Butternut Squash Cake

READY IN: 1hr 10mins
Recipe by Jamie Lynne

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

Top Review by mle234

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.

Ingredients Nutrition


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

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