Butternut Squash Spice Cake

Photo Credit
Becky Luigart-Stayner
Makes 10 to 12 servings.
Preparation Method
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Watch out, carrot cake! This spongy Butternut Squash Spice Cake won first prize in The Old Farmer’s Almanac Garden Guide Recipe Contest. Moist and flavorful! Try it!

Cooked puréed squash adds rich flavor and plenty of moisture to this spiced, delicious cake.  If you don’t have all the spices, it’s flexible and you can mix up the spices. 

Serve as a dessert, a snack, or even as a coffee cake for breakfast.

The winning prize goes to Darlene Bueger from Peoria, Arizona. 

See more winning butternut squash recipes!


1 cup all-purpose flour
1-1/4 cups sugar, divided
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs separated plus 5 egg whites
1 cup, cooked and puréed butternut squash

Preheat oven to 350°F. Get out a 10-inch tube pan with removable bottom.

In a bowl, combine flour, 3/4 cup of sugar, spices, baking powder, and salt.

In a separate bowl, combine egg yolks and squash. Add squash mixture to flour mixture and stir to blend.

In another bowl, beat egg whites with an electric mixer for 2 minutes, or until foamy. Gradually add remaining sugar, 1 tablespoon at a time. Increase mixer speed to high and beat until stiff peaks form.

Using a rubber spatula, fold 1/4 of egg white mixture into squash mixture, just until no streaks remain. Repeat with remaining egg white mixture. Pour batter into tube pan. Bake for 55 minutes, or until toothpick inserted into bottom comes out clean.

Cool for 5 minutes, then invert pan onto narrow-necked bottle. Allow to hang upside down until completely cooled.

Invert cake and transfer to cake plate to be frosted.



1 cup heavy whipping cream
6 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup toasted pecan pieces
1/2 cup caramel ice cream topping

In a bowl, whip cream until stiff peaks form.

In a separate bowl, combine cream cheese, sugar, vanilla, cinnamon and ginger.

Using a rubber spatula, fold whipped cream into cream cheese until combined.

Frost sides and top of cake. Sprinkle with toasted pecans.

Refrigerate until ready to serve.

Drizzle cake with caramel ice cream topping before serving.

About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann

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