¾ cup cold heavy cream
  • 4 ounces mascarpone, cold
  • 2 tablespoons powdered sugar
  • ½ cup orange curd
• Finish
  • Powdered sugar for dusting

Instructions

1. For the candied slices, bring the sugar and water to a simmer, add the orange slices in a single layer, and simmer gently until the rinds turn translucent, 25 to 30 minutes. Lay on a rack to cool.
2. Heat the oven to 350°F. Grease two 8-inch pans and line the bottoms with parchment.
3. Whisk the flour, baking powder, and salt in a bowl.
4. Rub the orange zest into the sugar, then beat with the butter until pale and fluffy, 3 to 4 minutes. Beat in the eggs one at a time, then the vanilla.
5. Stir the orange juice and milk together. On low speed, add the dry ingredients in three additions, alternating with the juice mixture in two.
6. Divide between the pans and bake 25 to 30 minutes, until golden and springy. Cool 10 minutes, turn out, and cool completely.
7. Whip the cream, mascarpone, and powdered sugar to firm peaks.
8. Set one layer on a plate. Spread the orange curd almost to the edge, then pipe or spread the whipped cream over it. Top with the second layer.
9. Dust generously with powdered sugar and arrange the candied orange slices on top. Refrigerate until serving because of the cream filling.

Pumpkin-Shaped Cake

This pumpkin-shaped cake bakes in an ordinary oven-safe bowl, which gives you the round dome with no special pan. Shallow grooves pressed into the sides make the ridges, an orange glaze makes it glossy, and a pretzel stem with piped green leaves finishes the look. It is the cute pumpkin cake design kids will ask for at every fall gathering.
Serves: 10 | Prep: 30 minutes | Bake: 60 to 75 minutes | Vessel: 2½- to 3-quart oven-safe metal or glass bowl, about 8 inches across

Ingredients

• Cake
  • 2 cups (250 g) all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon fine salt
  • 2 teaspoons pumpkin pie spice
  • 1½ cups pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup neutral oil
  • 3 large eggs, room temperature
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
• Orange glaze
  • 2 cups powdered sugar
  • 3 to 4 tablespoons milk
  • Orange gel food coloring
• Stem and leaves
  • 1 short piece of chocolate-dipped pretzel rod or a cinnamon stick
  • 2 tablespoons unsalted butter, softened
  • ½ cup powdered sugar
  • Green gel food coloring

Instructions

1. Heat the oven to 325°F. The lower temperature lets the center cook before the outside dries. Grease the bowl very well and dust with flour.
2. Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl.
3. In a large bowl, whisk the pumpkin, both sugars, oil, eggs, buttermilk, and vanilla until smooth. Fold in the dry ingredients until just combined.
4. Pour into the bowl and set it on a sheet pan. Bake 60 to 75 minutes, checking at 60, until a long skewer in the center comes out clean. Tent loosely with foil after 40 minutes if the top darkens.
5. Cool in the bowl 20 minutes, run a thin knife around the edge, and invert onto a rack. Cool completely. Trim the flat base level if it wobbles.
6. With the back of a butter knife or a chopstick, press 6 to 8 shallow grooves from the top center down to the base, spaced evenly like pumpkin ribs.
7. Whisk the powdered sugar with enough milk for a thick, pourable glaze and tint it orange. Pour slowly over the top so it coats the dome and settles into the grooves. Let set 20 minutes, then add a second coat for a deeper color.
8. Press the stem into the center. Beat the butter and powdered sugar, tint green, and pipe two or three leaves and a curling vine around the stem.

Sticky Toffee Cake

This sticky toffee cake is sticky toffee pudding in party form: a dark, moist date cake baked in one round pan and soaked with homemade toffee sauce until it runs down the sides. The dates melt into the crumb and read as caramel, not fruit. Serve it slightly warm with extra sauce on the side for one of the Thanksgiving sweets that feels most special with the least decorating.
Serves: 8 to 10 | Prep: 25 minutes, plus soaking | Bake: 35 to 40 minutes | Pan: 8-inch round pan, at least 2 inches deep

Ingredients

• Cake
  • 1½ cups (about 8 ounces) pitted Medjool dates, chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1½ cups (190 g) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon fine salt
  • ¼ teaspoon ground cinnamon
  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup packed dark brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
• Toffee sauce
  • ½ cup (113 g) unsalted butter
  • 1 cup packed dark brown sugar
  • ¾ cup heavy cream
  • ¼ teaspoon fine salt
  • 1 teaspoon vanilla extract

Instructions

1. Put the dates in a heatproof bowl, pour the boiling water over them, and stir in the baking soda. Let stand 15 minutes, then mash with a fork or pulse a few times in a food processor into a rough puree.
2. Heat the oven to 350°F. Grease the pan and line the bottom with parchment.
3. Whisk the flour, baking powder, salt, and cinnamon in a bowl.
4. Beat the butter and brown sugar until fluffy, 2 to 3 minutes. Beat in the eggs one at a time, then the vanilla.
5. On low speed, mix in half the dry ingredients, then the date mixture, then the rest of the dry. The batter will be loose.
6. Pour into the pan and bake 35 to 40 minutes, until a toothpick in the center comes out with a few moist crumbs.
7. While it bakes, melt the butter, brown sugar, cream, and salt in a saucepan over medium heat. Simmer, stirring, until thickened and glossy, 3 to 4 minutes. Stir in the vanilla.
8. Poke holes all over the warm cake with a skewer and pour about a third of the sauce over it. Let it soak 15 minutes, then turn the cake out onto a plate.
9. Just before serving, rewarm the remaining sauce and pour it over the top so it drips down the sides.

Vegan Pumpkin Spice Cake

This vegan pumpkin spice cake recipe uses pumpkin in place of eggs and a dairy-free milk and vinegar mix in place of buttermilk, so the crumb stays soft and tender. A pumpkin buttercream made with vegan butter goes on top, finished with a crunchy maple pecan and pepita topping. Nobody at the Friendsgiving dinner party will clock that it is plant-based.
Serves: 10 to 12 | Prep: 30 minutes | Bake: 35 to 40 minutes | Pan: 9-inch round pan

Ingredients

• Cake
  • 1 cup unsweetened non-dairy milk (oat or soy)
  • 1 tablespoon apple cider vinegar
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 2½ teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • ½ cup neutral oil
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
• Pumpkin buttercream
  • ½ cup vegan butter block, softened
  • 2 cups powdered sugar
  • 3 tablespoons pumpkin puree
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
• Maple pecan crunch
  • ½ cup pecans, chopped
  • ⅓ cup pepitas
  • 2 tablespoons maple syrup
  • 1 tablespoon light brown sugar
  • ¼ teaspoon ground cinnamon
  • Pinch of salt

Instructions

1. Heat the oven to 350°F. Grease the pan and line the bottom with parchment.
2. Stir the non-dairy milk and vinegar together and let stand 5 minutes to curdle.
3. Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl.
4. In a large bowl, whisk the curdled milk, pumpkin, oil, both sugars, and vanilla until smooth. Fold in the dry ingredients just until combined.
5. Pour into the pan and bake 35 to 40 minutes, until a toothpick comes out clean. Cool 15 minutes, turn out, and cool completely.
6. For the crunch, lower the oven to 325°F. Toss everything together, spread on a parchment-lined sheet pan, and bake 10 to 12 minutes, stirring once, until toasted. Cool completely, then break into clusters.
7. Beat the vegan butter until creamy. Add the powdered sugar, pumpkin, cinnamon, and vanilla and beat until smooth. Chill 10 minutes if it feels soft.
8. Spread the buttercream over the top of the cake and scatter the crunch over it just before serving so it stays crisp.

For a fully vegan cake, choose sugar labeled vegan or organic, since some refined white and brown sugar is processed with bone char.

Friendsgiving Cake FAQ