Butternut Squash Bundt Cake

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A very good year in my garden for butternut squash. I've been looking for ways to use them up. I altered a sweet potato recipe and this came out delicious.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a 12-cup bundt pan with cooking spray.
  3. Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  4. Beat the butter and sugar until creamy.
  5. Add the eggs, one at a time, mixing well after each addition.
  6. Add the vanilla.
  7. Add the flour mixture alternately with the squash. Mix until well blended.
  8. Pour into the prepared bundt pan.
  9. Bake for 60 minutes. Stick a toothpick in the middle of the cake to see if it comes out clean. If not, bake for 5 more minutes.
  10. Repeat if necessary.
  11. Remove pan from oven and place on a wire rack for 10-15 minutes. Remove cake from pan and let cool on rack.

Reviews

(3)
Most Helpful

I used this recipe because I made way too much butternut squash baby food (basically watered down baked squash). I was worried about the squash being too thin (having too much water) but the cake came out perfectly. Great flavor! I will definitely use this recipe again.

kaury January 13, 2014

Superb! used the roasted butternut squash for this recipe. I would be making it again and again! Thank you for sharing this fabulous recipe!

AngelaSept October 20, 2011

I used Vietnamese Cinnamon in this; it was so flavorful. Yummy! I had roasted a Butternut Squash and I used the leftovers in the recipe. I will be making this again.

Fronie March 17, 2011

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