Acorn Squash Cake with Pecan Streusel Recipe

Name: Acorn Squash Cake with Pecan Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter softened; 3/4 cup brown sugar light, firmly packed; 1 large eggs; 1 cup acorn squash cooked and mashed; 1/2 teaspoon vanilla extract; 2 cups flour, all-purpose; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon ground; 1 cup pecans chopped; 1/2 cup brown sugar firmly packed, light; ⅓ cup flour, all-purpose; 1/2 teaspoon cinnamon ground; 1/4 cup butter softened; 1/2 cup pecans chopped

Servings: persons

1/4 cup butter softened
3/4 cup brown sugar light, firmly packed
1 large eggs
1 cup acorn squash cooked and mashed
1/2 teaspoon vanilla extract
2 cups flour, all-purpose
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon ground
1 cup pecans chopped
1/2 cup brown sugar firmly packed, light
⅓ cup flour, all-purpose
1/2 teaspoon cinnamon ground
1/4 cup butter softened
1/2 cup pecans chopped

1
Preheat oven to 350F (180C).
2
Beat butter and sugar at medium speed with and electric mixer until creamy.
3
Add egg, beating well.
4
Stir in squash and vanilla.
5
Combine flour and next 3 ingredients; gradually add to squash mixture, beating at low speed after each addition.
6
Stir in pecans.
7
Streusel Topping: Combine all ingredients in a bowl.
8
Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.
9
Bake until toothpick inserted in middle comes out clean, 40 to 50 minutes.
10
Cool for 15 to 20 minutes, serve warm, at room temperature or chilled.

1096

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup butter softened, 3/4 cup brown sugar light, firmly packed, 1 large eggs, 1 cup acorn squash cooked and mashed, and more.

Yes, Acorn Squash Cake with Pecan Streusel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Acorn Squash Cake with Pecan Streusel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions