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Roast Turkey Dinner Cake

Blogger Heather Baird of SprinkleBakes sets the table with roast turkey—for dessert!

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  • Prep Time 60 min
  • Total Time 4 hr 0 min
  • Servings 24

Ingredients

2
boxes Betty Crocker™ SuperMoist™ white cake mix
Water, oil and eggs called for on cake mix box
4
tablespoons ground cinnamon
2 1/2
containers (12 oz each) Betty Crocker™ Whipped whipped cream frosting
4
to 6 teaspoons unsweetened baking cocoa
Orange slices and lettuce or basil leaves, if desired
Paper turkey frills
16
oz green candy-coated fruit-flavored chewy candies
2/3
cup real maple or maple-flavored syrup
10
yellow square chewy fruit-flavored candies

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease with shortening or spray with cooking spray 2-quart stainless steel bowl; lightly flour. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 Make cake batter using 1 box cake mix, water, oil and eggs called for on box. Stir in 2 tablespoons of the cinnamon. Pour batter into bowl. Bake 45 to 55 minutes or until cake springs back when touched lightly in center. Cool in bowl 5 minutes. Turn out cake onto serving platter; cool completely. Refrigerate cake 2 hours.
  • 3 Make second box of cake mix as above, stirring in remaining 2 tablespoons cinnamon. Divide batter evenly among muffin cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • 4 When round cake is thoroughly chilled, carefully carve away 2 long tapered pieces from each side of cake using serrated knife. This will leave a roughly turkey breast-shaped center. Reserve the 2 side pieces for later use; these will become the turkey drumsticks. Cut an inward notch at one pointed end of cake to create turkey neck area. Cut a slightly wider inward notch at opposite end. Refrigerate cake while carving drumsticks.
  • 5 Carve turkey drumstick shapes from 2 reserved side pieces of cake using a serrated knife. Refrigerate pieces while preparing frosting.
  • 6 Place three-fourths of container of frosting in large bowl. Beat in cocoa 1 teaspoon at a time until a light brown caramel color is achieved. Frost chilled cake and drumstick pieces with a thin coat of frosting. Refrigerate 30 minutes.
  • 7 Apply a final smooth coat of frosting to turkey breast cake; place drumstick pieces on either side. Frost drumstick pieces with a final smooth coat of frosting. Add turkey frills.
  • 8 For “stuffing,” cut 4 of the cupcakes into even cubes. Place cubes at back of cake between turkey drumsticks. Just before serving, garnish plate with orange slices and lettuce or leaves.
  • 9 For “side dish” cupcakes, frost each of 10 cupcakes with 1 to 2 tablespoons of remaining frosting; dip into green candies. Cover remaining 10 cupcakes with a thick layer of frosting; use spoon to create divot in center of frosting. Drizzle a little maple syrup into each divot; top each with 1 yellow candy. Store cakes loosely covered with plastic wrap.

EXPERT TIPS

Expert Tips

White cake mix combined with cinnamon makes a convincing center when the cake is cut, but any flavor Betty Crocker® SuperMoist® cake mix can be used.

The cake baked in the metal bowl will take twice as long as baking it in a regular cake pan. If the cake isn’t completely baked at 55 minutes, check every 5 minutes thereafter.

A chilled cake is more firm and easier to carve than a room-temperature cake, so don’t skip the refrigeration! Chill at least 2 hours or overnight.

Be careful when carving the two side pieces away from the cake. They should remain in one piece so the drumsticks can be carved from them.

Paper turkey frills are sold at specialty cooking stores or you can cut your own from a piece of copy paper.

Prepared caramel syrup may be used in place of the maple syrup.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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