Butternut Squash Bundt Cake Recipe

Name: Butternut Squash Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350 degrees.
2
Spray a 12-cup bundt pan with cooking spray.
3
Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
4
Beat the butter and sugar until creamy.
5
Add the eggs, one at a time, mixing well after each addition.
6
Add the vanilla.
7
Add the flour mixture alternately with the squash. Mix until well blended.
8
Pour into the prepared bundt pan.
9
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.
10
Repeat if necessary.
11
Remove pan from oven and place on a wire rack for 10-15 minutes. Remove cake from pan and let cool on rack.

2291

kcal

Calories

172

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, and more.

Yes, Butternut Squash Bundt Cake 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.

Butternut Squash Bundt Cake

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