Butternut Squash Cake
This easy Butternut Squash Cake is soft, spiced, and topped with maple cream cheese frosting for a cozy fall treat.
Servings: 24 servings
Equipment
- 9x13 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 9x13 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
Serving: 1slice | Calories: 310kcal | Carbohydrates: 35g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 226mg | Potassium: 136mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2128IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 1mg
