This is an experiment that was a success! We think this cake tastes better the next day!
prep time15 Min
cook time55 Min
Ingredients For summer squash cake
medium yellow squash, steamed, drained, and mashed
1 3/4 c
large eggs, room temperature
all purpose flour
1 1/4 tsp
1 1/2 tsp
fresh grated orange rind
1 (8 oz.) can
crushed pineapple, drained
pecans or walnuts, chopped
pure vanilla extract
sifted confectioner's sugar
How To Make summer squash cake
In a large mixing bowl, combine sugar and vegetable oil. Beat on medium speed until blended well. Add eggs and mix together.
In 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.
Stir in drained squash and pineapple, orange rind, coconut, nuts, vanilla and orange extracts. Blend well.
Spoon 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.
Cool 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.
Glaze 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.
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