Nothing says Fall like a spice cake. This one tastes very similar to a a carrot cake and is a favorite of mine.
Pineapple Butternut Squash Cake (makes 12-15 servings)
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground allspice
1 cup canola oil
1 cup granulated sugar
3/4 cup light brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
3 cups finely grated peeled butternut squash
1 cup drained crushed pineapple
1 cup toasted chopped walnuts (optional)
- drain canned pineapple through a mesh strainer and into a glass bowl; reserve juice
- preheat oven to 350 degrees
- butter and flour a 9-by-13-inch baking pan
- sift together the flour, baking powder, baking soda, cinnamon, salt and allspice
- in a large mixing bowl, combine the oil, granulated sugar, and brown sugar; beat until well combined; add the eggs one at a time, beating well after each addition; add the vanilla; continue to beat until fluffy
- gradually add the dry ingredients, mixing just until the batter is smooth and blended
- fold in the squash, pineapple and walnuts; spoon the batter into the prepared pan
- bake for about 35 minutes, until a cake tester inserted in the center of the cake comes out clean
- on a wire rack, cool completely before frosting
Cream cheese frosting (optional)
One pkg. (8 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
2 to 2 1/2 [cups] powdered sugar, sifted
2 tablespoon pineapple juice
In a medium bowl, beat together the cream cheese, butter and vanilla. Add 2 cups of the sugar and beat until smooth. If the frosting is not the desired consistency, mix in the additional 1/2 cup sugar or up to 1 teaspoon pineapple juice or tap water and beat until smooth. Spread evenly over cooled cake.