Week 1.

Butternut Squash Bundt Cake // Warm Vanilla Sugar

Get ready for 12 weeks of winter squash! I sure am.

Butternut Squash Bundt Cake // Warm Vanilla Sugar

I woke up one morning, went on Facebook (’cause that’s what I do) and noticed that Joanne had added me to a group full of bloggers dedicated to making 12 recipes with squash in them. Random, and totally awesome!

Butternut Squash Bundt Cake // Warm Vanilla Sugar

Luckily I ALWAYS have pureed butternut squash on hand, so I thought I’d kick off the madness with this cake. You know that whole pumpkin craze going on right now? I’m totally in it too, but homemade butternut squash puree is a fabulous substitute for canned pumpkin since it’s fresh, super healthy, can be put in pretty much everything, AND can be stored in the freezer for later!


Of course you can make this with pure canned pumpkin too, let’s be real…I’ve done it!

Butternut Squash Bundt Cake // Warm Vanilla Sugar

Over 12 weeks I’ll be filling your eyes (and hopefully mouths) with an assortment of squash recipes which I hope you dig as much as I do.

Butternut Squash Bundt Cake // Warm Vanilla Sugar

But let’s focus on this cake for now. It’s a delicious, moist, spiced cake with pecans and a cinnamon glaze. P- and I celebrated Canadian Thanksgiving with this cake in Maine and ate it for dessert, breakfast, AND a snack on our hikes. It was love at first bite!

Butternut Squash Bundt Cake // Warm Vanilla Sugar

Pumpkin Bundt Cake with Cinnamon Glaze

Yield: One bundt cake


  • 2 cups granulated sugar
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp freshly ground nutmeg
  • 1 cup vegetable oil
  • 1/4 cup buttermilk
  • 1 tsp pure vanilla extract
  • 2 cups canned or homemade butternut squash puree (see recipe below)
  • 4 large eggs
  • 1/2 cup coarsely chopped pecans, plus a few more topping the cake
  • Cinnamon Glaze:
  • 2 1/2 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 6 tbsp heavy cream


  1. Preheat oven to 350 degrees F. Grease a Bundt pan, or spray well with nonstick cooking spray. Set aside.
  2. To make cake: in a large bowl, whisk together sugar, flour, baking powder, baking soda, salt, and spices. Set aside. In a separate bowl, whisk together all of the wet ingredients, minus the eggs. When well blended, add eggs one at a time, blending well after each addition.
  3. Pour the wet pumpkin mixture all at once into the flour mixture. Use a spatula to fold the mixture together until no lumps or dry ingredients remain. Fold in the chopped pecans.
  4. Pour the batter into the prepared pan and bake for 1 hour. Remove cake from oven and let rest in pan for about 30 minutes. Carefully invert the cake onto a large plate/platter, and let cool completely.
  5. Meanwhile, whisk together the glaze ingredients. Drizzle over cooled pumpkin cake and garnish with more chopped pecans.


-Recipe inspired by Joy the Baker from the Joy the Baker Cookbook

-If you don't have buttermilk, sub 1/4 cup milk with 3/4 tsp white vinegar!


Butternut Squash Puree


  • 1 whole Butternut squash


  1. Heat your oven to 400ΒΊF.
  2. Split a butternut squash in half and spoon out the seeds. Stab each half a few times with a fork.
  3. Place the two halves cut side up in a baking dish and roast for about an hour or until very soft inside. Remove from the oven and let cool.
  4. Scrape up all the flesh inside the squash, leaving only an empty shell or rind behind and place into a food processor or big bowl. If there is a lot of thick flesh that is too hard to be scraped up, then the squash needs to roast longer.
  5. Using a food processor or an immersion blender puree until smooth. Refrigerate immediately; this will last for a few days in the fridge or a couple months in the freezer, well-sealed. When you take it out to use it you will probably notice some water separation. Make sure to drain this water away before using it in a recipe.

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35 Responses to Butternut Squash Bundt Cake with Cinnamon Glaze {12 Weeks of Winter Squash}

  1. Janet says:

    Well this is fabulous. I LOVE winter squash πŸ™‚ Thanks for the recipe. I am going to keep this recipe handy as I do not have a bundt cake pan(good excuse to pick one up) and I will try and make this gluten-free.

    I love this time of year because we get into these recipes that are so comforting. I am off to make chicken chili for dinner!

    Have a beautiful day!

  2. Ashley says:

    Oooo excited to see all these recipes! I love butternut squash! This cake looks fantastic, especially with that glaze!

  3. Mmm, the glaze on this looks so yummy πŸ™‚ Can’t wait for all these squash recipes!

  4. Oh wow,, Katrina! This looks fantastic!! I’m loving fall, especially with recipes like this one. Thanks for the post!

  5. This looks fantastic! Can’t wait to try it!

  6. These next 12 weeks will be awesome then!! This cake looks fabulous πŸ˜€

  7. Could this cake be any more gorgeous? I love it!!

  8. Johlene says:

    I absolutely love butternut but itΒ΄s not readily available here in Spain.. the 4th photo from the top had my mouth watering.. love the combination of this recipe! Xx

  9. I love this cake, the way it looks is gorgeous. The glaze is awesome.

  10. That is one gorgeous cake, and it sounds incredibly delicious. That glaze looks amazing! And of course, I’m absolutely loving anything with pumpkin right now.

  11. Whoops – did I say pumpkin?! I meant butternut squash! It’s the best – and perfect for cakes.

  12. JulieD says:

    Wow, this looks like comfort in a cake.

  13. I will take a big, fat slice, please – it sounds perfect. Any baked good with buttermilk, and I’m a goner. Way to kick off 12 Weeks of Winter Squash – so happy that you joined us!

  14. I see this sneaking into my Thanksgiving somehow!

  15. Catherine @ Chocolate & Vegetables says:

    Sounds delicious! We have a pantry shelf full of squash right now, so I think I’ll be using a lot more of it in the next month or so too. Good thing squash is one of my favorite parts of fall πŸ™‚

  16. Laura says:

    I have never thought to make a cake out of butternut squash. It looks delicious!

  17. what a gorgeous looking cake! the glaze is just perfect!! i wouldn’t have known there was butternut squash in this! love it πŸ™‚

  18. Oh my heaven does that look amazing! Butternut squash is my very favorite and I’ve started to experiment with it in desserts, too -why should pumpkin get all the glory? πŸ™‚

  19. Joanne says:

    Yes!!!! I am SOOOO glad that you decided to join in!! I had a feeling it would be your kinda thang. πŸ˜›

    And this cake is splendid. I want like…five slices. Immediately. Calories don’t count when you’re engaged, right? πŸ˜›

  20. Margaret says:

    This is the first time we have planted butternut in our garden. So glad we did. It is a wonderful squash. I will be making this cake real soon. Thanks for sharing.

  21. Amber says:

    Ohh, this cake is totally awesome! The glaze looks so yummy!

  22. I love this idea of 12 weeks, going to look forward to it each week! Happy early Winter! πŸ™‚

  23. Monet says:

    GORGEOUS. There’s nothing better than a bundt cake. Seriously, they always make me so happy (and hungry!) I can’t wait for the remaining 12 weeks!

  24. I love the madness that is this cake. Pinned!

  25. Such a lovely bundt cake! The flavors sound SO GOOD.

  26. Oh my goodness, this looks amazing! I am always searching for new ways to use butternut squash, thank you! πŸ™‚

  27. Nutmeg Nanny says:

    Oh yum, what a delicious way to use up squash πŸ™‚ I am loving this recipe!

  28. Yum! Love this recipe! and the glaze looks to die for

  29. cindy says:

    this cake looks like a dream! I really need to get a bundt pan…I can’t believe I don’t have one!

  30. Holly says:

    This looks amazing, as do all your recipes. I wish I could spend the whole day looking at your blog, writing endless lists of things I want to cook soon! Definitely making the Rhubard and cream cheese breakfast tart soon!

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