More About 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.
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.
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