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Butternut Squash Cake Roll Recipe
Butternut Squash Cake Roll Recipe photo by Taste of Home

Butternut Squash Cake Roll Recipe

Read Reviews (15)
4.63 15
Publisher Photo
Elizabeth Nelson of Manning, North Dakota is sweet on squash! Her pretty dessert is perfect for an autumn special occasion.
TOTAL TIME: Prep: 15 min. Bake: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min. + chilling
MAKES: 10 servings

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup mashed cooked butternut squash
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup finely chopped walnuts
  • Confectioners' sugar
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • Additional confectioners' sugar, optional

Directions

  1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour the paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Butternut Squash Cake Roll in Taste of Home October/November 2006, p53

Reviews for Butternut Squash Cake Roll(15)

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 13, 2013

This cake tastes exactly like pumpkin roll & a great way to use up some butternut squash!! The entire family enjoyed it!!!

MY REVIEW
Reviewed Dec. 19, 2012

So good my friends didn't believe I made it, the wife had to back me up.

MY REVIEW
Reviewed Dec. 17, 2012

Haven't made this yet, just bought some b.nut squash. Love the pies. For donutk, you put some of the confectioners sugar on the towel when rolling up the cake. Hope this helps.

MY REVIEW
Reviewed Nov. 19, 2012

Ive been making this recipe at Thanksgiving time for 3 years now and we LOVE it!! It freezes very well so I make them in advance. I like to make 5 or 6 at one time, wrap them in clear cellophane wrap and tie the ends with raffia. I buy fall leaves at the craft store and insert fall leaves in the raffia when you tie a bow. I give a half of roll to a family of 5 of less and give a full cake roll to families over 5 people. they love it!

MY REVIEW
Reviewed Oct. 28, 2011

Very moist and delicious. So easy to make. My family requests it often and always want me to make some extra rolls so they can take them home with them! Thanks for the great recipe!!

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