Butternut Cake

Katherine Short Recipe

By Katherine Short marydidyouknow


I was given this recipe by my husbands mother. when making this cake do not use any other flavoring that says Butter and nut. Use only the type that is pictured with the cake. It is a flavoring from Superior and believe me I have tried the one by homeland and it does not come close to the taste and it turns the cake pink instead of the beautiful yellow you see. You can order this brand it is called Superior Imitation Vanilla Butter and nut. hope you enjoy the cake.


1 box
duncan hines butter recipe cake mix
2 Tbsp
superior imitation vanilla butter and nut flavoring
3 large
2/3 c
1 stick
1 box
8oz cream cheese
1 stick
1 box
confectioners sugar
2 Tbsp
superior vanilla butter and nut flavoring
1 1/2 c
chopped pecans

Directions Step-By-Step

Make Cake like the directions on box except add the milk instead of water and add the butternut flavoring. Pour into prepared pans and bake in a preheated oven at 375 degrees and bake for 28 min. test of doneness by inserting toothpick and see if it comes out clean. Remove and let cool competely.
Frosting : Mix butter and cream cheese until creamy, add confectioners sugar, Flavoring, and mix completly then add nuts. You can mix every thing even nuts with the mixer. frost cake and enjoy.

About this Recipe

Course/Dish: Cakes

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Tammy Hall Luscious1
Oct 25, 2014
I'd have to guess that you will need more than 2/3 cups of milk with all that flower. More less 1 to 1 & 1/2 cups.
Kriston Bush kbush
Jul 31, 2013
Do you still use 2/3 cup of milk when making the recipe from scratch??
Katherine Short marydidyouknow
Jun 15, 2013
I also have the recipe to make this cake from scrach. but when your in a hurry the box mix works. heres the recipe for the scrach cake for this awesome butternut cake.
you need 3 cups self-rising flour, plus a little for dusting pans.
2 sticks butter at room temperature
2 cups sugar
4 large eggs
3 tablespoons of Superior Butter and nut flavoring.
1 cup chopped pecans (optional)
preheat oven 350 degrees, set rack in middle of oven. spray 3 9" pans and lightly flour them, Using stand mixer or hand held cream butter until fluffy add sugar and continue to cream for 6-8 min. add eggs one at a time beating well after each one. add flour and milk alternatly starting with flour and ending with flour. add flavoring and blend well fold in pecans. divide batter into the three pans evenly. level them by holding ove counter about 3 inches and dropping it flat onto the counter. Bake for 30 - 35 min till golden and springs back in middle. make frosting the same way as above.
Randall Buth RandyAlan
Jun 15, 2013
Just stumbled on this recipe while I was looking where to buy more Superior Vanilla Butternut flavoring. I was amazed to see the prior post talk about growing up with this cake in Alabama. My Aunt Linda (from Alabama)introduced me to this cake when I was in my teens (a long time ago) and I have been using her recipe as my birthday cake ever since! I have three sons who because of my annual birthday choice also grew up liking this cake's flavor. All three have now chosen it as their annual birthday cake/cupcakes. Today we are handing off my Aunt's recipe (scratch recipe) to my second son's wife so that she can carry on his tradition with her. It is a classic.
Olivia Jones Praleen
Jun 14, 2013
this is a wondeful cake... I am from Alabama and remember it well growing up ..This was a special treat for us then. now i just make it when the mood hits... and Katherine is right you must not skip on the flavoring..and making it from the box saves time... but my Mom and Grandmother would never hear of ... i come from a line of baking women....i have mixing bowls that belonged to my Great Aunts.. to put a box mix in them would be blasphemous... but this is a delicious cake... we sometimes used walnuts instead of pecans... and i once added shredded coconut to frosting... an unexpected twist...still delicious....