Print

458
Save

30
Pinterest

46
Email

27
Facebook

27

Butternut Squash Cake

Prep 20 min
Total 2 hr 0 min
Servings 15

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

By Betty Crocker Kitchens

September 20, 2010

Ingredients

Cake

3/4

cup butter, softened

1 1/2

cups granulated sugar

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

cups shredded peeled butternut squash (1 small)

1/2

cup chopped walnuts

Frosting

1/2

cup butter, softened

package (3 oz) cream cheese, softened

cups powdered sugar

to 4 tablespoons milk

1 1/2

teaspoons maple flavor

1/2

cup chopped walnuts

Steps

Hide Images

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.

Expert 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

Nutrition Facts

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 220

% Daily Value

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;