Real Recipes From Real Home Cooks ®

bourbon squash cake

(2 ratings)
Blue Ribbon Recipe by
Kellie Parker
Burkburnett, TX

I was kind of surprised to see this in my grandmother's recipe box a while back. It had lots of little stars around the outside she had put on it. I decided to try it out myself... it was sooo moist. I decided to post this in honor of my Grandma Helen.

Blue Ribbon Recipe

Move over pumpkin, there's a new squash in town. Acorn squash makes this cake super tender and moist. Baked perfectly even, it's slightly golden outside and tender inside. It just melts in your mouth. Simple old-fashioned ingredients create a wonderful treat. The bourbon gives a very slight flavor (but it's not harsh) and is a nice complement to the cinnamon. Powdered sugar makes the presentation beautiful and adds a touch of sweetness.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 10 -12
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For bourbon squash cake

  • 2 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 2 tsp
  • 1 1/2 c
  • 1 c
    vegetable oil
  • 4 lg
  • 1 3/4 c
    mashed, cooked acorn squash
  • 1/4 c
  • confectioners' sugar for dusting

How To Make bourbon squash cake

Test Kitchen Tips
We roasted the acorn squash for about 40 minutes in a 350 degree pre-heated oven. We stored it in the fridge in a sealed container until we were ready to bake the cake.
  • Coating bundt pan with cooking spray.
    Preheat oven 350 degrees. Coat bundt pan with cooking spray.
  • Flour, baking powder, baking soda, salt, and cinnamon in a bowl.
    Small bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • Sugar, oil, eggs, and squash in a bowl.
    In a large bowl stir together sugar, oil, eggs, and squash until blended.
  • Beating in the flour mixture.
    Beat in flour mixture until moistened.
  • Adding bourbon to the batter.
    Beat in bourbon.
  • Batter poured into the bundt pan.
    Pour batter into pan.
  • Bundt cake baking in the oven.
    Bake until toothpick comes out clean, 45 to 50 minutes.
  • Cake cooling in the pan.
    Let cool in pan 15 minutes.
  • Cake removed from the Bundt pan.
    Run a knife around edges. Turn out onto a rack.
  • Cake dusted with powdered sugar.
    Then dust with confectioners' sugar... Enjoy!