Summer Squash Cake Recipe

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Summer Squash Cake

Win Spicer

By
@debaylady

This is an experiment that was a success! We think this cake tastes better the next day!


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
16
Prep:
15 Min
Cook:
55 Min
Method:
Bake

Ingredients

3
medium yellow squash, steamed, drained, and mashed
1 3/4 c
sugar
2/3 c
vegetable oil
3
large eggs, room temperature
2 c
all purpose flour
1 tsp
baking powder
3/4 tsp
baking soda
1/2 tsp
salt
1 1/4 tsp
ground cinnamon
3/4 tsp
nutmeg
1/4 tsp
allspice, ground
1 1/2 tsp
fresh grated orange rind
1 (8 oz.) can(s)
crushed pineapple, drained
3/4 c
pecans or walnuts, chopped
3/4 c
shredded coconut
1 tsp
pure vanilla extract
1 tsp
orange extract

GLAZE:

1 c
sifted confectioner's sugar
1/8 tsp
ground cinnamon
1-2 Tbsp
hot water

Step-By-Step

1In a large mixing bowl, combine sugar and vegetable oil. Beat on medium speed until blended well. Add eggs and mix together.
2In medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Add to egg mixture and beat on medium speed until blended well.
3Stir in drained squash and pineapple, orange rind, coconut, nuts, vanilla and orange extracts. Blend well.
4Spoon into greased and floured 10 inch bundt pan. Bake in a preheated 350 degree oven for 55-60 minutes. Test for doneness with a toothpick.
5Cool in pan on a wire rack 8-10 minutes. Remove from pan and place on serving plate. Prick top with toothpick and drizzle glaze over warm cake.
6Glaze directions: In small bowl, whisk confectionery's sugar and ground cinnamon. Slowly stir in 1-2 tablespoons hot water until desired consistency. Drizzle over warm cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American