Easy Butternut Squash Cake Begins With A Boxed Mix

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Easy Butternut Squash Cake Recipe

You should think about adding this butternut squash cake to your Thanksgiving dessert playlist! It’s simply scrumptious, and everyone will “gobble it up,” sorry, I can never resist a pun!

Butternut squash is this season’s new pumpkin. Although the two are relatives in the Cucurbitaceae plant family, butternut squash certainly gives the old orange globes a run for the money!

Butternut Squash Tops Pumpkin For First Place In The Winter Squash Race

The beigy-looking exterior gives little clue to the dazzling contents of butternut squash! The old saying “you can’t judge a book by its cover” certainly applies here. Look at the gorgeous heart that lurks beneath the unassuming but very tough skin.

One of the first things you notice is this squash’s tidy efficiency in storing the seeds, all in the little round belly. It’s quick and easy to scoop out the seeds, leaving you with loads of easily accessible meat!

Butternut squash contains a bit more vitamin A and C than pumpkin and twice as much iron, and it’s also a good source of magnesium, vitamin E, and potassium. Compared to pumpkin, it’s somewhat higher in calories and complex carbs, but it contains more than twice the amount of dietary fiber.

Most of the calories come from the carbs they contain, but they’re not just any old carbs. Winter squash carbs have anti-inflammatory and antioxidant properties, as well as cholesterol and insulin-regulating properties.

It’s all too-gourd-to-be-true, right? 

Here’s How To Transform A Box Mix Into A Show-Stopping Cake

We’ve been watching The Great British Bake Off lately, now that our outdoor work has nearly ended. It is fascinating, very educational, and a hoot to watch. The Brits have a delightful way of expressing themselves, and we love it.

However, most of us do not have the discretionary hours to create the culinary masterpieces we see on the program. Give me something easy, fast, and delicious in our pedal-to-the-metal lives, and I come running every time. This recipe is one of those gold nuggets!

When you begin with a boxed cake mix, the object of the game is to add just enough time and a few extra ingredients to take it to a higher level of yumminess and visual appeal. Call it enhancing or “doctoring-up” the cake mix. You end up with a moister, larger cake with a decidedly more homemade taste.

Here we begin with a spice cake mix and add in milk, oil, squash puree, an extra egg, and a little more sugar and spices. The larger volume of cake explains the need for additional spices, and the outcome is amazing!

When you bake it in a time-saving 9″ x 13″ pan and top it with a thick layer of cream cheese frosting, it will yield sixteen servings of a moist and delicious rich cake. Then you’ll have plenty of time left over to catch up on other fun stuff you’d rather be doing than slaving in the kitchen!

Cream cheese icing is a perfect topping for this cake because cream cheese has a bit of tang to it that plays well with the sweet cake. Cream cheese frosting also helps keep the cake moist for days. (If it would ever last that long!)

Add cinnamon or nutmeg (or both!) to the frosting if you want another layer of spice in the dessert. You can also add rum, bourbon, or Fireball for a fun twist, but you’ll need to add more powdered sugar to get to a good spreading consistency.

Here, I sprinkled some nutmeg on top for a simple but attractive garnish. Chopped salted peanuts might be a fun and crunchy topping too!!

Have you discovered butternut squash for baking? I hope you have tried it and if you have a recipe using butternut squash to share, please, bring it on! And how about a way you use a cake mix to create a gorgeous dessert? We would be delighted to hear from you!

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