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Butternut Squash Nut Cake Recipe

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 YIELD:16-18 servings


  • 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 cup butter or margarine, softened
  • 1-3/4 cups sugar
  • 3 eggs
  • 1-1/3 cups pureed winter squash
  • 1/2 cup milk
  • 3/4 cup chopped pecans
  • 1 cup packed dark brown sugar
  • 1/2 cup butter or margarine
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1-1/4 cups confectioners' sugar


  • 1. Combine first seven ingredients; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition Add squash; mix well. (Mixture will appear curdled.) Alternately add dry ingredients and milk. 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 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 mixing bowl; cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake. Yield: 16-18 servings.

Nutritional Facts

1 slice: 438 calories, 22g fat (11g saturated fat), 83mg cholesterol, 338mg sodium, 59g carbohydrate (40g sugars, 2g fiber), 4g protein.

Reviews for Butternut Squash Nut Cake

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Reviewed Sep. 14, 2010

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

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