Real Recipes From Real Home Cooks ®

summer squash cake

a recipe by
Win Spicer
Frankford, DE

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

serves 16
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For summer squash cake

  • 3
    medium yellow squash, steamed, drained, and mashed
  • 1 3/4 c
  • 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
  • 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
    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

  • 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.

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