Best Butternut Cake Recipes

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BUTTERNUT POUND CAKE



Butternut Pound Cake image

I love this cake. Makes your whole house smell wonderful. If you can't find butternut flavoring, you can also use vanilla-butternut or a combination of vanilla, butter and any nut flavoring of your choice. It is important that you bake this cake in a cold oven - do not preheat!

Provided by SSAN515194

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 2h

Yield 14

Number Of Ingredients 9

1 cup butter
½ cup shortening
2 ½ cups sugar
5 eggs
2 tablespoons butternut flavored extract
1 (5 ounce) can evaporated milk
3 fluid ounces milk
3 cups all-purpose flour
½ teaspoon salt

Steps:

  • Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.
  • Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  • Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 460.6 calories, Carbohydrate 57.9 g, Cholesterol 104.8 mg, Fat 23.5 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 11.3 g, Sodium 215.3 mg, Sugar 37.5 g

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

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

VANILLA BUTTERNUT POUND CAKE



Vanilla Butternut Pound Cake image

Make and share this Vanilla Butternut Pound Cake recipe from Food.com.

Provided by Bev I Am

Categories     Dessert

Time 2h5m

Yield 1 pound cake

Number Of Ingredients 8

3 cups sugar
3 cups flour
5 large eggs
1/2 cup shortening
1 cup butter
1/4 teaspoon salt
1 can evaporated milk (add enough whole milk to make 1 cup)
2 tablespoons vanilla butternut flavoring

Steps:

  • DO NOT PREHEAT OVEN, must start in COLD oven.
  • Cream shortening, butter, sugar and salt.
  • Add eggs, one at a time.
  • Add flour and milk alternating small amounts of each.
  • Fold in flavoring by hand.
  • Bake in greased tube pan for 1 hour and 45 minutes at 325*.
  • DO NOT open oven door while baking.
  • Remove from pan immediately.

BUTTERNUT CAKE



Butternut Cake image

This recipe has been in our family for years. It's always included on holiday menus. Preparing the cake is a family project-the men crack the shells, and the children help pick out the nut meats.-Betty Zeltwanger, Canisteo, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 11

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped butternuts or walnuts
Frosting of your choice

Steps:

  • In a bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in nuts. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cooled cake.

Nutrition Facts :

ORANGE, POPPY SEED, AND BUTTERNUT SQUASH COFFEE CAKE



Orange, Poppy Seed, and Butternut Squash Coffee Cake image

I came up with this coffee cake as a way to use up some leftover butternut squash puree. The cake itself is light, fluffy, and moist, with a crispy streusel topping providing a nice contrast. The flavor combo of the squash with the orange, poppy seeds, and spices turned out deliciously. Enjoy slightly warm, or at room temp. May even taste better the next day.

Provided by Kim

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 23

½ cup all-purpose flour
½ cup firmly packed brown sugar
¾ teaspoon ground cinnamon
1 pinch salt
1 pinch ground cloves
1 pinch ground nutmeg
6 tablespoons cold unsalted butter, cut into cubes
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
1 cup mashed, cooked butternut squash
¼ cup freshly squeezed orange juice
1 ½ tablespoons grated orange zest
1 teaspoon vanilla extract
½ cup buttermilk, at room temperature
1 tablespoon poppy seeds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
  • Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
  • Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
  • Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
  • Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
  • Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 57.4 g, Cholesterol 80.4 mg, Fat 18 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 10.7 g, Sodium 325.8 mg, Sugar 32.2 g

BUTTERNUT CAKE



Butternut Cake image

I adopted this recipe in the RecipeZaar recipe adoption. Although I have not made it yet, Susie in Tx has and she made some great suggestions in her review. Please take a look and give this cake a try.

Provided by Jellyqueen

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup butter
2 cups sugar
3 eggs
1/4 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
3 cups flour, Sifted
3 teaspoons butternut flavoring
icing, ingredients
8 ounces cream cheese
1/4 cup butter
1 (16 ounce) box powdered sugar
2 teaspoons butternut flavoring
1 cup nuts, Chopped

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour three 9-inch cake pans of butter.
  • Cream butter and sugar until fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix soda and salt into buttermilk until foamy.
  • Add alternately with flour.
  • Add 3 teaspoons flavoring.
  • Pour into prepared pans and bake until done, 20 to 25 minutes.
  • For icing.
  • Beat cream cheese and butter until smooth.
  • Add box of powdered sugar and beat well.
  • Add butternut flavoring and blend.
  • Stir in chopped pecans.
  • Spread thinly between layers and cover cake completely with icing.

GRANDMA'S BUTTERNUT POUND CAKE



Grandma's Butternut Pound Cake image

My grandmother is the most amazing cook I know and this is one of my favorite cakes that she makes. It simply melts in your mouth. She usually cuts up some fresh berries to put on top of the cake which makes it the perfect southern dessert!

Provided by Kay14

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 7

1 cup Butter Flavor Crisco
1 cup milk
2 cups sugar
5 eggs
1/2 cup self rising flour
2 1/2 cups cake flour
2 tablespoons butternut flavoring

Steps:

  • Cream Crisco, sugar and eggs together.
  • Beat on high speed for 5 minutes.
  • Then add milk and flour on low speed until mixed well.
  • Add butternut flavoring and bake in tube or bundt pan for 1 hour and 15 minutes at 300 degrees F.
  • Frost with Butternut frosting if desired.
  • See my recipes for the frosting recipe!
  • May be baked in 3 layer pans also.

FRENCH VANILLA BUTTERNUT POUND CAKE {EASY BUNDT CAKE RECIPE}



French Vanilla Butternut Pound Cake {Easy Bundt Cake Recipe} image

This French Vanilla Butternut Pound Cake is a unique twist on a classic. The vanilla, butter & nut flavors combine to produce a cake that is unbeatable.

Provided by @MakeItYours

Number Of Ingredients 11

1 1/2 cups salted butter (softened)
2 3/4 cups granulated sugar
1/4 teaspoon salt
2 tablespoons vanilla, butter & nut extract
5 large eggs
1 cup French vanilla creamer
3 cups all-purpose flour
1/4 cup salted butter (melted)
1 cup powdered sugar
1 teaspoon vanilla, butter & nut extract
1 tablespoon French vanilla creamer

Steps:

  • In a large bowl or the bowl of a stand mixer, add the softened butter, sugar and salt. Using a hand mixer or the stand mixer, cream the butter, sugar, salt and flavoring together. Then add the eggs one at a time, beating after each one. Add the creamer and flour alternately while beating the mixture. Grease and flour a bundt cake pan and place the batter in the pan. Place the pan of batter into a cold oven and set the oven to 325 degrees. Bake the cake for 1 hour and 40 minutes, or until a toothpick comes out clean. Turn out the cake onto a plate immediately after removing the cake from the oven. Allow the cake to cool completely.
  • In a small bowl, mix together the melted butter, powdered sugar, flavoring and creamer. Mix until the glaze is smooth. Once the cake has cooled, drizzle or spoon the glaze overtop the cake.
  • Serve once the cake has completely cooled. Serve with vanilla ice cream, butterscotch topping and nuts, if desired.

VANILLA BUTTERNUT POUND CAKE WITH MARASCHINO CHERRIES



Vanilla Butternut Pound Cake With Maraschino Cherries image

Haven't made this yet, but have been searching online for a bundt pan maraschino cherry cake and found this one on "baking911.com" after requesting.

Provided by Lorraine3

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 12

1/2 cup shortening
1 cup margarine (2 sticks) or 1 cup butter (2 sticks)
1 teaspoon salt
2 cups sugar
5 large eggs
3 cups sifted flour
6 ounces evaporated milk
2 ounces water
1 cup chopped nuts
10 ounces maraschino cherries, well drained
2 tablespoons vanilla extract
2 teaspoons butter-nut flavoring, see note

Steps:

  • Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.
  • Combine evaporated milk and water (to equal one cup total).
  • Add flour and milk mixture alternately, ending with flour. Add flavorings, chopped nuts and the maraschino cherries.
  • Pour batter into a greased and floured tube pan. Place cake in a cold oven. Bake at 325 degrees until done-.
  • Remove cake from pan while still warm. Ice as desired.
  • Note: The flavoring might be a bit difficult to find, but can be ordered online from the Superior Prod. Co. Charlotte N.C. as llangrove's review of Aug. 17th 2010 states. (Thank you llangrove for that information!).

BUTTERNUT CAKE



Butternut Cake image

I was given this recipe by my husbands mother. when making this cake do not use any other flavoring that says Butter and nut. Use only the type that is pictured with the cake. It is a flavoring from Superior and believe me I have tried the one by homeland and it does not come close to the taste and it turns the cake pink instead...

Provided by Katherine Short

Categories     Cakes

Number Of Ingredients 11

1 box duncan hines butter recipe cake mix
2 Tbsp superior imitation vanilla butter and nut flavoring
3 large eggs
2/3 c milk
1 stick butter
FROSTING FOR BUTTERNUT CAKE
1 box 8oz cream cheese
1 stick butter
1 box confectioners sugar
2 Tbsp superior vanilla butter and nut flavoring
1 1/2 c chopped pecans

Steps:

  • 1. Make Cake like the directions on box except add the milk instead of water and add the butternut flavoring. Pour into prepared pans and bake in a preheated oven at 375 degrees and bake for 28 min. test of doneness by inserting toothpick and see if it comes out clean. Remove and let cool competely.
  • 2. Frosting : Mix butter and cream cheese until creamy, add confectioners sugar, Flavoring, and mix completly then add nuts. You can mix every thing even nuts with the mixer. frost cake and enjoy.

ROASTED BUTTERNUT SQUASH PUDDING CAKE



Roasted Butternut Squash Pudding Cake image

Provided by Food Network

Categories     dessert

Time 3h50m

Yield 10 to 12 servings

Number Of Ingredients 28

3 cups 1-inch diced peeled and seeded butternut squash
3 tablespoons granulated sugar
1/2 tablespoon ground cinnamon
8 large eggs, separated, plus 2 egg yolks
3/4 cup plus 2 tablespoons granulated sugar
Pinch of kosher salt
1 1/8 cups cake flour
4 tablespoons unsalted butter, melted
2 cups pecan halves, toasted and crushed
1 cup granulated sugar
1/4 cup chopped pecans
2 tablespoons spiced rum
1 cup plus 1 tablespoon granulated sugar
1/2 cup cream
1/2 cup sweetened condensed milk
3 cinnamon sticks
1/2 tablespoon pumpkin pie spice
1 1/2 cups milk
7 tablespoons cornstarch
Pinch of kosher salt.
8 large egg yolks
1 tablespoon vanilla extract
6 tablespoons unsalted butter
1 2/3 cups granulated sugar
6 large egg whites
4 marshmallows, melted in a microwave
1/4 teaspoon pumpkin pie spice
Cape gooseberries and chopped pecans, for garnish, optional

Steps:

  • Special equipment: a candy thermometer, an 8-inch ring mold and a kitchen torch
  • For the squash: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
  • Toss the butternut squash with the sugar and cinnamon in a large bowl. Spread out the squash on the prepared baking sheet. Cover with more foil and secure the edges. Roast until fork-tender, about 20 minutes. Remove the foil from the top and continue to roast until slightly golden, about 10 more minutes. Let cool and then puree in a food processor and set aside.
  • For the pecan jaconde: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a stand mixer fitted with a whisk attachment, whip the egg whites until frothy. Slowly add the granulated sugar and salt and whip until stiff peaks form. Add the egg yolks slowly and continue whipping until combined, about 2 minutes.
  • Sift in the flour in 3 stages, folding carefully to prevent deflating and making sure there are no lumps. Fold in the melted butter.
  • Spread on the prepared baking sheet and sprinkle with the pecans. Bake until golden, 10 to 12 minutes. Allow to cool and cut into two 8-inch circles. Tip: leftovers can be use in a trifle
  • For the pecan rum cake syrup: Bring the granulated sugar, pecans and 1 cup water to a boil in a small saucepan. Boil for three minute or so to release the pecan oils. Remove from the heat and add the rum. Use warm to moisten the sponge while assembling the cake
  • For the butternut squash pudding: In a pot, bring the sugar, cream, condensed milk, cinnamon sticks, pumpkin pie spice and 1 cup of the milk to a boil.. In a medium bowl, mix the cornstarch with the egg yolks and remaining 1/2 cup milk.
  • Remove the cinnamon sticks carefully from the milk mixture and temper the cornstarch mixture with it, whisking the hot mixture by the ladleful into the cornstarch mixture. Return the tempered mixture to the pot and add 2 cups of the squash puree (reserve the remaining puree for another use). Cook on medium-high heat, stirring constantly, until the pudding thickens, 8 to 10 minutes. Remove from the heat, add the vanilla and butter and mix until incorporated.
  • For the marshmallow meringue: In a small pot, bring the granulated sugar and 6 tablespoons water to a boil. Cook to 240 degrees F or the soft ball stage. Once the syrup has reached 210 degrees F, start whipping the egg whites. As soon as the syrup reaches 240 degrees F, add the syrup to the egg whites while whipping. Add the melted marshmallow and pumpkin pie spice and whip until cooled, 5 to 10 minutes.
  • To assemble the cake: Use an 8-inch ring mold. Place a layer of pecan joconde sponge on the bottom and drench with half the syrup. Cover with a layer of the warm pudding as thick as the cake. Repeat with another layer of cake and pudding. Allow to cool in the refrigerator until the pudding sets, about 20 minutes. Once cooled, remove from the ring and decorate with the marshmallow meringue all around the cake. Torch the outside of the cake gently to create a brulee look. Decorate with cape gooseberries and chopped pecans, if using.

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

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.

BUTTERNUT SQUASH CAKE



Butternut Squash Cake image

Make and share this Butternut Squash Cake recipe from Food.com.

Provided by Jamie Lynne

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 11

1 1/2 cups oil
1 cup brown sugar
1 cup white sugar
4 eggs
3 cups flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
3 1/2 teaspoons cinnamon
2 cups cooked squash
1 cup chopped walnuts or 1 cup pecans

Steps:

  • Preheat oven to 350 degrees.
  • Mix first 4 ingredients and beat well, then add sifted ingredients.
  • Add squash.
  • Fold in chopped nuts.
  • Bake in greased tube pan at 350 degrees for about 1 hour or until done.

BUTTERNUT SQUASH LAYER CAKE



Butternut Squash Layer Cake image

The recipe for this lovely tall cake with its yummy old-fashioned frosting has been in our family for as long as I can remember.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10-12 servings.

Number Of Ingredients 18

1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 cup mashed cooked butternut squash
1 teaspoon maple flavoring
3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk
1 cup chopped walnuts
BROWN SUGAR FROSTING:
1-1/2 cups packed brown sugar
3 eggs whites
6 tablespoons water
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in squash and maple flavoring. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks., For frosting, in a heavy saucepan, combine the brown sugar, egg whites, water, cream of tartar and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160°, about 8-10 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 524 calories, Fat 15g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 310mg sodium, Carbohydrate 92g carbohydrate (63g sugars, Fiber 2g fiber), Protein 8g protein.

HEALTHY GINGERBREAD SPICE CAKE WITH BUTTERNUT SQUASH PUREE



Healthy Gingerbread Spice Cake With Butternut Squash Puree image

Even though I live in balmy south Florida, where it is pretty much summer year round, I still like to 'get into' the seasons by cooking something festive and seasonally appropriate. I started slowly spiking my recipes with ultra-healthy ingredients (flax, wheat germ, hemp seeds, chickpea puree, etc.) This is a vegetarian and dairy-free recipe.

Provided by Ivy Larson

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h5m

Yield 10

Number Of Ingredients 15

1 teaspoon extra-virgin coconut oil (such as Barlean's®)
¼ cup extra-virgin coconut oil (such as Barlean's®)
2 cups white whole wheat flour (such as King Arthur®)
¼ cup ground flaxseeds (such as Barlean's®)
1 tablespoon freshly grated ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon sea salt
½ cup firmly packed brown sugar
1 egg
1 (10 ounce) package frozen butternut squash puree, thawed
½ cup coconut milk
¼ cup molasses
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan with 1 teaspoon coconut oil.
  • Place 1/4 cup coconut oil in a microwave-safe bowl; heat in microwave until melted, about 30 seconds.
  • Mix flour, ground flaxseeds, ginger, baking soda, cinnamon, allspice, and sea salt in a large bowl.
  • Combine brown sugar, melted coconut oil, and egg in a separate large bowl; add squash puree, coconut milk, molasses, and vanilla extract and mix well. Stir flour mixture into squash mixture until batter is smooth. Pour batter into the prepared loaf pan and smooth the top.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool for 5 minutes before turning cake onto a wire rack to cool completely.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 41.7 g, Cholesterol 18.6 mg, Fat 10.4 g, Fiber 4.6 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 186 mg, Sugar 15.4 g

BUTTERNUT SQUASH CAKE ROLL



Butternut Squash Cake Roll image

Elizabeth Nelson of Manning, North Dakota is sweet on squash! Her pretty dessert is perfect for an autumn special occasion.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 14

3 large eggs
1 cup sugar
2/3 cup mashed cooked butternut squash
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup finely chopped walnuts
Confectioners' sugar
FILLING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 375°. Line bottom of a 15x10x1-in. pan with parchment., In a large bowl, beat eggs on high speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon colored, about 2 minutes. Stir in squash. In another bowl, whisk together flour, baking soda and cinnamon; fold into squash mixture. Transfer to prepared pan, spreading evenly. Sprinkle with walnuts., Bake until a toothpick inserted in center comes out clean, 13-15 minutes. Cool on a wire rack 10 minutes. , Invert onto a tea towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a bowl, beat first four filling ingredients until smooth. Unroll cake; spread filling over cake to within 1 in. of edges. Roll up again, without towel; trim ends. Place on a platter; seam side down. Refrigerate, covered, 1 hour. If desired, dust with additional confectioners' sugar before serving.

Nutrition Facts : Calories 364 calories, Fat 19g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 238mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

BUTTERNUT SQUASH CAKE WITH BUTTER-RUM FROSTING



Butternut Squash Cake with Butter-Rum Frosting image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 15

Number Of Ingredients 17

1 1/4 cups packed brown sugar
1 cup vegetable oil
2 teaspoons vanilla
3 eggs
2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2/3 cup buttermilk
2 cups shredded peeled butternut squash (about 1 lb)
1/2 cup sweetened dried cranberries, if desired
1/2 cup chopped toasted hazelnuts (filberts), if desired
1/2 cup butter or margarine, softened
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons rum or 2 teaspoons rum extract plus 4 teaspoons milk
4 cups powdered sugar
1/4 cup chopped toasted hazelnuts (filberts)

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat brown sugar, oil, vanilla and eggs with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, pumpkin pie spice and salt until mixed. Add buttermilk; beat on low speed until mixed. Beat on medium speed 1 minute longer. Stir in squash, cranberries and hazelnuts. Pour into pan.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In medium bowl, beat butter and cream cheese on medium speed until creamy. Add rum and powdered sugar; beat on low speed until mixed. Beat on medium speed until smooth and creamy. Frost cake. Sprinkle with 1/4 cup hazelnuts. Store covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 70 g, Cholesterol 65 mg, Fat 5, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 50 g, TransFat 0 g

BUTTERNUT POUND CAKE



Butternut Pound Cake image

My Mom made this pound cake for me for as long as I can remember. The butternut flavoring gives it unique taste. It is a very dense and delicious pound cake!

Provided by Missy Eastwood

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 6

1 cup Crisco shortening
2 cups sugar
4 eggs
2 cups cake flour
1/2 cup self rising flour
1 tablespoon imitation vanilla butternut flavoring

Steps:

  • preheat oven to 350 degrees.
  • Grease and flour a bundt or tube cake pan.
  • Cream together the sugar and Shortening until it is smooth.
  • add 1 egg at a time, mixing well between each one.
  • sift the 2 cups of cake flour with the 1/2 cup self rising flour.
  • alternate adding the flour and milk (add a little flour, mix, add a little milk, mix, flour, mix, milk, mix, etc.).
  • finally, add the butternut flavoring.
  • mix well.
  • pout into prepared pan and bake for 1 hour.

Nutrition Facts : Calories 304.2, Fat 14.2, SaturatedFat 3.6, Cholesterol 52.9, Sodium 67.5, Carbohydrate 41.4, Fiber 0.4, Sugar 25.1, Protein 3.4

BUTTERNUT SPICE CAKE



Butternut Spice Cake image

This is a very good cake and well worth the while. In the fall we love to walk in the woods and pick up the butternuts that fall from the trees - we have to fight with the squirrels to get them. I often replace this with pecans or walnuts when I cannot get them.

Provided by Carol

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 14

Number Of Ingredients 11

½ cup finely chopped butternuts
2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
⅔ cup butter
1 ⅓ cups packed brown sugar
2 eggs
1 cup buttermilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan. Sprinkle the bottom and halfway up the sides of the pan evenly with finely chopped butternuts (pecans or walnuts).
  • Sift together cake flour, baking soda, cinnamon, allspice, nutmeg, and salt. Cream the butter. Blend in lightly packed brown sugar and beat until light and fluffy. Beat in eggs. Stir dry ingredients into creamed mixture alternately with buttermilk. Blend in the finely chopped butternuts or pecans or walnuts.
  • Put gently into baking pan. Bake for 45 to 50 minutes, or until cake springs back when you touch it lightly. Cool in pan for about 10 minutes. Put on cake rack to cool completely. Leave upside down and sprinkle with confectioners' sugar over cake before serving.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 38.2 g, Cholesterol 50.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 6 g, Sodium 270 mg, Sugar 21.3 g

BUTTERNUT PECAN CAKE WITH CLASSIC BUTTERCREAM FROSTING



Butternut Pecan Cake with Classic Buttercream Frosting image

Provided by Food Network

Categories     dessert

Time 3h5m

Yield 10 servings

Number Of Ingredients 18

2 sticks (1 cup) unsalted butter, cut into chunks, plus more for buttering the pans
16 ounces all-purpose flour (about 3 1/2 cups plus 3 tablespoons)
2 1/2 teaspoons baking powder
22 ounces granulated sugar (about 3 cups plus 2 tablespoons)
3/4 teaspoon salt
1 1/2 cups milk
1 cup egg whites (from about 10 large eggs)
2 tablespoons vegetable oil
1 1/2 tablespoons vanilla bean paste
1/2 cup pecans, chopped
3 tablespoons unsalted butter
One 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
Pinch salt
1 stick (8 tablespoons) unsalted butter, at room temperature
2 cups confectioners' sugar, sifted
1/2 teaspoon vanilla bean paste
2 tablespoons milk

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter the sides and bottoms of two 8-inch round cake pans. Line the bottoms and sides with parchment if desired (for easy removal).
  • Add the flour, baking powder, granulated sugar and salt to the bowl of a stand mixer fitted with the paddle attachment and combine well. In a separate bowl, combine the milk, egg whites, vegetable oil and vanilla bean paste and whisk to combine. Set aside.
  • Turn the mixer to low and add the chunks of butter slowly to the dry mix. Continue to beat on low until there are no chunks of butter remaining and the mixture becomes crumbly. Add a third of the wet ingredients to the bowl and then turn the speed to medium. Mix until a light paste forms, scraping down the sides of the bowl. Add half of the remaining wet ingredients and beat on medium-high speed for 4 minutes. Scrape down the sides and bottom of the bowl.
  • Add the remaining wet ingredients and beat on medium speed for 5 minutes. Divide the batter evenly between the two prepared cake pans and bake until a skewer comes out clean and the sides have begun to pull away from the sides of the pans, 40 to 50 minutes. Cool in the pans on a rack, 10 minutes, then invert onto the rack to remove the pans and parchment and cool completely.
  • For the filling: Roast the pecans in the butter in a skillet over medium-high heat. Add the condensed milk and stir constantly until the mixture thickens. Remove from the heat and stir in the vanilla extract and salt. Cool completely before using.
  • For the buttercream: Beat the butter with a hand mixer, the paddle attachment of a stand mixer or a wooden spoon until smooth and fluffy. Gradually beat in the confectioners' sugar until fluffy. Beat in the vanilla bean paste. Pour in the milk and beat for an additional 3 to 4 minutes.
  • To assemble: With a long serrated knife, split each cake layer horizontally into 2 layers. Place 1 layer on a cake plate and top generously with filling. Place another layer on top; top with more filling. Continue in this manner until you place the final layer of cake. Frost the cake all over with the buttercream. Serve at room temperature.

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