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🍰 Butternut Squash Cake is moist, spiced, and topped with maple cream cheese frosting. The perfect fall dessert to share! 🍂
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Pin ItBaked Butternut Squash Recipes
If you’re looking for a new fall favorite, this squash cake is a delicious twist on traditional fall desserts. Made with grated butternut squash, warm spices, and a creamy maple cream cheese frosting, it’s one of the best butternut squash dessert recipes to try this season. It’s moist, fluffy, and simple to make, making it perfect for holidays, family dinners, or potlucks.
The cake has a soft, tender crumb that pairs beautifully with the smooth frosting. Each slice is perfectly balanced with just the right amount of sweetness. It’s a dessert that feels both comforting and a little bit special at the same time.
When it comes to the best butternut squash recipes, this cake easily earns a spot at the top of the list. Unlike other baked butternut squash recipes, this dessert transforms a savory vegetable into a sweet treat everyone will love. Whether you’re exploring new butternut squash butternut squash recipes or need a unique dessert idea, this cake is a must-bake.
⭐ Why You’ll Love This Recipe
- Easy to make with boxed cake mix and fresh grated squash.
- A great way to enjoy butternut squash dessert recipes in cake form.
- Topped with a fluffy cream cheese frosting and walnuts.
- Perfect for fall gatherings, potlucks, and holidays.
🛒 Ingredients & Substitutions
- white cake mix – substitute with yellow cake mix or use spice cake mix and omit pumpkin pie spice
- pumpkin pie spice – substitute with cinnamon, nutmeg, and allspice
- butternut squash – substitute with grated pumpkin for a similar flavor and texture
- eggs
- heavy cream – substitute with half and half or whole milk (texture may be drier)
- vegetable oil – substitute with melted butter
- walnuts – substitute with pecans or almonds
- cream cheese frosting
- cream cheese
- maple syrup – omit and use ¼-½ teaspoon maple extract for a less sweet, thicker frosting
✨ Variations
- Add dried cranberries or raisins for an extra textural element.
- Swap walnuts for pecans or almonds.
- Sprinkle cinnamon sugar on top for added flavor.
- Bake in muffin tins for squash cake cupcakes instead of a sheet cake.
- This recipe comes together quickly, making it easy for both beginners and experienced bakers.
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🔥 Tips
- Always peel and grate fresh squash for the best results.
- Let the cake cool completely before frosting.
- Use full-fat cream cheese for a rich, smooth frosting.
- Line the pan with parchment for easy removal and cleaner slices.
- The frosting whips up light and fluffy, adding just the right finishing touch.
❓ FAQs
No, grated fresh squash works best. Canned puree would make the cake too wet.
Yes, it starts with a cake mix and simple ingredients, making it one of the easiest cake recipes.
Yes, this cake can be baked a day ahead and frosted before serving.
It transforms simple squash into a moist cake that rivals traditional pumpkin desserts.
Yes, it fits into many butternut squash recipes by swapping nuts, spices, or even turning it into cupcakes.
🍽️ Other Recipes You May Enjoy
Butternut Squash Cake
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Equipment
- 9×13 inch baking pan
- rubber spatula
Ingredients
Cake
- 1 box white cake mix, (15.25 ounce)
- 2 ½ teaspoons pumpkin pie spice
- 3 cups butternut squash, grated
- 3 large eggs
- ¾ cup heavy cream
- ½ cup vegetable oil
- 1 cup walnuts, chopped
Frosting
- 1 tub cream cheese frosting, (16 ounce), room temperature
- 1 package cream cheese, (8 ounce), room temperature
- 2 tablespoons maple syrup
- 1 ½ teaspoons pumpkin pie spice
- chopped walnuts, optional garnish
Instructions
- Preheat the oven to 350°F. Grease a 9×13 inch baking pan with cooking spray.
- In a large mixing bowl, whisk together the cake mix and pumpkin pie spice until combined.1 box white cake mix, 2 ½ teaspoons pumpkin pie spice
- Using a hand or stand mixer, beat in the butternut squash, eggs, heavy cream, and vegetable oil until smooth.3 cups butternut squash, 3 large eggs, ¾ cup heavy cream, ½ cup vegetable oil
- Fold in the walnuts and pour the batter into the prepared pan.1 cup walnuts
- Bake for 33-36 minutes, or until a toothpick comes out clean and the cake springs back when gently tapped.
- Let the cake cool completely before frosting.
- In a large bowl, beat together the cream cheese frosting, cream cheese, maple syrup, and pumpkin pie spice with a hand or stand mixer until fluffy and smooth, about 3-5 minutes.1 tub cream cheese frosting, 1 package cream cheese, 2 tablespoons maple syrup, 1 ½ teaspoons pumpkin pie spice
- Spread the frosting evenly over the cooled cake with an offset spatula or butter knife. Garnish with chopped walnuts, if desired.chopped walnuts
- Cut into squares and serve.
Notes
🥡 STORAGE
- Store cake tightly covered in the refrigerator for 4-5 days.
- For best freshness, cover with plastic wrap or foil.
♨️ REHEATING
- Serve cold or at room temperature.
- If chilled, let sit out for 30 minutes before serving.
❄️ FREEZING
- Wrap the cake in plastic wrap, then place it in an airtight container or freezer bag.
- Freeze for 2-3 months.
- Thaw overnight in the refrigerator and bring to room temperature before serving.
💡 TIPS FOR BEST RESULTS
- Grate the squash just before using for the best texture.
- Make sure the cake is completely cooled before frosting.
- Use full-fat cream cheese for the smoothest frosting.
🍳 ALTERNATE COOKING METHODS
- The oven is the best option for this recipe. Smaller portions can be baked in muffin tins (adjust baking time to 18-22 minutes).
♻️ LEFTOVERS
- Leftover cake makes a great afternoon snack or can be frozen for later.
- Cut into individual squares before freezing for easy grab-and-go portions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
