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Butternut Squash Cake
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1 cup all-purpose flour

1 1/2 teaspoons pumpkin pie spice  

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup peeled shredded butternut squash

3/4 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter, melted

1 large Land O Lakes® Egg

1 1/2 teaspoons ginger puree or finely grated fresh ginger root  

1 teaspoon vanilla extract


Powdered sugar

 *Substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. **Substitute 1/4 teaspoon ground ginger.

How to make

  1. STEP 1

    Heat oven to 350°F. Grease bottom only of 8-inch square baking pan; set aside.

  2. STEP 2

    Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl; set aside.

  3. STEP 3

    Combine squash, brown sugar, butter, egg, ginger and vanilla in bowl. Beat at medium speed until well mixed. Add flour mixture; beat at low speed until well mixed.

  4. STEP 4

    Spread batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar.

Tip #1

Look for ginger puree in jars and squeeze tubes in the produce or ethnic sections of the supermarket.

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