Best 4 Butternut Squash Bundt Cake Recipes

Indulge in the warm, comforting flavors of fall with our delectable Butternut Squash Bundt Cake. This moist and tender cake is packed with the sweet, nutty essence of butternut squash, perfectly complemented by a rich, maple glaze. Each bite offers a harmonious blend of spices, including cinnamon, nutmeg, and ginger, evoking the essence of the season. The cake's light and fluffy texture is achieved through a combination of creamed butter and sugar, along with the addition of buttermilk and eggs. Whether you're looking for a cozy afternoon treat or a special dessert to impress your guests, our Butternut Squash Bundt Cake is sure to delight.

Let's cook with our recipes!

BUTTERNUT SQUASH CAKE

Butternut Squash Cake image

Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 15

Number Of Ingredients 19

Ingredients

3/4 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups Gold Medal™ all-purpose flour
3/4 cup buttermilk
2 cups shredded peeled butternut squash (1 small)
1/2 cup chopped walnuts
1/2 cup butter, softened
1 package (3 oz) cream cheese, softened
4 cups powdered sugar
2 to 4 tablespoons milk
1 1/2 teaspoons maple flavor
1/2 cup chopped walnuts

Steps:

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.
Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

Nutrition Facts : Calories 530, Carbohydrate 72 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 53 g, TransFat 1/2 g

BUTTERNUT SQUASH CAKES

Butternut Squash Cakes image

Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish.

Provided by Chef John

Categories Side Dish Vegetables Squash

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
¼ cup diced onion
2 cups grated butternut squash, packed
1 teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 large egg, beaten
¼ cup garbanzo-fava bean flour (such as Bob's Red Mill®)
3 tablespoons corn flour (such as Bob's Red Mill®)
2 tablespoons olive oil
¼ cup sour cream for garnish
2 tablespoons pumpkin seeds for garnish

Steps:

Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
Top with sour cream and pumpkin seeds before serving.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 20.6 g, Cholesterol 52.8 mg, Fat 17 g, Fiber 3.6 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 251.4 mg, Sugar 2.2 g

BUTTERCUP SQUASH COFFEE CAKE

Buttercup Squash Coffee Cake image

My father grows a large buttercup squash patch, so each fall, I get an ample amount of his harvest. I make this treat to share with my co-workers. They rave about the moist cake, the crunchy streusel and the applesauce between the layers. -Mary Jones, Cumberland, Maine

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 27

Ingredients

CRUMB MIXTURE:
1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup chopped nuts
1-1/2 teaspoons ground cinnamon
3 tablespoons cold butter
CAKE:
1/2 cup butter-flavored shortening
1 cup sugar
2 large eggs, room temperature
1 cup mashed cooked buttercup squash
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
1/2 cup unsweetened applesauce
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1-1/2 teaspoons hot water

Steps:

In a small bowl, combine the first 6 ingredients. Cut in butter until crumbly; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Beat in 1 egg at a time, beating well after each addition. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Spoon half into a greased 9-in. springform pan., Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan., Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake.

Nutrition Facts : Calories 351 calories, Fat 14g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 260mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.

BUTTERNUT CAKE

Butternut Cake image

This recipe has been in our family for years. It's always included on holiday menus. Preparing the cake is a family project-the men crack the shells, and the children help pick out the nut meats.-Betty Zeltwanger, Canisteo, New York

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 11

Ingredients

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped butternuts or walnuts
Frosting of your choice

Steps:

In a bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in nuts. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cooled cake.

Nutrition Facts :

Tips:

For a smooth batter, make sure the butter and sugar are creamed together until light and fluffy.
Grate the butternut squash using the large holes of a box grater.
To easily remove the bundt cake from the pan, grease and flour the pan before pouring in the batter.
Bake the cake until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before glazing.

Conclusion:

This moist and flavorful Butternut Squash Bundt Cake is a delicious and unique fall dessert. With its rich, nutty flavor and tender crumb, this cake is sure to be a hit with your family and friends. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.