Simple butternut squash cake recipe

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  • Yield: 15 Servings, 1 piece per serving

Ingredients

  • 1 (16-ounce) box angel food cake mix
  • ¾ cup frozen mashed butternut squash, thawed
  • 2 teaspoons pumpkin pie spice
  • 1 cup frozen reduced-fat whipped topping, thawed
  • Cinnamon for sprinkling
How to Make It
  1. Preheat oven to 350°F. In a large bowl, prepare angel food cake according to package directions. Gently fold in squash and pumpkin pie spice. Spread batter into a 9 × 13-inch baking dish.
  2. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool.
  3. When completely cool, cut into 15 pieces. Dollop each piece with 1 tablespoon whipped topping, sprinkle with cinnamon, and serve.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
130 kcal
Calories from Fat:
9 kcal
% Daily Value*
Total Fat
1.0 g
3%
Saturated Fat
0.5 g
3%
Trans Fat
0.0 g
Sodium
230 mg
4%
carbohydrates
28 g
22%
Sugars
15 g
17%
Protein
3 g
6%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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