Butternut Squash Cake with Cream Cheese Frosting
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!
Servings: 10 servings
- 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
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.
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.
Calories: 417kcal | Carbohydrates: 67g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 400mg | Potassium: 328mg | Fiber: 3g | Sugar: 43g | Vitamin A: 6720IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2.7mg