Reviewed: Mar. 12, 2012

Just baked this cake this morning. It is very delicious and moist. The cake is surprisingly not very sweet, but the icing makes up for that.

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Reviewer:

Janet721

Cooking Level: Expert

Home Town: Columbia, Maryland, USA

Living In: Kailua, Hawaii, USA

Reviewed: Oct. 5, 2011

This was a great recipe. I made cupcakes (recipe makes 24 cupcakes same as a box mix) out of it because I needed something for a reunion party. I did add a 1/2 tsp. of Apple Pie Spice to the dry ingredients to spice it up a bit. I also made Cream Cheese Frosting to frost them instead of the included frosting recipe. Everyone raved over them.

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Reviewer:

MrsGreen

Cooking Level: Intermediate

Reviewed: Oct. 2, 2011

I totally loved this cake, very very delicious..

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Reviewer:

Rena

Home Town: Welland, Ontario, Canada

Reviewed: Nov. 19, 2009

Finally a great squash dessert recipe! People enjoyed eating this cake (with cream cheese frosting). The texture of the cake was wonderful - perfect - and I even added an extra 3/4 cup of winter squash. The reason this is not 5 stars is that the maple doesn't provide the intensity of flavor I like. I added 2 t. pumpkin pie spices and that still was too bland - next time I will double that amount. I did not do the brown sugar frosting.

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Reviewer:

kerrickcooks

Reviewed: Nov. 8, 2009

This is the first time I made a cake with squash, but we do it with carrots and pumpkin all of the time, so why not squash? It was only ok. I know this will sound weird, but the cake reminds me of Famous Dave's corn muffins. I think it's a little too dense for a cake, but that's just me. This was also the first time I made brown sugar icing. Honestly, I think it tasted very similar to marshmallow. It complemented the cake, but was so so sticky! It also took lots of mixing. I swear I mixed the icing at least 20 minutes to get the egg whites to peak. Overall, I'm glad I tried this cake, but I'm not adding it to my list of go-to recipes.

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Reviewer:

Amanda

Reviewed: Oct. 29, 2009

I didn't have maple flavoring and don't really care for it anyways. I substituted 1/2 teaspoon each cinnamon and nutmeg. I had some trouble with the cake getting cooked through, so by the time it came out, I thought it was a bit dry. The frosting I used (from another recipe on this site) helped with the dryness. It was a pretty good cake with good flavor - even squash haters liked it (the texture is nothing like squash, it's cake!)

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Reviewer:

WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

Reviewed: Nov. 7, 2008

I didn't mean to totally rewrite this recipe, but since I did, I thought I would share the modifications for those wondering if it is possible. I was trying to "lighten" it up a bit, so I used 1/4 c margarine, 3.9 oz applesauce (it was Mott's all natural starwberry harvest), 1/2 c Splenda white sugar, 1/2 c Splenda brown sugar, 1/2 c egg beaters, 2 c squash (I had a lot on hand), and 2 1/2 c all purpose flour. I also used cinnamon, nutmeg, and all spice (I really don't measure anything). I left the baking powder and baking soda quantities the same. I baked in in a 9 x 13 silicone pan (which, by the way, worked fantastic for this due to the little fat content!) for about 38 minutes and served it warm. It is/was (almost gone in 30 minutes) EXCELLENT! The nutritional value calculates to the following: 12 servings, 200 calories per serving and 3 grams of fat per serving. Thanks for the wonderful recipe!

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Reviewer:

POUKALA

Cooking Level: Intermediate

Reviewed: Sep. 3, 2008

This recipe is really very good. As with the other reviewer, I used cream cheese frosting out of the can, but added a little maple flavoring to complement the maple in the cake. I also added some raisins to the cake batter.

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Reviewer:

ellejacob76

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Apr. 17, 2008

Great. The only adjustments made were to add an additional 1/4 cup squash (had a little extra) replace 1/4 of the milk with amaretto liquor and instead of using the icing suggested I used a coconut pecan icing. It turned out wonderful, it's my husbands new favorite!

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Reviewer:

maude s.

Cooking Level: Intermediate

Reviewed: Feb. 6, 2008

Made cupcakes instead of a huge cake. They're ok... I wasn't crazy about the icing, would have preferred a cream cheese icing with this cake. They were moist and flavour was fine :)

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