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Hiding Vegetables in a delicious cake!
‘I like big Bundts and I cannot lie, you other brothers can’t deny…’

Oh geeze…there goes my inner high schooler brain. You know, the ones that are so bad in every way and just won’t get out of your head, like ‘so let’s do it like they do on the discovery channel’, ‘will the real slim shady please stand up’? I could go on and on. Anyway. Let’s get to the good stuff…this bundt cake! I never in a million years would have thought about grinding a vegetable (in this case a gourd) into cake batter until I started baking. I love it! It’s almost like the veggies make the cake just that much more moist. This bundt cake is especially delicious because of the flavor. The subtle hint of autumn spices matched with the sweet bursts of the glaze make it a treat that you just can’t stop eating! I mean, look at the inside! There are the tiniest pieces of butternut squash throughout and it all just melts in your mouth. Mmm!

Posted by Caroline E. from Columbia, South Carolina, United States • Published See Caroline E.'s 7 projects »
  • Step 1

    Preheat the oven to 325°F and spray the bundt pan with cooking spray and sprinkle with flour (tapping out the excess flour).

  • Step 2

    In your stand mixer (or with a hand mixer), beat the butter, sugar, honey, and canola oil together on medium speed for about 1 minute. Add in the eggs, beating well in between. Add in the vinegar and vanilla, beating until combined. Beat in the baking soda and nutmeg, just until combined. Beat in half of the flour. Beat in the buttermilk. Beat in the remaining flour.

  • Step 3

    Stir in the butternut squash. Pour into the prepared bundt pan. Bake for 60-70 minutes, until a cake tester comes out clean.

  • Step 4

    Once cooled, mix up your icing (powdered sugar, vanilla, buttermilk) and drizzle on the cake.

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