Dan Goldberg
Prep & Cook Time
1 Hour 30 Mins
Makes 8 servings

Remarkably moist and tender, this cake gets its warmth from spices like cinnamon, nutmeg, allspice, and a hint of black pepper.

How to Make It

Step 1

Preheat oven to 350°. Cut squash in half lengthwise and remove seeds. Place the squash halves, cut side up, on a baking pan, then cover with foil and bake until tender when pierced with a fork, 20 to 30 minutes. Uncover and let sit until cool enough to handle, then use a spoon to scoop out the cooked squash from the peel. Mash with a fork. Measure out 1 cup of the squash and set aside any remaining for future use (see Notes).

Step 2

Turn oven down to 325°. Butter an 8- by 8-in. baking pan and set aside.

Step 3

In a small bowl, combine flour, allspice, cinnamon, nutmeg, baking powder, salt, baking soda, and pepper. Set aside.

Step 4

With a mixer, cream together butter and brown sugar in a large bowl until smooth and a bit fluffy. Add eggs one at a time, beating for 30 seconds after each addition. Mix in vanilla.

Step 5

Add half of the flour mixture to the butter mixture and stir to combine. Stir in the cup of mashed squash. Add remaining flour mixture and stir just enough to combine. Pour batter into prepared baking pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Serve plain or with a dusting of powdered sugar or a dollop of whipped cream.

Step 6

Note: Nutritional analysis is per serving.

Chef's Notes

Extra mashed squash may be served hot with butter, salt, and pepper; stirred into soups or stews; or frozen for future cakes. Whole-wheat pastry flour is sold at health food and specialty baking stores, as well as at Whole Foods stores.

Ratings & Reviews

CindyW's Review

August 17, 2014
Made this for dessert today, divided into muffin pans for easier serving. We all thought it was really good, and might add a thin bit of cream cheese glaze next time.

steponme's Review

March 11, 2014
Very dense and maybe a little dry. Didn't add any type of frosting. Taste like pumpkin bread. Not sure if I'd make it again.

CAgirlinIA's Review

October 29, 2012
Another addictive recipe from My Recipes.....delicious!

7plus1isme's Review

June 01, 2012

laegnome's Review

November 06, 2011
Very tasty, but seemed more of the texture and consistency of a pumpkin bread than a cake. Next time, I might whip up a little glaze to top it to make it more cake-like...or add a streusel topping to make it more of a coffee cake. Seems like a versatile recipe that has great base flavors and can easily be personalized.

Jocelyn222's Review

October 18, 2010
Very tasty and healthy. I cut back the butter to about 1/3 cup. Also used about 1 1/2C white flour and 1/2C whole wheat flour since I did not have whole wheat pastry flour. Cake is dense - like a snack cake or coffee cake - but moist and full of flavor.

Blondie28's Review

November 18, 2009
Great taste! very easy to make- just bought already but up squash from grocery store (about $5) and microwaved it. Much quicker and worth it! I also added a bit more cinnamon and allspice, and bought the cream cheese frosting to add to the top that really brought out the sweetness to it (GREAT as a muffin!!) will definitely make this again! (TIP: as with i leaned for cookies, putting the prepared mix back into the fridge helps keep the muffins moist)

ellefaith24's Review

January 18, 2009
This cake came out perfect. I loved the spice combination and the whole grain flour worked well. I have a VERY picky 2 year old son who enjoyed this cake as well! Definitely will be making this one again.

UNClindsey's Review

January 11, 2009
I loved this. It is so warm and spicy. In order to speed things up, you can also cook the squash in your microwave - just cut it into chunks and microwave 6-10 minutes. Also, if you don't have whole wheat pastry flour, it works to substitute 1 cup all-purpose flour and 1 cup whole wheat flour.

joyfullytired's Review

November 16, 2008
very easy to make if you have the squash already prepared, otherwise, it's time consuming. I used pumpkin left over from Halloween, instead of butternut squash. Tastes fantastic. Moist, sweet, spicy. Yummmy with coffee or tea! Freezes well.