Butternut Squash Cake

Cake: 2 cups sugar
2 tablespoons cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
2 cups flour
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 cup Crisco oil
2 cups butternut squash

Icing:
8 ounces cream cheese
1 stick butter
1 teaspoon vanilla
1 pound confectioners’ sugar

Cook and mash the butternut squash (it may also be frozen). Mix all ingredients in a bowl. Put in a greased and floured 13 x 9-inch baking pan. Bake at 350 degrees F. for 45 to 50 minutes. Allow to cool. Meanwhile, mix icing ingredients together. Add in the sugar, in stages, until the desired consistency. Cover cake generously.

Makes 12 to 14 servings.

From www.cooks.com.

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