Harvest Cake

SERVES: 16

COOK TIME: 55 Min

Bringing in the harvest was never this scrumptious (till now)!! This simple autumn dessert brings together the best flavors of the season all put together for a Harvest Cake you won't soon forget.

What You'll Need

1 (12-ounce) package frozen butternut squash, thawed
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil

What to Do

Preheat oven to 350 degrees F. Coat an 8- x 8-inch baking dish with cooking spray.
In a large bowl, mix together all ingredients. Pour into prepared baking dish.
Bake about 55 minutes, or until a wooden toothpick inserted in center comes out clean.

Notes

Make this a little extra special with a sprinkle of powdered sugar.
We just love desserts that shout autumn! We suggest you also whip up one (or several) of our Butternut Squash Rolls!

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

cgstratman 4394144

Oct 03, 2017

If I was to use fresh squash, would this be around 1 1/2 cups??

Test Kitchen Team

Oct 05, 2017

Hi there! Yes, using fresh squash you would need about 1 1/2 cups. Enjoy! :)

wendygoerl 2394329

Sep 22, 2014

What kind of squash are we talking about? Summer squashes (I'm using the term generically) are season right now.

Test Kitchen Team

Sep 23, 2014

Hello Wendy! Thank you for your comment! We have updated the recipe to include the specific squash (butternut) used to make our Harvest Cake. Enjoy. :)

sia42 6373532

Mar 04, 2014

I always have fresh zucchini on hand. Can I substitute fresh grated zucchini instead?

Test Kitchen Team

Mar 05, 2014

Do not substitute zucchini for squash, it will not work for this recipe.

ksjoscelyn 0613203

Feb 15, 2014

OMGoodness, this sounds **wonderful**. Would like to know if this cake could be baked in 2 (two) 8x4 inch bread pans successfully. Thank you for this lovely recipe!! K.

Member 4859657

Nov 24, 2013

Can the squash be replaced with canned pumpkin? If so, would it still be 12 oz.?

Test Kitchen Team

Nov 25, 2013

Since the squash is a little more liquid-y than the canned pumpkin, if you substitute it, just add a little water to the recipe to give it the same consistency. Enjoy!

JudyTrudy

Nov 19, 2013

I use butternut in place of pumpkin for pumpkin pies and no one can tell the difference so this does not seem unusual to me.