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Butternut Squash Cake Roll

 Butternut Squash Cake Roll
Elizabeth Nelson of Manning, North Dakota is sweet on squash! Her pretty dessert is perfect for an autumn special occasion.
10 ServingsPrep: 15 min. Bake: 15 min. + chilling


  • 3 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
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 3/4 teaspoon McCormick® Pure Vanilla Extract
  • Additional confectioners' sugar, optional


  • Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease
  • and flour the paper and set aside.
  • In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat
  • for 2 minutes or until mixture becomes thick and lemon-colored. Stir
  • in squash. Combine the flour, baking soda and cinnamon ingredients;
  • fold into squash mixture. Spread batter evenly into prepared pan.
  • Sprinkle with walnuts.

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Butternut Squash Cake Roll (continued)

Directions (continued)

  • Bake at 375° for 13-15 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack for 10 minutes.
  • Turn cake onto a kitchen towel dusted with confectioners' sugar.
  • Gently peel off waxed paper. Roll up cake in the towel, jelly-roll
  • style, starting with a short side. Cool completely on a wire rack.
  • In a small bowl, beat the cream cheese, butter, confectioners' sugar
  • and vanilla until smooth. Unroll cake; spread filling evenly over
  • cake to within 1 in. of edges. Roll up again. Cover and refrigerate
  • for 1 hour. Just before serving, dust with confectioners' sugar if
  • desired.
  • Yield: 10 servings.