Spaghetti Squash Cake with Orange Cream Cheese Glaze
Transform your dessert game with this irresistible Spaghetti Squash Cake with Orange Cream Cheese Glaze—an unexpected twist on classic baking that’s as wholesome as it is delicious. Perfectly spiced with warm cinnamon and nutmeg, this moist and tender cake features sweet, shredded spaghetti squash for added texture and subtle natural sweetness. Topped with a luscious glaze made from tangy cream cheese, freshly squeezed orange juice, and fragrant orange zest, every bite is a burst of citrusy decadence. Easy to make and surprisingly versatile, this unique dessert is the ideal way to elevate fall gatherings, holiday feasts, or any occasion that calls for something delightfully different. Plus, with its simple preparation and rich homemade flavor, this spaghetti squash cake is sure to become your new go-to treat! Keywords: spaghetti squash cake, orange cream cheese glaze, fall dessert recipe, unique desserts, vegetable cake recipe.
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Recipe Information
Ingredients
- 1 medium (about 4 cups cooked and shredded) Spaghetti squash
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup, packed Brown sugar
- 0.75 cup Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Orange zest
- 4 ounces, softened Cream cheese
- 1.5 cups Powdered sugar
- 2 tablespoons Fresh orange juice
- 2 tablespoons, softened Butter
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes or until tender. Let cool, then use a fork to shred the flesh into spaghetti-like strands. Measure out 4 cups and set aside.
Reduce oven temperature to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, mix granulated sugar, brown sugar, and vegetable oil until smooth. Beat in the eggs, one at a time, then add the vanilla extract and orange zest.
Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the cooked spaghetti squash until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
While the cake is cooling, prepare the glaze. In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar, orange juice, and vanilla extract, and mix until smooth and slightly thickened.
Once the cake has cooled, spread the orange cream cheese glaze over the top in an even layer.
Slice into squares or rectangles and serve. Enjoy!
Nutrition Facts
Calories |
4933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.1 g | 307% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 108.6 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 4725 mg | 205% | |
| Total Carbohydrate | 691.2 g | 251% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 470.4 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 386 mg | 30% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1318 mg | 28% | |
*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.
