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Butternut Squash Cake
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Prep Time:
20 minutes
Total Time:
2 hours
Moist cake made with butternut squash and nuts for delicious fall flavors.
Ingredients:
  • 3/4 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 3/4 cup buttermilk
  • 2 cups shredded peeled butternut squash (1 small)
  • 1/2 cup chopped walnuts
  • 1/2 cup butter, softened
  • 1 package (3 oz) cream cheese, softened
  • 4 cups powdered sugar
  • 2 to 4 tablespoons milk
  • 1 1/2 teaspoons maple flavor
Instructions:
  • Preheat your oven to 350°F and generously spray the bottom of a 13x9-inch pan with cooking spray.
  • In a large bowl, cream together 3/4 cup of butter and granulated sugar until light and fluffy using an electric mixer. Mix in eggs until fluffy, then add baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. Gradually add flour and buttermilk in alternation, scraping the sides of the bowl as needed. Beat for 1 minute. Fold in squash and 1/2 cup of walnuts, then spread the batter in the pan.
  • Bake for 30-40 minutes until a toothpick inserted in the center comes out clean. Allow it to cool completely.
  • In a medium bowl, use an electric mixer to whip together 1/2 cup of butter and cream cheese until fluffy. Mix in powdered sugar, 2 tablespoons of milk, and maple flavor until smooth. Adjust consistency with more milk if desired. Frost the cake, top with 1/2 cup of walnuts, and chill in the refrigerator.

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