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Butternut Squash Nut Cake

 Butternut Squash Nut Cake
This cake is my favorite to bake because it brings back warm memories of a dear friend who gave me the recipe. And since it's my husband's favorite to eat, I make it often. It's usually my first choice when I'm asked to bring a dish for potlucks, and it's always a hit.
16-18 ServingsPrep: 30 min. Bake: 1 hour + cooling


  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 3 eggs
  • 1-1/3 cups pureed winter squash
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup milk
  • 3/4 cup chopped pecans
  • 1 cup packed dark brown sugar
  • 1/2 cup butter, cubed
  • 1/3 cup heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/4 cups confectioners' sugar


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition Beat in
  • squash. (Mixture will appear curdled.) Combine the flour, baking
  • powder, baking soda, cinnamon, salt, nutmeg, and cloves; add to the

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Butternut Squash Nut Cake (continued)

Directions (continued)

  • creamed mixture alternately with milk, beating well after each
  • addition. Stir in pecans.
  • Pour batter into a greased and floured 10-in. tube pan. Bake at
  • 350° for 1 hour or until cake tests done. Cool in pan about 45
  • minutes.
  • Remove from pan and cool on wire rack. For frosting, combine the
  • brown sugar, butter and cream in a medium saucepan; bring to a boil.
  • Cook and stir for 2 minutes. Remove from the heat; stir in vanilla.
  • Transfer to a large bowl; cool to lukewarm. Gradually beat in
  • confectioners' sugar until frosting reaches spreading consistency.
  • Frost cake. Yield: 16-18 servings.
Nutritional Facts: 1 serving (1 slice) equals 438 calories, 22 g fat (11 g saturated fat), 83 mg cholesterol, 338 mg sodium, 59 g carbohydrate, 2 g fiber, 4 g protein.