Butternut Squash Cake Recipe

A seasonal cake made with butternut squash and winter spices. This cake is great served with whipped cream, caramel, and apples.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American


  • 1 1/2 cups granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 cup canola oil
  • 4 eggs
  • 16 ounces butternut squash puree,* or 1 16 ounce can
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves


  • Preheat the oven to 350 degrees. Spray a bundt pan with nonstick baking spray.
  • In the bowl of an electric mixer, cream together sugars and oil on medium speed. Add eggs one at a time, mixing well in between.
  • Add the pureed squash and let the mixer run while you mix together the dry ingredients in a separate bowl.
  • In the dry ingredient bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves.
  • Turn the speed down to low and gradually add the dry ingredients to the wet ingredients. Mix together just until the flour is incorporated.
  • Spoon the batter evenly into the bundt pan, and smooth out the top.
  • Bake your cake for 50-55 minutes, checking for doneness by inserting a toothpick into the top of the cake. If your toothpick comes out clean, your cake is done.
  • Remove the cake from the oven, and let it cool in the pan for 15 minutes.
  • Turn the cake onto a cooling rack. Tap the bottom of the bundt pan with a wooden spoon to help loosen if necessary.
  • Serve with spiced whipped cream, salted caramel, and roasted apples.


Butternut squash puree can be substituted with pumpkin or sweet potatoes.
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