Butternut Squash Bundt Cake Recipes

YELLOW SQUASH BUNDT CAKE

Yellow Squash Bundt Cake image

Shhh! There are veggies in this Bundt cake.

Provided by Anna Theoktisto

Categories Cakes

Time 2h20m

Yield Serves 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 large eggs, at room temperature
1 ½ cups granulated sugar
1 cup canola oil
2 cups grated yellow squash (from 2 medium [6 1⁄2 oz. each] squash
1 tablespoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
2 cups unsifted powdered sugar
2 tablespoons whole buttermilk
1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)

Steps:

Prepare the cake: Preheat oven to 350°F. Coat a 10-cup Bundt pan with baking spray. Stir together flour, baking powder, baking soda, and salt in a bowl. Place eggs, sugar, and oil in bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and airy, about 3 minutes, stopping to scrape down sides as needed. Stir in squash, lemon zest, and juice. Gradually add flour mixture, beating on low speed until just combined, about 45 seconds. Pour batter into prepared pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes. Invert onto a wire rack; cool 1 hour.
Prepare the glaze: Whisk together all ingredients in a bowl until smooth. Drizzle over cooled cake.

BUTTERNUT SQUASH CAKE

Butternut Squash Cake image

Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 15

Number Of Ingredients 19

Ingredients

3/4 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups Gold Medal™ all-purpose flour
3/4 cup buttermilk
2 cups shredded peeled butternut squash (1 small)
1/2 cup chopped walnuts
1/2 cup butter, softened
1 package (3 oz) cream cheese, softened
4 cups powdered sugar
2 to 4 tablespoons milk
1 1/2 teaspoons maple flavor
1/2 cup chopped walnuts

Steps:

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

Nutrition Facts : Calories 530, Carbohydrate 72 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 53 g, TransFat 1/2 g

BUTTERNUT SQUASH BUNDT CAKE

Butternut Squash Bundt Cake image

A very good year in my garden for butternut squash. I've been looking for ways to use them up. I altered a sweet potato recipe and this came out delicious.

Provided by cookn4mytwins

Categories Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs
2 1/2 cups butternut squash (cooked and mashed)
1 teaspoon vanilla

Steps:

Preheat oven to 350 degrees.
Spray a 12-cup bundt pan with cooking spray.
Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
Beat the butter and sugar until creamy.
Add the eggs, one at a time, mixing well after each addition.
Add the vanilla.
Add the flour mixture alternately with the squash. Mix until well blended.
Pour into the prepared bundt pan.
Bake for 60 minutes. Stick a toothpick in the middle of the cake to see if it comes out clean. If not, bake for 5 more minutes.
Repeat if necessary.
Remove pan from oven and place on a wire rack for 10-15 minutes. Remove cake from pan and let cool on rack.

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