Easy Butternut Squash Snack Cake Recipe

This easy butternut squash snack cake combines all of the spicy flavors of fall. Your family will love it.

It’s that time of year when the farmers markets are filled with squash, acorn squash, pumpkins and of course butternut squash. Typically squash is made into savory recipes in the Fall but today I am sharing an easy and delicious butternut squash cake recipe. It’s a bit like a carrot cake but made with squash and it makes the perfect breakfast cake, or dessert.

If you prefer a savory recipe try my Roasted butternut squash soup, or Butternut squash and Pumpkin soup.  

Butternut Squash Cake

This easy cake is made with simple ingredients that you already have in your pantry. The only thing you will need from the store is the squash.

What You Need to Make Butternut Squash Cake

1 cup of all purpose flour

11/2 tsp pumpkin pie spice*

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup peeled and grated butternut squash

3/4 cup firmly packed brown sugar

1/2 cup better melted and cooled

1 large egg

1/4 tsp ground ginger

1 tsp vanilla extract

Directions for Squash Cake

Using a box grater, or a food processor, grate a peeled butternut squash until you have one cup.

Combine the dry ingredients, flour, pumpkin pie spice, ginger,  baking powder, baking soda, and salt in a bowl and set aside.

In a large bowl combine the squash, brown sugar, egg, and cooled butter and vanilla.  Beat at medium speed with an electric mixer until combined. Reduce speed to low and add flour mixture. Beat until well mixed.

Spread cake batter into the prepared pan. Bake for 23-27 minutes until a toothpick inserted in the center comes out clean and cake is golden brown.

Remove the cake from the oven and place on cooling rack. Cool cake to room temperature and dust with powdered sugar.

This cake is delicious, it has a moist texture, sweet flavor and it is filled with the flavors of Fall! The only part that is a pain is peeling the butternut squash and grating it.

Variations and Serving Suggestions

• Top with maple syrup glaze, maple glaze or cream cheese frosting.
• Serve with a scoop of vanilla ice cream.
• Substitute this spice mixture for pumpkin pie spice, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger,  1/8 teaspoon ground nutmeg, and 1/8 teaspoon  ground cloves.
• For a nutty flavor use cooled brown butter in place of melted butter.

How to Store Butternut Squash Cake

Wrap the cake in plastic wrap or store in an airtight container for up to 3 or 4 days. Or store in the freezer for up to 3 months.

THAT’S ALL FOR NOW

I hope that you try this delicious cake the next time you need a Fall dessert.

Have a great day friends, thank you for spending part of your day with me.

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Easy Butternut Squash Snack Cake Recipe

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This easy butternut squash snack cake combines all of the spicy flavors of fall. Your family will love it.

• Total Time: 0 hours
• Yield: 9 pieces 1x

Ingredients

Scale 1x2x3x

1 cup of all purpose flour

11/2 tsp pumpkin pie spice*

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup peeled and grated butternut squash

3/4 cup firmly packed brown sugar

1/2 cup better melted and cooled

1 large egg

1/4 tsp ground ginger

1 tsp vanilla extract

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Instructions

Pre- heat oven to 350 F. Prepare an 8 inch square cake pan with cooking spray and line with parchment paper, set to the side.

Using a box grater, or a food processor, grate a peeled butternut squash until you have one cup.

Combine the dry ingredients, flour, pumpkin pie spice, ginger,  baking powder, baking soda, and salt in a bowl and set aside.

In a large bowl combine the squash, brown sugar, egg, and cooled butter and vanilla.  Beat at medium speed with an electric mixer until combined. Reduce speed to low and add flour mixture. Beat until well mixed.

Spread cake batter into the prepared pan. Bake for 23-27 minutes until a toothpick inserted in the center comes out clean and cake is golden brown.

Remove the cake from the oven and place on cooling rack. Cool cake to room temperature and dust with powdered sugar.

• Author: Elizabeth
• Prep Time: 10 minutes
• Cook Time: 23-27 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American