Winter Squash Spice Bundt Cake

Winter Squash Spice Bundt Cake created by nthnrbl

Although this cake doesn't rise much, it is very moist. From Southern Living.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Cut squash in half; discard seeds and membrane. Place squash halves, cut sides down, in an 11- x 7-inch baking dish. Add water to a depth of 1/4 inch.
  • Bake at 375° for 35 to 45 minutes or until tender; cool slightly.
  • Scoop out and mash pulp; discard shells.
  • Toss together 1/4 cup flour and raisins. Set aside.
  • Combine remaining 2 1/2 cups flour, cinnamon, nutmeg, and cloves; set aside.
  • Combine squash pulp, sugar, and next 3 ingredients; stir in flour mixture until blended. Stir in raisins. Pour into a 12-cup Bundt pan coated with vegetable cooking spray.
  • Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely. Sprinkle with powdered sugar, if desired.
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RECIPE MADE WITH LOVE BY

@LMillerRN
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@LMillerRN
Contributor
"Although this cake doesn't rise much, it is very moist. From Southern Living."

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  1. nthnrbl
    Winter Squash Spice Bundt Cake Created by nthnrbl
  2. nthnrbl
    Winter Squash Spice Bundt Cake Created by nthnrbl
  3. nthnrbl
    This turned out really well. I used what I had: buttercup squash, 1c wheat flour, 1c AP flour, .75c bread flour, 3T baking powder, and 1.5t salt for the flour; 1.25c sugar; 1 raw apple pureed; rectangular glass dish for the bundt pan; dried cranberries instead of raisins. My only problem was that the cranberries were still dusted with the white flour after baking. If I use cranberries again, I'll skip step 4. I drizzled with Maple Cinnamon Glaze (thanks Panthur!).
  4. Demandy
    Winter Squash Spice Bundt Cake Created by Demandy
  5. Demandy
    I liked the flavor of this cake but it only rose halfway and was quite rubbery. I just realized I forgot the vegetable oil! That would do it. Thanks for the inspiration, LMillerRN! It was a fun and easy way to use my squash for Thanksgiving. I topped it with Maple Cinnamon Glaze, #185680.
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