Squash Cake Recipe

Name: Squash Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 lb. yellow squash, sliced (about 3 medium size squash); 1 3/4 c. sugar; 2/3 c. vegetable oil; 3 eggs; 2 c. all-purpose flour; 1 tsp. baking powder; 3/4 tsp. baking soda; 1/2 tsp. salt; 1 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1 tsp. grated orange rind; 1 (8 oz.) can unsweetened crushed pineapple, drained; 3/4 c. chopped pecans; 1/2 c. shredded coconut; 1 tsp. vanilla extract; Glaze (recipe follows)

Servings: persons

1/2 lb. yellow squash, sliced (about 3 medium size squash)
1 3/4 c. sugar
2/3 c. vegetable oil
3 eggs
2 c. all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. grated orange rind
1 (8 oz.) can unsweetened crushed pineapple, drained
3/4 c. chopped pecans
1/2 c. shredded coconut
1 tsp. vanilla extract
Glaze (recipe follows)

1
Cook squash, covered, in a small amount of boiling water for 15 minutes, or until tender.
2
Drain.
3
Mash and drain again.
4
Set aside 1 cup squash.
5
Combine sugar and oil in a mixing bowl; beat at medium speed of an electric mixer until well blended.
6
Add eggs; beat until well blended.
7
Combine flour, baking powder, soda, salt, cinnamon and nutmeg; blend well.
8
Add to egg mixture. Stir in squash, orange rind, pineapple, pecans, coconut and vanilla; blend well.
9
Spoon into a greased and floured 10-inch Bundt pan.
10
Bake at 350u00b0 for 55 minutes to 1 hour.
11
Let cake cool in pan for 10 minutes; remove from pan.
12
Let cool completely on a wire rack.
13
Place on serving plate.
14
Spoon Glaze over top of cake. Yields one 10-inch cake.

No nutrition data on file — estimate from the ingredient list.

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 16 ingredients. The key ingredients include: 1/2 lb. yellow squash, sliced (about 3 medium size squash), 1 3/4 c. sugar, 2/3 c. vegetable oil, 3 eggs, and more.

Yes, Squash 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.

Squash Cake

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