summer squash cake
This is an experiment that was a success! We think this cake tastes better the next day!
No Image
prep time
15 Min
cook time
55 Min
method
Bake
yield
16 serving(s)
Ingredients
- 3 - medium yellow squash, steamed, drained, and mashed
- 1 3/4 cups sugar
- 2/3 cup vegetable oil
- 3 - large eggs, room temperature
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon allspice, ground
- 1 1/2 teaspoons fresh grated orange rind
- 1 (8 oz.) can crushed pineapple, drained
- 3/4 cup pecans or walnuts, chopped
- 3/4 cup shredded coconut
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange extract
- GLAZE:
- 1 cup sifted confectioner's sugar
- 1/8 teaspoon ground cinnamon
- 1-2 tablespoon hot water
How To Make summer squash cake
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Step 1In a large mixing bowl, combine sugar and vegetable oil. Beat on medium speed until blended well. Add eggs and mix together.
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Step 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.
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Step 3Stir in drained squash and pineapple, orange rind, coconut, nuts, vanilla and orange extracts. Blend well.
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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