Butternut Squash Cake

Name: Butternut Squash Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 15
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 118 milliliters butter, softened; 177 milliliters buttermilk; 473 milliliters shredded peeled butternut squash (1 small); 85 grams package cream cheese, softened; 3 eggs; 591 milliliters Gold Medal® all-purpose flour; 355 milliliters granulated sugar; 1 teaspoons ground cinnamon; 1 teaspoons ground ginger; 0 teaspoons ground nutmeg; 2 teaspoons maple flavor; 2 Tbsps milk; 946 milliliters powdered sugar; 1 teaspoons salt; 118 milliliters chopped walnuts

Butternut Squash Cake requires approximately 2 hours from start to finish. This recipe serves 15. One serving contains 422 calories, 5g of protein, and 12g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. A mixture of buttermilk, baking soda, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet.

Instructions

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Oven

Frying Pan

In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg.

Ingredients you will need

Granulated Sugar