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Harvest Cake

(8 Votes)
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

  1. Preheat oven to 350 degrees F. Coat an 8- x 8-inch baking dish with cooking spray.
     
  2. In a large bowl, mix together all ingredients. Pour into prepared baking dish.
     
  3. 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!

Ratings & Comments

My Rating:  

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

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

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

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

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. :)

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

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

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.

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

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!

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.

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