5 Most Easy and Popular Thanksgiving Cakes You Can Bake in Under an Hour

You’ve got guests arriving soon, the turkey timer’s ticking, and you still want a show-stopping dessert? These speedy cakes are your holiday secret weapon. They’re festive, wildly tasty, and, yes, actually doable in under an hour—start to finish.

Each recipe is simple, pantry-friendly, and designed to deliver maximum flavor with minimal fuss. Think warm spices, cozy aromas, and textures that feel bakery-level without the stress. Ready to wow your crowd and still have time to sip cider? Let’s bake.

1. Cider-Glazed Apple Snack Cake That Disappears Fast

This is the unofficial cake of sweater weather: soft, lightly spiced, and studded with juicy apples. The quick apple cider glaze makes it sparkle (literally and flavor-wise). Perfect for snacking before dinner or sneaking a slice after midnight.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1/2 cup neutral oil (canola or vegetable)
• 1/2 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened applesauce
• 1 large apple (about 1 1/2 cups), peeled and diced small
• 1/2 cup chopped pecans or walnuts (optional)

For the cider glaze:

• 3 tablespoons apple cider
• 1 tablespoon unsalted butter
• 3/4 cup powdered sugar
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan with parchment.
2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
3. In another bowl, whisk oil, brown sugar, granulated sugar, eggs, vanilla, and applesauce until smooth.
4. Fold dry ingredients into wet just until combined. Stir in diced apple and nuts.
5. Spread batter into pan and bake 22–26 minutes, until a toothpick comes out with a few moist crumbs.
6. For the glaze, warm cider and butter until butter melts. Whisk in powdered sugar and a pinch of salt until glossy.
7. Pour glaze over warm cake. Let set for 5–10 minutes before slicing.

Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. Swap apples for pears if that’s what you’ve got. Pro tip: dice the apple small so it bakes through quickly and stays tender.

2. Pumpkin Sheet Cake With Maple Cream Cheese Swirl

Pumpkin pie is iconic, but this cake is the easy cousin that always gets seconds. It’s super moist, fragrant with pumpkin spice, and the maple cream cheese swirl makes it swirl-icious without extra frostings or fuss.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 cup pumpkin puree (not pie filling)
• 1/2 cup neutral oil
• 1 teaspoon vanilla extract

Maple cream cheese swirl:

• 6 ounces cream cheese, softened
• 3 tablespoons pure maple syrup
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan (or line with parchment).
2. Whisk flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
3. In a large bowl, whisk sugars, eggs, pumpkin puree, oil, and vanilla until smooth.
4. Stir dry ingredients into wet until just combined. Pour into the pan and smooth the top.
5. Beat cream cheese, maple syrup, powdered sugar, vanilla, and salt until creamy. Dollop over the batter and use a knife to gently swirl.
6. Bake 20–25 minutes, until set in the center and a toothpick comes out clean.
7. Cool for 10 minutes before slicing so the swirl stays tidy (ish).

Dust with cinnamon sugar for sparkle or add toasted pepitas on top for crunch. Want it dairy-free? Skip the swirl and sprinkle with turbinado sugar before baking for a crisp top—still a win.

3. Cranberry-Orange Upside-Down Skillet Cake

Meet the bright, tangy showpiece that screams holidays. Juicy cranberries caramelize under a quick brown sugar butter base, and a citrusy vanilla cake bakes on top. Flip it out for that dramatic reveal—you’ll get cheers.

Ingredients:

• 3 tablespoons unsalted butter
• 1/2 cup packed brown sugar
• 2 cups fresh or frozen cranberries (no need to thaw)
• 1 teaspoon orange zest

Cake batter:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup plain Greek yogurt (or sour cream)
• 1/4 cup neutral oil
• 1 teaspoon vanilla extract
• 1 tablespoon orange juice

Instructions:

1. Preheat oven to 350°F (175°C). In a 10-inch oven-safe skillet, melt butter over medium heat. Stir in brown sugar until dissolved and bubbling.
2. Remove from heat. Scatter cranberries evenly over the caramel. Sprinkle with orange zest.
3. Whisk flour, baking powder, baking soda, and salt. In another bowl, whisk sugar, eggs, yogurt, oil, vanilla, and orange juice until smooth.
4. Fold dry ingredients into wet just until combined. Pour batter over cranberries, smoothing gently.
5. Bake 22–26 minutes, until the top is golden and springs back lightly.
6. Cool 5 minutes. Run a knife around edge, invert onto a plate, and lift the skillet carefully.

Serve warm with softly whipped cream or a scoop of orange sherbet if you’re feeling playful. For extra glam, add a splash of Grand Marnier to the caramel. If you love texture, toss a handful of chopped pistachios over the top after flipping.

4. Brown Butter Pecan Snack Cake With Salted Honey Drizzle

Nutty, buttery, and wildly fragrant—this cake tastes like a fancy bakery treat but is weeknight-easy. Browning the butter takes five minutes and gives instant depth. The salted honey drizzle seals the deal.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 1 cup all-purpose flour
• 1/2 cup almond flour (or sub all-purpose flour)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup milk (dairy or almond)
• 1 teaspoon vanilla extract
• 1 cup chopped toasted pecans

Salted honey drizzle:

• 3 tablespoons honey
• 1 tablespoon hot water
• 1/4 teaspoon flaky salt (or a pinch of fine salt)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan.
2. Brown the butter: Melt butter in a small saucepan over medium heat, swirling until foamy and golden with brown bits, 4–5 minutes. Cool 5 minutes.
3. Whisk flour, almond flour, baking powder, baking soda, and salt.
4. In a bowl, whisk browned butter with granulated and brown sugar. Add eggs, milk, and vanilla; whisk until smooth.
5. Fold in dry ingredients, then pecans. Spread batter in pan.
6. Bake 20–24 minutes, until the center is set and edges are lightly golden.
7. Stir honey with hot water and salt. Drizzle over warm cake.

Serve as-is or with a scoop of butter pecan ice cream for full holiday glory. Swap pecans for walnuts or hazelnuts, and if you’re nut-free, add chocolate chips and dried cherries instead—seriously good.

5. Gingerbread Molasses Bundt (Mini) With Quick Orange Glaze

All the cozy spice of classic gingerbread, none of the waiting. These bake fast in mini Bundt pans or a standard loaf pan if that’s what you have. The orange glaze brightens every bite and makes them look party-ready.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, melted
• 1/2 cup dark brown sugar
• 1/2 cup molasses (unsulfured)
• 2 large eggs
• 1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon vinegar)
• 1 teaspoon vanilla extract

Orange glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh orange juice
• 1/2 teaspoon orange zest
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease 6–8 mini Bundt molds or a 9×5-inch loaf pan thoroughly.
2. Whisk flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
3. In another bowl, whisk melted butter, brown sugar, molasses, eggs, buttermilk, and vanilla.
4. Stir dry ingredients into wet until smooth. Divide among mini Bundts (about 2/3 full) or pour into loaf pan.
5. Bake mini Bundts 16–20 minutes, loaf 28–32 minutes, until a toothpick comes out clean.
6. Cool 10 minutes, then turn out onto a rack.
7. Whisk powdered sugar with orange juice, zest, and salt until pourable. Drizzle over warm cakes.

Top with sugared cranberries or a sprinkle of orange zest for sparkle. If you crave extra heat, add a pinch of black pepper to the batter—gingerbread lovers know. These also make adorable host gifts wrapped in parchment.

Timing Tips To Stay Under An Hour

– Preheat first, then gather ingredients. Heat is your friend.

– Use room-temp eggs for faster mixing and better lift.

– Choose pans that bake quickly: 8-inch square, 9×13, mini Bundts, or a 10-inch skillet.

– Don’t overmix—stir until just combined to keep crumb tender and bake times short.

Make-Ahead And Storage

– Most of these cakes keep well at room temperature for 2 days, covered.

– Glazes can be made ahead; rewhisk with a splash of liquid if thick.

– Warm slices in the microwave for 10–15 seconds to refresh that just-baked vibe.

There you go—five fast, festive cakes that’ll make your Thanksgiving table feel extra special without stealing your whole day. Bake one, or be the hero who brings a duo (trust me, no one complains about options). Now crank up the holiday playlist and get that oven humming. Happy baking!