Butternut Squash Cake

Butternut Squash Cake

Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.

Prep Time

20

Minutes

Total Time

2:00

Hrs:Mins

Makes

15

servings

Cake
3/4
cup butter, softened
1 1/2
cups granulated sugar
3
eggs
1 1/2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
teaspoon ground ginger
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
2 1/2
cups Gold Medal® all-purpose flour
3/4
cup buttermilk
2
cups shredded peeled butternut squash (1 small)
1/2
cup chopped walnuts
Frosting
1/2
cup butter, softened
1
package (3 oz) cream cheese, softened
4
cups powdered sugar
2
to 4 tablespoons milk
1 1/2
teaspoons maple flavor
1/2
cup chopped walnuts
  1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  2. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
  3. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
  4. In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.
Makes 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
A box grater or the shredding blade of a food processor works well for shredding the squash.
You can omit the walnuts if your family doesn’t care for nuts in baked desserts.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 530
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 12g,
    • Trans Fat 1/2g),
  • Cholesterol 90mg;
  • Sodium 320mg;
  • Total Carbohydrate 72g
    • (Dietary Fiber 1g,
    • Sugars 53g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 3 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.