Description
This moist and flavorful Butternut Squash Cake blends the natural sweetness of grated butternut squash with warm pumpkin pie spices, walnuts, and a luscious cream cheese frosting. Perfect for fall or any cozy occasion, this cake offers a delightful twist on traditional spice cakes with added texture and richness.
Ingredients
Cake
- 15.25 ounce box white cake mix
- 2 ½ teaspoons pumpkin pie spice
- 3 cups butternut squash, grated
- 3 large eggs
- ¾ cup heavy cream
- ½ cup vegetable oil
- 1 cup walnuts, chopped
Frosting
- 16 ounce tub cream cheese frosting, room temperature
- 8 ounce package cream cheese, room temperature
- 2 tablespoons maple syrup
- 1 ½ teaspoons pumpkin pie spice
- Chopped walnuts, optional garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking pan thoroughly with cooking spray to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the white cake mix and 2 ½ teaspoons of pumpkin pie spice until fully combined to evenly distribute the spice throughout the batter.
- Combine Wet Ingredients: Using a hand or stand mixer, beat in the grated butternut squash, eggs, heavy cream, and vegetable oil into the dry mix until the batter is smooth and uniform in texture.
- Add Walnuts and Pour Batter: Gently fold the chopped walnuts into the batter by hand to incorporate some crunch without overmixing, then pour the batter into the prepared baking pan, spreading evenly.
- Bake the Cake: Bake for 33 to 36 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed. Allow the cake to cool completely in the pan before frosting.
- Prepare Frosting: In a large mixing bowl, beat together the cream cheese frosting, room temperature cream cheese, maple syrup, and 1 ½ teaspoons of pumpkin pie spice with a hand or stand mixer until the mixture is fluffy and smooth, about 3-5 minutes.
- Frost and Garnish: Use an offset spatula or butter knife to spread the frosting evenly over the cooled cake. Sprinkle with optional chopped walnuts for extra texture and visual appeal.
Notes
- Ensure the butternut squash is finely grated for better incorporation and a moist texture.
- Room temperature cream cheese and frosting ensure a smooth and creamy frosting mixture without lumps.
- Use fresh pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves for the best flavor.
- Allow the cake to fully cool before frosting to prevent the frosting from melting.
- Store any leftovers covered in the refrigerator and consume within 3-4 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American