I recently ran across this squash at Sam’s Club:
It was real, fresh squash already peeled and cut up (2 lbs for about $5). I don’t know about you, but I really don’t enjoy peeling and cutting squash, so I knew I had to get it. I roasted some when I got home, but still had quite a bit left. I wanted to turn it into something husband approved, so what better to make than a cake?
If you serve this to someone without telling them, they will never know that it has squash in it! It’ just makes the cake extra moist.
Keywords: dessert cake fall winter
Ingredients (6 cakes)
- 1 package (18 oz) yellow or spice cake mix
- 1 pound peeled, cut butternut squash (or butternut squash puree)
- 3/4 cup brown sugar
- 1 Tbsp ground cinnamon
- 1/2 Tbsp pumpkin pie spice
- 4 eggs
Preheat your oven to 350ºF.
Next, puree your squash. I did this by microwaving the cubed squash plus about 3 Tbsp water in a covered microwave dish on high about 5 minutes. You want the squash to be very soft. Then puree the squash in a food processor or blender, making sure that no chunks remain.
Place the puree plus all other ingredients in your stand mixer. Mix on low speed just until moistened. Then mix on medium speed for 2 minutes.
Place batter in greased mini Bundt cake pan. I also had some leftover batter that I baked separately. Bake for about 30 minutes or until lightly brown. (You could bake in a regular Bundt cake pan for about an hour.)