Summer Squash Cake

Summer Squash Cake Recipe

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

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15 Min
55 Min


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medium yellow squash, steamed, drained, and mashed
1 3/4 c
2/3 c
vegetable oil
large eggs, room temperature
2 c
all purpose flour
1 tsp
baking powder
3/4 tsp
baking soda
1/2 tsp
1 1/4 tsp
ground cinnamon
3/4 tsp
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


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

How to Make Summer Squash Cake


  • 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.

Printable Recipe Card

About Summer Squash Cake

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

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