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Roast Turkey Dinner Cake

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  • Prep 60 min
  • Total 4 hr 0 min
  • Servings 24
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Let your creativity go wild with this eye-fooling recreation of a turkey dinner with all the trimmings. Betty Crocker™ Super Moist™ white cake mix and frosting are the easy starts to this whimsical creation.
By Heather Baird
Updated May 24, 2022
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Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    White cake mix combined with cinnamon makes a convincing center when the cake is cut, but any flavor Betty Crocker™ Super Moist™ cake mix can be used.
  • tip 2
    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.
  • tip 3
    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.
  • tip 4
    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.
  • tip 5
    Paper turkey frills are sold at specialty cooking stores or you can cut your own from a piece of copy paper.
  • tip 6
    Prepared caramel syrup may be used in place of the maple syrup.

Nutrition

Nutrition Facts are not available for this recipe
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