Autumn Spice Cake Recipe

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60 mins (prep 20, cooking 40)
18 ingredients
18 servings
One of my favorite creations. I was going to make my carrot cake which calls for pureed carrots, and realized I had no carrots. It's Fall, and what I did have on hand was canned butternut squash puree. The butternut squash purée and crushed pineapple add a subtle flavor and lots of moisture to this mildly spiced cake. Even the family members who don't like spice cake came back for seconds. Of course, you can use puréed carrot, pumpkin or sweet potato in place of the squash. Have fun and experiment.

Categories:  kid-friendly , american , quick-and-easy ,
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Serving Size (41.66 g)
Servings 18
Amount per Serving
Calories 187.27 Calories from Fat 177.75
% Daily Value *
Total Fat 19.75g 546.8%
Saturated Fat 1.47g 132.42%
Trans Fat 0.51g %
Cholesterol 0.0mg 0.0%
Sodium 181.21mg 135.9%
Total Carbohydrate 3.43g 20.59%
Dietary Fiber 0.56 g 40.26%
Sugars 1.09 g %
Protein 0.21g 7.66%
Vitamin A 2096.88IU% Vitamin C 4.16mg%
Calcium 35.14mg% Iron 0.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
freshly grated nutmeg, ground cloves, large eggs, crushed pineapple, your favorite cream, or