Top 7 Thanksgiving Cakes Everyone Will Love: Simple, Quick & Delicious

Thanksgiving desserts don’t have to be fussy to be unforgettable. These cakes are cozy, crowd-pleasing, and absolutely doable—even if your oven’s already juggling a turkey. We’re talking bold fall flavors, clever shortcuts, and serious “wow, you made that?” energy with minimal stress.

Ready to bake something everyone will talk about long after the last slice? Let’s dive into seven festive cakes that feel classic with a twist—each one designed to be simple, quick, and ridiculously delicious.

1. Brown Butter Pumpkin Sheet Cake With Maple Cream Cheese Frosting

This is the pumpkin cake that gets devoured first. The secret is brown butter, which adds nutty depth without extra effort. It’s baked in a sheet pan so it’s easy to slice, frost, and serve. Perfect for feeding a hungry crowd with minimal drama.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 4 large eggs, room temperature
• 1 can (15 oz) pumpkin puree
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 3/4 cup whole milk (or buttermilk)

Maple Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 2 1/4 cups powdered sugar, sifted
• 2–3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment.
2. Brown the butter: In a saucepan over medium heat, melt butter until it foams, turns amber, and smells nutty, 5–7 minutes. Cool 10 minutes.
3. In a large bowl, whisk sugars, eggs, pumpkin, vanilla, and cooled brown butter until smooth.
4. In another bowl, whisk flour, baking powder, baking soda, spices, and salt. Add dry ingredients to wet, alternating with milk. Mix until just combined.
5. Pour into pan. Bake 28–33 minutes, until a toothpick comes out clean. Cool completely.
6. Make frosting: Beat cream cheese and butter until fluffy. Add powdered sugar, maple syrup, vanilla, and salt; beat until smooth.
7. Frost cooled cake generously. Swirl the top for drama.

Serve with toasted pecans on top and a drizzle of maple syrup if you’re extra. Want a lighter spice? Dial back the cinnamon. No sheet pan? Two 9-inch rounds work too—just watch the bake time.

2. Apple Cider Donut Bundt Cake With Cinnamon Sugar Crunch

Imagine your favorite apple cider donut, but in cake form—moist, warmly spiced, and coated in cinnamon sugar. This Bundt looks gorgeous with minimal effort and fills the house with peak fall vibes. It slices like a dream and travels well.

Ingredients:

• 1 1/2 cups apple cider (reduced to 3/4 cup)
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3/4 cup neutral oil (canola or vegetable)
• 3 large eggs, room temperature
• 1/2 cup sour cream
• 2 teaspoons vanilla extract

Cinnamon Sugar Coating:

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
2. Simmer apple cider in a small saucepan until reduced to 3/4 cup. Cool 10 minutes.
3. Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice.
4. In a large bowl, whisk sugars, oil, eggs, sour cream, vanilla, and reduced cider.
5. Fold dry ingredients into wet until just combined. Pour into Bundt pan.
6. Bake 40–48 minutes, until a tester comes out clean. Cool 15 minutes, then invert onto a rack.
7. Brush warm cake with melted butter. Mix sugar and cinnamon; sprinkle and press all over the cake while it’s still warm.

Serve slightly warm with whipped cream. For more apple punch, add 1 small grated apple to the batter. No Bundt? Use two loaf pans and reduce bake time by ~10 minutes.

3. Cranberry Orange Upside-Down Cake With Pistachio Crunch

Tart cranberries meet bright orange and a buttery upside-down topping. It’s jewel-toned and stunning without fancy decorating. The caramelized fruit top does all the work for you—slice it at the table for maximum drama.

Ingredients:

• 4 tablespoons unsalted butter (for topping)
• 1/2 cup light brown sugar (for topping)
• 2 cups fresh or frozen cranberries (no need to thaw)
• Zest of 1 large orange
• 2 tablespoons chopped pistachios (optional, for topping)
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup whole milk
• 1/4 cup fresh orange juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.
2. Make topping: Melt 4 tablespoons butter in a small pan. Stir in brown sugar until smooth. Pour into cake pan. Scatter cranberries, orange zest, and pistachios over.
3. Whisk flour, baking powder, and salt.
4. Cream 1/2 cup butter with granulated sugar until light and fluffy, 2–3 minutes. Beat in eggs one at a time.
5. Combine milk, orange juice, and vanilla. Add dry ingredients to creamed mixture in two additions, alternating with milk mixture. Mix until just combined.
6. Spread batter over cranberries. Bake 40–45 minutes, until golden and set.
7. Cool 10 minutes, then invert onto a plate. Peel away parchment. Let cool before slicing.

Serve with vanilla ice cream or a dollop of Greek yogurt. Want less tartness? Sprinkle 1–2 tablespoons extra sugar over the cranberries before baking. Almonds or pecans work if you’re out of pistachios.

4. Pecan Pie Snack Cake With Brown Sugar Glaze

All the vibes of pecan pie, minus the fussy crust. This snack cake is plush, buttery, and nutty with a glossy brown sugar glaze that soaks in just right. It’s simple, bake-ahead friendly, and disappears fast.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans, toasted

Brown Sugar Glaze:

• 1/2 cup light brown sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream (or half-and-half)
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan.
2. Whisk flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk melted butter, both sugars, eggs, buttermilk, and vanilla until smooth.
4. Fold dry ingredients into wet until just combined. Stir in toasted pecans.
5. Pour into pan and bake 28–34 minutes, until set in the center. Cool 10 minutes.
6. Make glaze: In a small saucepan, simmer brown sugar, butter, cream, and salt for 2 minutes, stirring. Remove from heat, stir in vanilla.
7. Poke warm cake with a skewer and pour glaze over. Let it soak and set.

Serve squares slightly warm with whipped cream or a scoop of butter pecan ice cream. Add chocolate chips for a turtle twist. No buttermilk? Use milk plus a teaspoon of lemon juice or vinegar.

5. Chai Spice Pear Loaf With Vanilla Bean Drizzle

Gentle, fragrant, and impossibly tender, this pear loaf is Thanksgiving brunch or dessert perfection. The chai spice mix brings cozy warmth, and the quick vanilla drizzle makes it look bakery-level. It’s as good with coffee as it is after turkey.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper (optional, for classic chai warmth)
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 1/2 cup plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 2 ripe pears, peeled and diced (about 2 cups)

Vanilla Bean Drizzle:

• 3/4 cup powdered sugar, sifted
• 1–2 tablespoons milk
• 1/2 teaspoon vanilla bean paste (or vanilla extract)
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Whisk flour, baking powder, baking soda, salt, and spices.
3. In another bowl, whisk melted butter, sugars, eggs, yogurt, and vanilla until smooth.
4. Fold dry ingredients into wet until just combined. Gently fold in pears.
5. Transfer to pan and bake 50–60 minutes, tenting with foil if browning too quickly. A tester should come out with moist crumbs.
6. Cool 15 minutes in pan, then remove to a rack to cool fully.
7. Whisk drizzle ingredients to a pourable consistency and spoon over cooled loaf.

Serve thick slices slightly warm. Add chopped walnuts for crunch, or swap pears for apples. Want it dairy-free? Use oil instead of butter and a dairy-free yogurt.

6. Gingerbread Latte Snack Cake With Espresso Glaze

This is your favorite holiday coffee in cake form: deep gingerbread flavor, mellow molasses, and a whisper of espresso. It’s quick, one-bowl friendly, and the glaze is dangerously lickable. Great for dessert or a mid-afternoon pick-me-up.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1/2 cup unsulfured molasses
• 1/2 cup strong brewed coffee (or espresso), cooled
• 1/2 cup milk
• 1 teaspoon vanilla extract

Espresso Glaze:

• 1 cup powdered sugar, sifted
• 2–3 tablespoons brewed espresso or strong coffee
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan or 9-inch round pan.
2. Whisk flour, baking soda, baking powder, salt, and spices.
3. Cream butter with both sugars until light. Beat in eggs, then molasses.
4. Combine coffee, milk, and vanilla. Add dry ingredients to butter mixture alternately with coffee mixture, ending with dry. Mix until just combined.
5. Pour into pan and bake 28–34 minutes, until a tester comes out clean. Cool completely.
6. Whisk glaze ingredients until smooth and drizzle over cooled cake.

Serve with a dusting of cocoa or crushed candied ginger. For extra oomph, add mini chocolate chips. Prefer it non-caffeinated? Use decaf coffee or milk in the glaze.

7. No-Bake Salted Caramel Icebox Cake With Gingersnaps

When the oven is full, this no-bake beauty saves the day. Layers of gingersnaps, pillowy whipped cream, and salted caramel soften into a sliceable dream. It’s make-ahead magic—and yes, it tastes even better the next day.

Ingredients:

• 2 cups heavy cream, cold
• 8 oz mascarpone or cream cheese, softened
• 1/3 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 cup jarred salted caramel sauce (plus extra for drizzling)
• 1–2 tablespoons milk (if caramel is very thick)
• 12–14 oz crisp gingersnap cookies
• Flaky sea salt, to finish
• Optional toppings: chopped pecans, crushed gingersnaps

Instructions:

1. In a bowl, beat mascarpone with powdered sugar and vanilla until smooth.
2. In a separate bowl, whip heavy cream to medium-stiff peaks. Fold into mascarpone mixture gently to make a billowy filling.
3. If caramel is very thick, loosen with a splash of milk until spreadable.
4. Assemble in an 8×8-inch dish or loaf pan: Spread a thin layer of caramel, add a layer of gingersnaps, then a layer of cream. Repeat 3–4 times, finishing with cream.
5. Cover and refrigerate at least 6 hours (overnight is best) to soften the cookies.
6. Before serving, drizzle with more caramel and sprinkle with flaky salt. Add pecans or crushed cookies if you like crunch.

Serve chilled in neat slices. Swap gingersnaps for graham crackers if needed, or use chocolate wafers for a twist. Want it lighter? Use Greek yogurt in place of half the mascarpone—still lush, slightly tangy.

Thanksgiving Cake Tips To Make Everything Easier

• Room-temp ingredients = smoother batters and better rise.
• Don’t overmix. Stir until just combined to keep cakes tender.
• Cool completely before frosting (unless the recipe says otherwise). Melted frosting is tragic.
• Toast nuts for 6–8 minutes at 350°F for next-level flavor.
• Make ahead when you can. Sheet cakes and snack cakes keep beautifully.

You’ve got options here—classic flavors, unexpected twists, and plenty of shortcuts that don’t taste like shortcuts. Pick one, or bake two and watch them vanish. Your Thanksgiving dessert table just got legendary, trust me.