Watch out, carrot cake! This spongy Butternut Squash Spice Cake won first prize inThe Old Farmer’s Almanac Garden GuideRecipe Contest. Moist and flavorful! Try it!

Cooked puréed squash adds rich flavor and plenty of moisture to this spiced, delicious cake.  If you don’t have all the spices, it’s flexible and you can mix up the spices. 

Serve as a dessert, a snack, or even as a coffee cake for breakfast.

The winning prize goes to Darlene Bueger from Peoria, Arizona. 

See more winning butternut squash recipes!

Cake

Ingredients1 cup all-purpose flour1-1/4 cups sugar, divided2 teaspoons ground cinnamon1 teaspoon ground nutmeg1 teaspoon ground ginger1/4 teaspoon ground allspice1/8 teaspoon ground cloves1 teaspoon baking powder1/2 teaspoon salt4 eggs separated plus 5 egg whites1 cup, cooked and puréed butternut squash

Instructions

1. Preheat oven to 350°F. Get out a 10-inch tube pan with removable bottom.
2. In a bowl, combine flour, 3/4 cup of sugar, spices, baking powder, and salt.
3. In a separate bowl, combine egg yolks and squash. Add squash mixture to flour mixture and stir to blend.
4. In another bowl, beat egg whites with an electric mixer for 2 minutes, or until foamy. Gradually add remaining sugar, 1 tablespoon at a time. Increase mixer speed to high and beat until stiff peaks form.
5. Using a rubber spatula, fold 1/4 of egg white mixture into squash mixture, just until no streaks remain. Repeat with remaining egg white mixture. Pour batter into tube pan. Bake for 55 minutes, or until toothpick inserted into bottom comes out clean.
6. Cool for 5 minutes, then invert pan onto narrow-necked bottle. Allow to hang upside down until completely cooled.
7. Invert cake and transfer to cake plate to be frosted.

Frosting

Ingredients1 cup heavy whipping cream6 ounces cream cheese, softened1/2 cup sugar1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 cup toasted pecan pieces1/2 cup caramel ice cream topping

Instructions

1. In a bowl, whip cream until stiff peaks form.
2. In a separate bowl, combine cream cheese, sugar, vanilla, cinnamon, and ginger.
3. Using a rubber spatula, fold whipped cream into cream cheese until combined.
4. Frost sides and top of cake. Sprinkle with toasted pecans.
5. Refrigerate until ready to serve.
6. Drizzle cake with caramel ice cream topping before serving.