What's Trending

Butternut Squash Cake

Name: Butternut Squash Cake
Prep time: 20 min
Total time: 2 h
Yield: 15
Ingredients: 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; 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

(12)

0 Questions

Save Recipe

Prep 20 min
Total 2 hr 0 min
Servings 15

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

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

By Betty Crocker Kitchens

Updated Sep 20, 2010

Ingredients

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

Make With

Gold Medal Flour

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
A box grater or the shredding blade of a food processor works well for shredding the squash.
tip 2
You can omit the walnuts if your family doesn’t care for nuts in baked desserts.

Nutrition

530 Calories, 24g Total Fat, 6g Protein, 72g Total Carbohydrate, 53g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 530

Calories from Fat: 220

Total Fat: 24g; 37%

Saturated Fat: 12g; 60%

Trans Fat: 1/2g

Cholesterol: 90mg; 30%

Sodium: 320mg; 13%

Potassium: 150mg; 4%

Total Carbohydrate: 72g; 24%

Dietary Fiber: 1g; 6%

Sugars: 53g

Protein: 6g

% Daily Value*:

Vitamin A: 50%; 50%

Vitamin C: 2%; 2%

Calcium: 8%; 8%

Iron: 8%; 8%

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;