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Ingredients
| all-purpose flour (unsifted): 3 cups |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1/2 tsp |
| salt: 1/4 tsp |
| salted butter: 1 cup (softened) |
| granulated sugar: 2 cups |
| eggs: 4 (large) |
| butternut squash (cubed): 2 1/2 cups (cooked and mashed) |
| vanilla extract: 1 tsp |
Butternut Squash Bundt Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350 degrees.
- Spray a 12-cup bundt pan with cooking spray.
- Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- Beat the butter and sugar until creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Add the vanilla.
- Add the flour mixture alternately with the squash. Mix until well blended.
- Pour into the prepared bundt pan.
- Bake for 60 minutes. Stick a toothpick in the middle of the cake to see if it comes out clean. If not, bake for 5 more minutes.
- Repeat if necessary.
- Remove pan from oven and place on a wire rack for 10-15 minutes. Remove cake from pan and let cool on rack.