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    You are in: Home / Recipes / Butternut Squash Cake Recipe
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    Butternut Squash Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Jamie Lynne's Note:

    Yet another dessert recipe I have come across using a vegetable. Looks interesting!

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Mix first 4 ingredients and beat well, then add sifted ingredients.
    3. 3
      Add squash.
    4. 4
      Fold in chopped nuts.
    5. 5
      Bake in greased tube pan at 350 degrees for about 1 hour or until done.

    Ratings & Reviews:

    • on November 08, 2009

      Ok, the recipe seemed strange on first sight but it turned out great with some changes. I used buttercup squash (not butternut), 3 XL eggs, and I added some nutmeg, milk, and vanilla extract. The cake batter was becoming very dense while I was mixing it and I realized that the initial "problem" was the lack of milk. So I added about 1/2c milk to lighten the batter and I didn't add all the flour mixture. The cake came out really well, perfectly sweet, and not very dense but spongy in texture. Next time, I'll reduce the oil to 3/4-1c and sub the remainder amount with milk.

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    • on July 15, 2009


      So moist and delicious, this is excellent cake! And it is very nice topped with a little cream cheese frosting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Butternut Squash Cake

    Serving Size: 1 (1698 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6979.9
    Calories from Fat 3847
    Total Fat 427.5 g
    Saturated Fat 56.4 g
    Cholesterol 846.0 mg
    Sodium 5950.9 mg
    Total Carbohydrate 733.9 g
    Dietary Fiber 24.8 g
    Sugars 422.2 g
    Protein 84.7 g

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