Winter Squash Cake

by Jenna Sprafkin


  • 1 cup vegetable oil
  • 2-1/2 cups granulated sugar
  • 4 large eggs
  • 2 cups roasted squash
  • 1/4 cup cream sherry
  • 3-1/3 cups all purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 tsp. kosher salt
Winter Squash Cake

Danielle Mulcahy

Grease a Bundt pan and preheat your oven to 350°.

In a medium-sized mixing bowl, beat together vegetable oil, sugar, eggs, roasted squash, and sherry until smooth. In a different bowl, whisk to combine flour, baking soda, baking powder, and salt. Pour the dry mixture into the wet and mix thoroughly to combine. Pour batter into prepared Bundt mold. Place in center rack of oven and bake 1 hour, 15 minutes, rotating the pan periodically. Cake is ready when a tester inserted comes out clean.

Best with Sage Whipped Cream.