Kitchen Fun With My 3 Sons

Butternut Squash Cake with Maple Cream Cheese Frosting

Disclaimer: This post may contain affiliate links.

This Butternut Squash Cake is one of our favorite cakes ever and it’s so easy to make! Full of fall flavors and topped with a heavenly maple cream cheese frosting. It just doesn’t get any better than this!

Butternut Squash Cake

Butternut Squash Cake

  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 eggs
  • 2 cups flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 3 jars of butternut squash baby food

Maple Cream Cheese Frosting

  • 1 block (8 oz.) cream cheese, room temperature
  • 1 stick (1/2 cup) butter, room temperature
  • 2 Tbsp. real maple syrup
  • 1 lb. powdered sugar (or more/less to achieve desired consistency)

Butternut Squash Cake

Directions

Pre-heat the oven to 350 degrees.

Blend oil and sugar. Then add the eggs and whisk together until blended.

Add in all the dry ingredients and whisk. Now add the butternut squash baby food and blend.

Pour the cake mixture into 2 greased 9 inch round baking pans.

Bake for 1 hour and check the cake at 45 minutes using a toothpick in the center. Some ovens vary.

Frosting

Using an electric mixer, cream together cream cheese, butter, and maple syrup until smooth and well-combined. Gradually add in the powdered sugar, mixing well. Spread one cake layer with half of the frosting using a knife. Add the second layer and spread the remaining frosting on top.  Serve immediately or cover and refrigerate.

Butternut Squash Cake

You can also replace the vegetable oil with apple sauce to cut down on calories. Just cut down to 2 1/2 jars of butternut squash baby food.

Butternut Squash Cake

Butternut Squash Cake with Cream Cheese Frosting

Published By Jill
This Butternut Squash Cake is one of our favorite cakes ever and it’s so easy to make! Full of fall flavors and topped with a heavenly maple cream cheese frosting. It just doesn’t get any better than this!
0 from 0 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 10 servings
Calories 417 kcal

Ingredients
  

  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 eggs
  • 2 cups flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 3 jars butternut squash baby food
  • 1 1/2 cups of pecans optional

Instructions
 

  • Pre-heat the oven to 350 degrees
  • Blend oil and sugar. Then add the eggs and whisk together until blended.
  • Add in all the dry ingredients and whisk. Now add the butternut squash baby food and blend.
  • Pour the cake mixture into 2 greased 9 inch round baking pans.
  • Bake for 1 hour and check the cake at 45 minutes using a toothpick in the center. Some ovens vary.

Frosting:

  • Using an electric mixer, cream together cream cheese, butter, and maple syrup until smooth and well-combined. Gradually add in the powdered sugar, mixing well. Spread one cake layer with half of the frosting using a knife. Add the second layer and spread the remaining frosting on top. Serve immediately or cover and refrigerate.

Nutrition

Calories: 417kcalCarbohydrates: 67gProtein: 6gFat: 15gSaturated Fat: 3gCholesterol: 65mgSodium: 400mgPotassium: 328mgFiber: 3gSugar: 43gVitamin A: 6720IUVitamin C: 2mgCalcium: 103mgIron: 2.7mg
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

 

Pumpkin Spice Cheesecake Cake

Spiced Rum Bacon and Chocolate Bundt Cake

No-Bake Pumpkin Lush

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

SEEN ON