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Squash Cake

southern.chef's picture
  Yellow squash 1⁄2 Pound, sliced
  Sugar 1 3⁄4 Cup (28 tbs)
  Vegetable oil 2⁄3 Cup (10.67 tbs)
  Eggs 3
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Baking soda 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Grated orange rind 1 Teaspoon
  Canned unsweetened crushed pineapple 8 Ounce, drained (1 can)
  Chopped pecans 3⁄4 Cup (12 tbs)
  Shredded coconut 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Glaze 1⁄2 Cup (8 tbs)

Cook squash, covered, in a small amount of boiling water 15 minutes or until tender, drain.
Mash and drain again.
Set aside 1 cup squash.
Combine sugar and oil in a mixing bowl, beat at medium speed of an electric mixer until well blended.
Add eggs; beat until well blended.
Combine flour, baking powder, soda, salt, cinnamon, and nutmeg; blend well.
Add to egg mixture.
Stir in squash, orange rind, pineapple, pecans, coconut, and vanilla, blend well.
Spoon into a greased and floured 10-inch Bundt pan.
Bake at 350° for 55 minutes to 1 hour.
Let cake cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Place on serving plate.
Spoon glaze over top of cake.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5001 Calories from Fat 2087

% Daily Value*

Total Fat 240 g369.9%

Saturated Fat 41.9 g209.7%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 2672.7 mg111.4%

Total Carbohydrates 679 g226.3%

Dietary Fiber 26.2 g104.6%

Sugars 462.3 g

Protein 59 g117.3%

Vitamin A 16.4% Vitamin C 38.2%

Calcium 73% Iron 121.5%

*Based on a 2000 Calorie diet


Squash Cake Recipe