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Winter Squash Spice Bundt Cake Recipe

Indulge in the cozy flavors of autumn with this moist and delicious Winter Squash Spice Bundt Cake! This Southern Living-inspired recipe features tender butternut squash, warm spices, and a delightful hint of sweetness. Perfect for holiday gatherings or a comforting treat on a chilly evening. Surprisingly easy to make, despite its impressive taste!

Prep Time 30 mins
Cook Time 70 mins
Calories 236.8 kcal
Protein 7g
Rating 3.3 (3 Reviews)
Winter Squash Spice Bundt Cake 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Winter Squash Spice Bundt Cake

  • 1 medium (2 pounds) butternut squash
  • 2 3/4 cups all-purpose flour
  • 1/2 cup raisins
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • not found in recipe
  • not found in recipe
  • as needed for greasing pan
  • as desired for dusting
  • 1 cup (2 sticks) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

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How to Make Winter Squash Spice Bundt Cake

  1. Preheat oven to 375°F (190°C).
  2. Cut one medium butternut squash (approximately 2 pounds) in half lengthwise.
  3. Discard seeds and membrane from squash halves.
  4. Place squash halves, cut sides down, in an 11- x 7-inch baking dish. Add 1/4 inch of water to the dish.
  5. Bake for 35-45 minutes, or until tender when pierced with a fork.
  6. Remove from oven and let cool slightly. Scoop out the squash pulp and mash it well. Discard the shells.
  7. In a medium bowl, combine 1/4 cup all-purpose flour and 1/2 cup raisins. Set aside.
  8. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, and 1/2 teaspoon ground cloves.
  9. In a separate bowl, cream together 1 cup (2 sticks) unsalted butter, 1 3/4 cups granulated sugar, and 2 large eggs. Beat until light and fluffy.
  10. Add 1 teaspoon vanilla extract and 1/2 teaspoon salt to the wet ingredients. Mix well.
  11. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
  12. Stir in the mashed squash pulp and the raisin mixture until evenly distributed.
  13. Grease and flour a 12-cup bundt pan (or coat with vegetable cooking spray).
  14. Pour batter into the prepared bundt pan.
  15. Bake at 350°F (175°C) for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  16. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  17. Dust with powdered sugar before serving, if desired.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

96g

Fat

2g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion For Large Groups Low Protein Healthy Desserts Vegetables Fall Holiday Event Winter Cakes Dietary Christmas Low Cholesterol Seasonal Low Saturated Fat Low In Something Squash Number Of Servings 4 Hours Or Less