Butternut Squash Cake with Butter-Rum Frosting

Name: Butternut Squash Cake with Butter-Rum Frosting
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 15
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 296 milliliters packed brown sugar; 118 milliliters butter or margarine, softened; 158 milliliters buttermilk; 454 grams cups shredded peeled butternut squash (about; 113 grams (half of 8-oz package) cream cheese, softened; 3 eggs; 591 milliliters Gold all-purpose flour; 59 milliliters chopped toasted hazelnuts (filberts); 118 milliliters chopped toasted hazelnuts (filberts), if desired; 946 milliliters powdered sugar; 2 teaspoons pumpkin pie spice; 2 Tbsps rum or 2 teaspoons rum extract plus 4 teaspoons milk; 1 teaspoons salt; 118 milliliters sweetened dried cranberries, if desired; 2 teaspoons vanilla; 237 milliliters vegetable oil

One serving contains 452 calories, 5g of protein, and 15g of fat. This vegetarian recipe serves 15. A mixture of rum, butternut squash, hazelnuts, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.

Instructions

Heat oven to 350F. Spray bottom and sides of 13x9-inch pan with baking spray with flour.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Oven

Frying Pan

In large bowl, beat brown sugar, oil, vanilla and eggs with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, pumpkin pie spice and salt until mixed.

Ingredients you will need

Pumpkin Pie Spice