Butternut Squash Cake

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This easy Butternut Squash Cake is soft, moist, and full of warm spices, topped with a delicious maple cream cheese frosting. Perfect for fall!

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: cake

Keyword: fall

Servings:

Calories: 378kcal

Equipment

9X13 baking pan

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 9x13 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.

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