Buttery Butternut Squashed Cake

Vanessa "Nikita" Milare

By
@Kitkat777

I made this recipe when I bought the baked butternut squash. I bought to much squash. So I had to look for something else to make this did sound wired, but it tasted good. I made 1 cake & by the end of the night there was none left.


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Comments:

Serves:

15

Prep:

20 Min

Cook:

1 Hr

Ingredients

CAKE:

3/4 c
butter, softened
1 1/2 c
sugar
3
eggs
11-1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1/2 tsp
cinnamon & ginger, ground
1/4 tsp
freshly grated nutmeg
2 1/2 c
all purpose flour
3/4 c
buttermilk
2 c
butternut squash, peeled & shredded
1/2 c
walnuts, chopped

FROSTING:

1/2 c
butter, softened
1 pkg
philly cream cheese, softened
4 c
powdered sugar
2 - 4 Tbsp
milk
1 1/2 tsp
maple syrup
1/2 c
walnuts, chopped

Directions Step-By-Step

1
First pre-heat the oven to 350F. Then spray the bottom of a 13x9 inch cake pan with spray.
2
Next in a large bowl mix 3/4 cups of the butter & sugar with an eletric mixer on medium speed until light & fluffy. Then beat in the eggs until fluffy. Then beat in the baking powder, baking soda, salt, ginger, cinnamon & nutmeg. Then add in the flour altrtnatley with the buttermilk. Make sure to scrape down the bowl. Then stir in the squash & 1/2 cup nuts. Then spread in the pan.
3
Next bake for about 30 to 40 mins or until toothpick comes out clean. Then fully completely.
4
Then in a medium bowl beat 1/2 cup butter & cream cheese with an eletric mixer on medium speed until light & fluffy. Then add in the powdered sugar, 2 Tbsp. milk & sryup. Bet until smooth & creamy. Add in addiitional milk if need be. Then frost the cake & sprinkle with 1/2 cup of the nuts. Cover & refrigerate until ready to serve.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy