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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.
  • Total Time
    Prep: 30 min. Bake: 1 hour + cooling
  • Makes
    16-18 servings


  • 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 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 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.

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Average Rating:
    Sep 14, 2010

    Cake is wonderful - I made the caramel icing from TOH potato cake to lighten a bit. It was an excellent combination.