Found in SL Dec 2024 issue here
4 large eggs
2 cups sugar
1 cup oil
2 cups flour
1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking powder
2 cups cooked, drained, and mashed squash (See Test Kitchen Tip below)
8 oz. cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 (1-lb.) box powdered sugar
1 tsp. vanilla
Nuts (optional)
Beat together eggs, sugar, and oil in a bowl until combined. Beat in flour, salt, baking soda, cinnamon, pumpkin pie spice, baking powder, and squash until smooth. Pour batter into a greased Bundt pan. Bake at 350°F until done, 50 minutes to 1 hour.
Beat cream cheese and butter until creamy. Beat in powdered sugar and vanilla until smooth. Spread on cooled cake. Sprinkle with nuts, if desired.
Test Kitchen Note
We tested this recipe with pecans and canned pumpkin puree. Don’t buy pumpkin pie filling by mistake; it’s made with added sugar and spices that will impact the flavor of this cake.
2 cups sugar
1 cup oil
2 cups flour
1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking powder
2 cups cooked, drained, and mashed squash (See Test Kitchen Tip below)
8 oz. cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 (1-lb.) box powdered sugar
1 tsp. vanilla
Nuts (optional)
Beat together eggs, sugar, and oil in a bowl until combined. Beat in flour, salt, baking soda, cinnamon, pumpkin pie spice, baking powder, and squash until smooth. Pour batter into a greased Bundt pan. Bake at 350°F until done, 50 minutes to 1 hour.
Beat cream cheese and butter until creamy. Beat in powdered sugar and vanilla until smooth. Spread on cooled cake. Sprinkle with nuts, if desired.
Test Kitchen Note
We tested this recipe with pecans and canned pumpkin puree. Don’t buy pumpkin pie filling by mistake; it’s made with added sugar and spices that will impact the flavor of this cake.
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