Butternut Squash Bundt Cake Recipe

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Butternut Squash Bundt Cake
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  1. Preheat oven to 350 degrees.
  2. Spray a 12-cup bundt pan with cooking spray.
  3. Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  4. Beat the butter and sugar until creamy.
  5. Add the eggs, one at a time, mixing well after each addition.
  6. Add the vanilla.
  7. Add the flour mixture alternately with the squash. Mix until well blended.
  8. Pour into the prepared bundt pan.
  9. Bake for 60 minutes. Stick a toothpick in the middle of the cake to see if it comes out clean. If not, bake for 5 more minutes.
  10. Repeat if necessary.
  11. Remove pan from oven and place on a wire rack for 10-15 minutes. Remove cake from pan and let cool on rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 370.34 Kcal (1551 kJ)
Calories from fat 166.82 Kcal
% Daily Value*
Total Fat 18.54g 29%
Cholesterol 77mg 26%
Sodium 762.01mg 32%
Potassium 231.4mg 5%
Total Carbs 46.77g 16%
Sugars 15.4g 62%
Dietary Fiber 4.18g 17%
Protein 5.65g 11%
Vitamin C 4.8mg 8%
Vitamin A 0.5mg 15%
Iron 2.4mg 13%
Calcium 135.5mg 14%
Amount Per 100 g
Calories 309.69 Kcal (1297 kJ)
Calories from fat 139.5 Kcal
% Daily Value*
Total Fat 15.5g 29%
Cholesterol 64.39mg 26%
Sodium 637.23mg 32%
Potassium 193.5mg 5%
Total Carbs 39.11g 16%
Sugars 12.88g 62%
Dietary Fiber 3.5g 17%
Protein 4.72g 11%
Vitamin C 4mg 8%
Vitamin A 0.4mg 15%
Iron 2mg 13%
Calcium 113.3mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
  • 10

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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