Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butternut Squash Cake Recipe
    Lost? Site Map

    Butternut Squash Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Jamie Lynne's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Directions:

    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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2009

      55

      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

    Advertisement

    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
    55%
    Total Fat 427.5 g
    657%
    Saturated Fat 56.4 g
    282%
    Cholesterol 846.0 mg
    282%
    Sodium 5950.9 mg
    247%
    Total Carbohydrate 733.9 g
    244%
    Dietary Fiber 24.8 g
    99%
    Sugars 422.2 g
    1688%
    Protein 84.7 g
    169%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites