Summer Squash Cake

Summer Squash Cake

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Win Spicer

By
@debaylady

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

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

How to Make Summer Squash Cake

Step-by-Step

  1. In a large mixing bowl, combine sugar and vegetable oil. Beat on medium speed until blended well. Add eggs and mix together.
  2. 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.
  3. Stir in drained squash and pineapple, orange rind, coconut, nuts, vanilla and orange extracts. Blend well.
  4. 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.
  5. 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.
  6. 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.

Printable Recipe Card

About Summer Squash Cake

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




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