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This Glazed Winter Squash Cake is everything a fall dessert should be. It’s moist, spiced, and full of comforting flavor. Made with roasted and pureed winter squash, applesauce, and warm cinnamon, it’s topped with a sweet glaze that brings it all together.
Krissy’s Notes
I’ll admit, when I first got a buttercup squash in my CSA box, my instinct was to ask, “What on earth am I supposed to do with this?” My sister even joked that I should compost it. But once I roasted it, pureed it, and baked it into this cake, I realized I’d stumbled onto something amazing.
The squash gives the cake a beautiful texture which is dense but tender and full of natural sweetness. It’s layered with a walnut-cinnamon streusel in the middle and finished with a vanilla-cinnamon glaze that makes the whole thing shine. You can use any roasted winter squash, from buttercup and acorn to butternut or even pumpkin.
The squash actually creates the ultimate fall bundt cake that’s perfect for Thanksgiving dessert or a cozy weekend bake.
What You’ll Need To Make It
You’ll find the complete recipe in the card below, but here’s what makes this glazed squash cake so delicious:
Winter squash puree: Roasted buttercup, butternut, or pumpkin adds natural moisture and sweetness.
Applesauce: Keeps the cake soft and adds subtle apple flavor.
Warm spices: Cinnamon and pumpkin pie spice bring the fall flavor.
Walnuts: Add texture and nutty contrast.
Cinnamon glaze: Powdered sugar, vanilla, and cinnamon make a simple but perfect finish.
How to Make Glazed Winter Squash Cake
Full directions are below, but here’s a quick overview:
- Prepare the crumble layer. Mix brown sugar, flour, butter, walnuts, cinnamon, and pumpkin pie spice. Set aside.
- Make the batter. Cream butter and sugar, then beat in eggs, roasted squash puree, vanilla, and applesauce. Mix in the dry ingredients until combined.
- Layer the cake. Pour half the batter into a greased bundt pan, spread applesauce over the top, sprinkle with the walnut streusel, then finish with the remaining batter.
- Bake. Bake at 350°F until golden and set, about 55 minutes.
- Glaze. Whisk powdered sugar, cinnamon, vanilla, and hot water until smooth and drizzle over the cooled cake.
The result? A moist, flavorful fall bundt cake with ribbons of cinnamon-sugar streusel and a sweet glaze that ties it all together.
Make Ahead and Storage
To make ahead: Bake the cake up to two days in advance and glaze before serving.
To store: Keep covered at room temperature for up to 3 days or refrigerated for up to 5 days.
To freeze: Wrap slices tightly and freeze for up to 3 months. Thaw before serving.
Learn From Me
After some trial and error, I have a few cooking tips that should help you.
- Any winter squash works. This includes buttercup, butternut, acorn, or even pumpkin.
- Homemade applesauce (especially my Honeycrisp Applesauce) takes the flavor up a notch.
- The glaze sets beautifully once the cake cools, giving you that perfect glossy finish.
Frequently Asked Questions
Here are a few reader questions I’ve gotten over the years.
Yes, it works perfectly as a substitute and gives similar texture. You can even use canned or mashed sweet potato.
Absolutely. Just adjust the bake time accordingly.
It’s optional, but toasting adds a deeper flavor that complements the spices.
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Ingredients
Crumble layer:
- 1/3 cup packed brown sugar
- 1/3 cup all purpose flour
- 4 tablespoons cold unsalted butter cut into small cubes
- 1/3 cup chopped walnuts
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
Cake:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1/2 cup softened unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 cup mashed roasted winter squash I used buttercup squash but you can use butternut, acorn, or pumpkin
- 1 teaspoon vanilla extract
- 1/2 cup applesauce
Glaze:
- 1 cup confectioners sugar
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 2 tablespoons hot water
Instructions
- Preheat oven to 350°F. Prepare a Bundt pan by heavily greasing with butter and dusting with a thin layer of flour.
- To make the crumble, mix 1/3 cup packed brown sugar and 1/3 cup all purpose flour in small bowl. Use fork or pastry blender to cut in 4 tablespoons cold unsalted butter to make course crumbs. Mix in 1/3 cup chopped walnuts, 1 teaspoon cinnamon, and 1/2 teaspoon pumpkin pie spice. Set aside.
- To make the cake, mix 2 cups all purpose flour, 2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon kosher salt) in small bowl. Set aside.
- In stand mixture, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar on high speed until very well combined, light, and fluffy. Beat on high for five minutes, using a scraper to loosen sides and bottom half way through. Once thoroughly combined, scrape sides again. Slowly mix in 2 eggs, one at a time. Once eggs have started to combine, turn the speed up to medium and beat for about 30 seconds. Once again, scrape sides and bottom of bowl. Add 1 cup mashed roasted winter squash and 1 teaspoon vanilla extract. Stir on low and then once combined, increase speed to medium and mix for about 30 seconds until well combined. Scrape bowl.
- With speed set to low and the mixer running, scoop dry ingredients into bowl one spoonful at a time. Once all the dry ingredients have been added and are somewhat combined, increase speed to medium to thoroughly mix, about 30 seconds. Batter will be very thick and sticky.
- Scoop half the batter into the prepared pan and spread the best you can. Pour the 1/2 cup applesauce over the batter and spread to create an even layer. Sprinkle crumb mixture evenly over applesauce. Finally, scoop remaining cake batter on top of the crumb mixture and do your best to spread it evenly. The cake mix may not entirely cover the crumb mixture.
- Bake in preheated oven for 50-55 minutes or until a knife inserted comes out clean. Remove from oven and allow to cool in pan slightly, about 5 minutes, before inverting onto plate.
- Whisk together 1 cup confectioners sugar, 2 teaspoons cinnamon, 2 teaspoons vanilla extract, and 2 tablespoons hot water to make the glaze. Drizzle over inverted cake. Serve warm or at room temperature. Store in airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
