Dessertsbettycrocker4.3
Butternut Squash Cake
Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.
👥 15 Servings⏱️ Prep & Cook: 2h⏳ Prep: 20 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2
In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat ⏱️ 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
cup butter, softened1/2cup buttermilk3/4(3 oz) cream cheese, softened1 packageeggs3
3
Bake 30 to ⏱️ 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
4
In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.
cup butter, softened1/2cup buttermilk3/4(3 oz) cream cheese, softened1 packagepowdered sugar4 cups
Nutrition Facts
calories
530
fat Content
4 1/2
serving Size
1 Serving
fiber Content
1 g
sugar Content
53 g
sodium Content
320 mg
protein Content
6 g
trans Fat Content
1/2 g
cholesterol Content
90 mg
carbohydrate Content
72 g
saturated Fat Content
12 g
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