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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kerrickcooks

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amanda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

POUKALA

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ellejacob76

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

maude s.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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 :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2007

this cake was unbelievable!!! the icing was fluffy and so sweet and the cake was spices and moist. i was shocked at how easy it was! will make again!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

konolee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2007

This turned out so beautifully, my spousal equivalent thought I bought it. It's been awhile since I made it so I don't remember all the mods I made... but I know I didn't use maple flavoring - I subbed maple syrup for the sugar, reducing it, too, of course. I think I also used whole wheat, and if it wasn't, it was white whole wheat. I also used a different frosting. It was cream cheesy and I sweetened it with maple syrup. Yes. This was a definite winner and a pleasant surprise as I didn't know what to expect making a cake with butternut squash! It did not disappoint!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

~Severed*Consciousness~

Cooking Level: Intermediate

Home Town: Big Bend, Wisconsin, USA

Living In: Manitowish Waters, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2007

I made this cake yesterday, and let me tell you I had my doubts about squash in cake, but it was super yummy!!! I made some changes though, I reduced the white sugar to half a cup, and I didnt have any maple flavouring so I just added tiny bit of nutmeg, half a teaspoon of cinnamon, and some vanilla. I also invented my own cream cheese frosting which was not too sweet but was very yummy and complemented the flavour of the cake :) Try it out!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

aisha :)

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2007

rox

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rawksea

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2006

Creative way to use up left overs. I substituted applesauce for the fat and used eggbeaters to make this slghtly more health conscious. I think that this recipe could use a good dash of cinnamon, nutmeg, and clove to really bring out the fall flavor. I also used cream cheese frosting to save time (the flavor combo is great!) These make great cup cakes as well as a tall cake!

Was this review helpful? [ YES ]
7 users found this review helpful