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Butternut Squash Cake with Butter-Rum Frosting

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By Betty Crocker Kitchens
Updated Sep 30, 2010
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Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with cranberries and nuts.

Butternut Squash Cake with Butter-Rum Frosting

  • Prep Time 20 min
  • Total 2 hr 15 min
  • Servings 15
  • Ingredients 17
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Ingredients

Cake

  • 1 1/4 cups packed brown sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla
  • 3 eggs
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • 2 cups shredded peeled butternut squash (about 1 lb)
  • 1/2 cup sweetened dried cranberries, if desired
  • 1/2 cup chopped toasted hazelnuts (filberts), if desired

Frosting

  • 1/2 cup butter or margarine, softened
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 2 tablespoons rum or 2 teaspoons rum extract plus 4 teaspoons milk
  • 4 cups powdered sugar
  • 1/4 cup chopped toasted hazelnuts (filberts)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • Step 
    2
    In large bowl, beat brown sugar, oil, vanilla and eggs with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, pumpkin pie spice and salt until mixed. Add buttermilk; beat on low speed until mixed. Beat on medium speed 1 minute longer. Stir in squash, cranberries and hazelnuts. Pour into pan.
  • Step 
    3
    Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Step 
    4
    In medium bowl, beat butter and cream cheese on medium speed until creamy. Add rum and powdered sugar; beat on low speed until mixed. Beat on medium speed until smooth and creamy. Frost cake. Sprinkle with 1/4 cup hazelnuts. Store covered in refrigerator.

Nutrition

530 Calories
26g Total Fat
5g Protein
70g Total Carbohydrate
50g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
300mg
13%
Potassium
220mg
6%
Total Carbohydrate
70g
23%
Dietary Fiber
1g
5%
Sugars
50g
Protein
5g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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