Easy Turkey Cake Recipe
- Number of Servings: 1
Ingredients
Ingredients:1 package of yellow cake mix1 (3.4 oz) pkg instant butterscotch pudding mix4 eggs1/4 cup water1/4 cup vegetable oil1 cup canned pumpkin1 T. pumpkin pie spiceFrosting:1 cup (2 sticks) butter2 packages (8 oz each) cream cheese, softened8 cups powdered sugar1 T. milkfood coloring (red, yellow, and blue)candy cornNutter Butter cookies2 mini chocolate chips (for eyes)
Directions:
For the cake:
1.Mix together all ingredients on low speed for about 30 seconds, then on high for about 3 minutes.
2. Pour into 6 muffin cups, then pour the remaining batter into a bundt pan.
3. Bake at 350 degrees, cupcakes for 15-20 minutes and bundt cake for 35-40 minutes.
4. Cool the bundt cake in the pan before removing to a wire rack to cool completely.
5. When cool, cut the cake as shown in Step 1.
6. Cut the smaller section in half (as shown in step 2), and place one piece in front and one is back of the larger piece (see step 3).
7. Place a cupcake under the main “body” to give it support. Stack two cupcakes in front (as head and neck) and one in back (as tail). See steps 3 and 4.
For the icing:
1. In a large bowl, beat together butter and cream cheese with electric mixture until light and fluffy.
2. Gradually add powdered sugar and milk (adjusting as necessary for proper consistency).
3. Reserve about 1/4 cup of frosting (keeping half white and dying the other half red).
4. Color the remaining frosting brown. Add red and yellow dye to make a nice orange color, and then gradually add blue until you get a nice brown.
5. Frost and decorate your turkey. For the eyes (white) and the snood (red), just place the frosting in a ziploc bag and snip off a corner to allow you to pipe it on.
Serving Size: 8 8oz servings
Number of Servings: 1
Recipe submitted by SparkPeople user KATT39.
For the cake:
1.Mix together all ingredients on low speed for about 30 seconds, then on high for about 3 minutes.
2. Pour into 6 muffin cups, then pour the remaining batter into a bundt pan.
3. Bake at 350 degrees, cupcakes for 15-20 minutes and bundt cake for 35-40 minutes.
4. Cool the bundt cake in the pan before removing to a wire rack to cool completely.
5. When cool, cut the cake as shown in Step 1.
6. Cut the smaller section in half (as shown in step 2), and place one piece in front and one is back of the larger piece (see step 3).
7. Place a cupcake under the main “body” to give it support. Stack two cupcakes in front (as head and neck) and one in back (as tail). See steps 3 and 4.
For the icing:
1. In a large bowl, beat together butter and cream cheese with electric mixture until light and fluffy.
2. Gradually add powdered sugar and milk (adjusting as necessary for proper consistency).
3. Reserve about 1/4 cup of frosting (keeping half white and dying the other half red).
4. Color the remaining frosting brown. Add red and yellow dye to make a nice orange color, and then gradually add blue until you get a nice brown.
5. Frost and decorate your turkey. For the eyes (white) and the snood (red), just place the frosting in a ziploc bag and snip off a corner to allow you to pipe it on.
Serving Size: 8 8oz servings
Number of Servings: 1
Recipe submitted by SparkPeople user KATT39.
Nutritional Info Amount Per Serving
- Calories: 2,117.0
- Total Fat: 28.8 g
- Cholesterol: 0.0 mg
- Sodium: 3,165.0 mg
- Total Carbs: 440.7 g
- Dietary Fiber: 6.8 g
- Protein: 24.6 g
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