Ingredients for Butternut Squash Bundt Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 1/2 cups cooked butternut squash
- 1 teaspoon vanilla extract
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How to Make Butternut Squash Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, mash 1 1/2 cups cooked butternut squash until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the mashed squash, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared bundt pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
102g
Fat
38g
Carbs
15g
