Description
This delicious butternut squash cake is spiced with pumpkin pie spice and topped with a creamy frosting. Perfect for holiday gatherings!
Ingredients
Scale
- 1 box white cake mix (15 ounce)
- 2 ½ teaspoons pumpkin pie spice
- 3 cups butternut squash (grated)
- 3 large eggs
- ¾ cup heavy cream
- ½ cup vegetable oil
- 1 cup walnuts (chopped)
- 1 tub cream cheese frosting (16 ounce, room temperature)
- 1 package cream cheese (8 ounce, room temperature)
- 2 tablespoons maple syrup
- 1 ½ teaspoons pumpkin pie spice
- chopped walnuts (optional garnish)
Instructions
- Preheat the oven to 350°F. Grease a 9×13 inch baking pan with cooking spray.
- In a large mixing bowl, whisk together the cake mix and pumpkin pie spice until combined.
- Using a hand or stand mixer, beat in the butternut squash, eggs, heavy cream, and vegetable oil until smooth.
- Fold in the walnuts and pour the batter into the prepared pan.
- Bake for 33-36 minutes, or until a toothpick comes out clean and the cake springs back when gently tapped.
- Let the cake cool completely before frosting.
- In a large bowl, beat together the cream cheese frosting, cream cheese, maple syrup, and pumpkin pie spice with a hand or stand mixer until fluffy and smooth, about 3-5 minutes.
- Spread the frosting evenly over the cooled cake with an offset spatula or butter knife.
- Garnish with chopped walnuts, if desired.
- Cut into squares and serve.
Notes
- This cake is perfect for fall gatherings and can be served warm or cold.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg