Butternut Squash Cake

Active Time:
15 mins
Total Time:
1 hr 5 mins
Servings:
10


Ingredients
4 large eggs

2 cups sugar

1 cup oil

2 cups flour

1/2 tsp. salt

2 tsp. baking soda

2 tsp. cinnamon

2 tsp. pumpkin pie spice

1 tsp. baking powder

2 cups cooked, drained, and mashed squash (See Test Kitchen Tip below)

8 oz. cream cheese, at room temperature

1 stick unsalted butter, at room temperature

1 (1-lb.) box powdered sugar

1 tsp. vanilla

Nuts (optional)

Directions
Beat together eggs, sugar, and oil in a bowl until combined. Beat in flour, salt, baking soda, cinnamon, pumpkin pie spice, baking powder, and squash until smooth. Pour batter into a greased Bundt pan. Bake at 350°F until done, 50 minutes to 1 hour.

Beat cream cheese and butter until creamy. Beat in powdered sugar and vanilla until smooth. Spread on cooled cake. Sprinkle with nuts, if desired.