People have strong feelings about what should and should not be served at Thanksgiving, though there’s one point most would agree on: There must be pie.
But if pie isn’t your thing, this showstopper of a cake might be.
This impressive cake is lighter than your typically dense pumpkin cake, so it’s a fitting finale to a big meal, and it’s gently spiced with cinnamon, cardamom, nutmeg and allspice so the pumpkin flavor everyone looks for on Thanksgiving still shines through. A smooth caramel Swiss buttercream blankets the top and sides. You could go for an elegant look, frosting the cake and drizzling caramel sauce over the top or decorate with swirls of buttercream for a homespun finish.
Perhaps the best thing about this cake is that it tastes even better the day after it’s made. That means you don’t have to worry that it will take up precious oven space on Thanksgiving Day.
Bake and assemble the cake the night before, and add the caramel drizzle (if you’re using it) just before serving. It’s a little over the top, which makes it a perfect end to a holiday meal. And if your crowd complains that it’s not Thanksgiving without pie, ask someone to bring one. Who has just one dessert on Thanksgiving anyway?
Recipe: Pumpkin Layer Cake With Caramel Buttercream
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