BUTTERNUT PINEAPPLE SPICE CAKE

BUTTERNUT PINEAPPLE SPICE CAKE image

Number Of Ingredients 19

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground allspice
1 cup canola oil
1 cup granulated sugar
3/4 cup light brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
3 cups finely grated peeled butternut squash
1 cup drained crushed pineapple
1 cup toasted chopped walnuts
For the cream cheese frosting (optional):
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
2 to 2 1/2 cups confectioners' sugar, sifted

Steps:

Preheat the oven to 350 degrees. Butter and flour a 9-by-13-inch baking pan. Sift together the flour, baking powder, baking soda, cinnamon, salt and allspice. In a large mixing bowl, combine the oil, granulated sugar, and brown sugar. Beat until well combined. Add the eggs one at a time, beating well after each addition. Add the vanilla. Continue to beat until fluffy. Gradually add the dry ingredients, mixing just until the batter is smooth and blended. Fold in the squash, pineapple and walnuts. Spoon the batter into the prepared pan. Bake for about 35 minutes, until a cake tester inserted in the center of the cake comes out clean. On a wire rack, cool completely before frosting. For frosting: In a medium bowl, beat together the cream cheese, butter and vanilla. Add 2 cups of the sugar and beat until smooth. If the frosting is too thin, mix in the additional 1/2 cup sugar and beat until smooth. Spread evenly over cooled cake. Makes about 2 cups. Per serving without frosting based on 15 servings: 372 cal.; 6 g pro.; 43 g carb.; 20 g fat (2 sat., 10 monounsat., 8 polyunsat.); 57 mg chol.; 335 mg sod.; 2 g fiber; 26 g sugar; 49 percent calories from fat.