Butternut Squash Bundt Cake
Indulge in the warm, spiced flavors of autumn with this irresistible Butternut Squash Bundt Cake. Made with creamy butternut squash puree, this moist and tender cake is infused with a medley of cinnamon, nutmeg, and ginger, giving it a comforting warmth in every bite. Sweetened with a blend of granulated and brown sugar, the cake strikes the perfect balance of flavor while staying incredibly soft. Ideal for fall gatherings or holiday celebrations, this stunning bundt cake is a showstopper on any dessert table. Topped with a light dusting of powdered sugar or left beautifully plain, it pairs wonderfully with a hot cup of coffee or tea. Easy to make with simple pantry ingredients, this recipe comes together in just 20 minutes of prep time and serves up to 12, making it perfect for sharing. Whether you're looking to highlight seasonal produce or just craving a slice of homemade delight, this Butternut Squash Bundt Cake is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Butternut squash puree
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 2.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 4 Eggs
- 0.75 cups Vegetable oil
- 0.5 cups Milk
- 2 teaspoons Vanilla extract
- 0.5 cups Powdered sugar (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard-sized bundt pan, or use a non-stick baking spray.
If you're starting with raw butternut squash, roast it in the oven until tender, then puree until smooth. Measure out 1.5 cups and let it cool.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a separate medium bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract until well combined.
Add the butternut squash puree to the wet ingredients and mix until smooth.
Gradually pour the wet ingredient mixture into the dry ingredients, folding gently with a spatula or mixing spoon until fully incorporated. Be careful not to overmix.
Pour the batter into the prepared bundt pan, spreading it around evenly.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely.
Optional: Once the cake has cooled, dust the top with powdered sugar for a simple decoration.
Slice and serve! Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 41.3 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
