Winter Squash-Spice Bundt Cake

Southern Living
16 servings


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1 (1 1/2-pound) acorn squash
2 3/4 cups self-rising flour, divided
1 cup raisins
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/2 cup egg substitute
1/2 cup applesauce
1/4 cup vegetable oil
Vegetable cooking spray
Powdered sugar (optional)


Cut squash in half; discard seeds and membrane. Place squash halves, cut sides down, in an 11- x 7-inch baking dish. Add water to a depth of 1/4 inch.

Bake at 375° for 35 to 45 minutes or until tender; cool slightly.

Scoop out and mash pulp; discard shells.

Toss together 1/4 cup flour and raisins. Set aside.

Combine remaining 2 1/2 cups flour, cinnamon, nutmeg, and cloves; set aside.

Combine squash pulp, sugar, and next 3 ingredients; stir in flour mixture until blended. Stir in raisins. Pour into a 12-cup Bundt pan coated with vegetable cooking spray.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely. Sprinkle with powdered sugar, if desired.

Created date

October 2003

Nutritional Information

Calories 227
Fat 3.9 g
Cholesterol 0.0 mg
Sodium 287 mg