Butternut Squash Cake
This Butternut Squash Cake is a delicious way to turn fresh butternut squash into a fall dessert! The grated squash keeps the cake soft and moist, while pumpkin pie spice and chopped walnuts add plenty of flavor. It’s topped with a creamy maple cream cheese frosting that goes perfectly with the spiced cake. Starting with a boxed cake mix makes this recipe even easier to put together!
I recommend sticking with freshly grated butternut squash for this recipe. Puree contains moisture differently and would change the consistency of the batter. The grated squash softens as the cake bakes and gives it a wonderful texture.
No. You’ll use the dry cake mix along with the eggs, heavy cream, vegetable oil, and other ingredients listed in this recipe. There’s no need to add the water or oil amounts printed on the box.
Yes! You can bake the cake a day ahead, let it cool completely, and store it covered until you’re ready to frost it. You can also prepare the entire frosted cake a day in advance and keep it refrigerated until serving.
Yes. Prepare the frosting and store it in an airtight container in the refrigerator for up to 3 days. Let it soften slightly and give it a quick stir or beat before spreading it onto the cooled cake.
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Ingredient Notes
- White cake mix: The base of the cake. Yellow cake mix also works, or use spice cake mix and leave out the pumpkin pie spice in the cake batter.
- Pumpkin pie spice: Adds warm fall flavors. You can substitute a combination of cinnamon, nutmeg, and allspice.
- Butternut squash: Freshly grated, raw butternut squash adds moisture and a naturally mild sweetness.
- Eggs: Help bind the ingredients and give the cake structure.
- Heavy cream: Adds richness and moisture. Half-and-half or whole milk can be substituted, although the cake may be slightly less rich.
- Vegetable oil: Keeps the cake tender and moist. Melted, cooled butter can be used instead.
- Walnuts: Add a little crunch to each bite. Pecans or almonds are good alternatives, or you can leave the nuts out.
- Cream cheese frosting: Store-bought frosting makes a convenient starting point.
- Cream cheese: Gives the frosting a thicker consistency and a little tanginess to balance the sweetness.
- Maple syrup: Adds maple flavor that pairs nicely with the spices. For a thicker, slightly less sweet frosting, omit the syrup and substitute ¼–½ teaspoon maple extract.
- Pumpkin pie spice: Adds a little extra warmth to the frosting.
- Chopped walnuts: An optional topping for a little extra crunch.
Butternut Squash Cake
- Preheat the oven to 350°F and grease a 9×13-inch baking pan with cooking spray. In a large mixing bowl, whisk together the dry cake mix and pumpkin pie spice until combined.
- Using a hand mixer or stand mixer, beat in the grated butternut squash, eggs, heavy cream, and vegetable oil until well combined.
- Fold in the chopped walnuts, then pour the batter into the prepared baking pan and spread it evenly.
- Bake for 33–36 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed.Allow the cake to cool completely before frosting.
- To prepare the frosting, add the cream cheese frosting, softened cream cheese, maple syrup, and pumpkin pie spice to a large mixing bowl. Beat with a hand mixer or stand mixer until fluffy and smooth, about 3–5 minutes.
- Spread the frosting evenly over the cooled cake using an offset spatula or butter knife. Garnish with additional chopped walnuts, if desired. Cut into squares and serve.
Butternut Squash Cake
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Equipment
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 the oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan with cooking spray. Whisk together the cake mix and pumpkin pie spice in a large mixing bowl until combined.
- Using a hand or stand mixer, beat in the butternut squash, eggs, heavy cream, and vegetable oil until smooth.
- Fold in the walnuts and then pour the batter into the prepared baking pan.
- Bake for 33-36 minutes or until a toothpick comes out clean and the cake bounces back when gently tapped. Allow the cake to cool completely before frosting.
- To make the frosting, beat together the cream cheese frosting, cream cheese, maple syrup and pumpkin pie spice in a large mixing bowl with a hand or stand mixer until fluffy and smooth, about 3-5 minutes.
- Use an offset spatula or butter knife to spread the frosting evenly over your cake and garnish with chopped walnuts, optional.
Notes
How to Store Butternut Squash Cake
Refrigerator: Because of the cream cheese frosting, this cake should be stored covered in the refrigerator. It will keep for up to 4 days. For a softer texture, let individual slices sit at room temperature briefly before serving. Freezer: You can freeze this cake for up to 2 months. For best results, freeze individual slices until the frosting is firm, then wrap them well and place them in a freezer-safe container. Thaw overnight in the refrigerator before serving.Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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