How to make it

  • 350 oven
  • Toasted hazelnuts
  • If using hazelnuts, place in a shallow baking pan and bake for 6 to 10 minutes, stirring occasionally, until fragrant and golden. cool slightly and rub hazelnuts between hands to loosen some of the skins
  • Cake
  • Spray bottom and sides of a 13 x 9 in baking pan with baking spray with flour
  • In a large bowl, beat brown sugar, oil, vanilla and eggs with mixer on medium until creamy.
  • On low speed, beat in flour, baking soda, pumpkin pie spice and salt until mixed
  • Beat on medium soeed one minute longer
  • Stir in squash, cranberries and hazelnuts
  • Pour into pan
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean
  • Cool completely
  • Frosting
  • In a medium bowl, beat butter and cream cheese on medium until creamy
  • add rum and powdered sugar; beat on low speed until mixed
  • Beat on medium speed until smooth and creamy
  • Frost cake, sprinkle with 1/4 C hazelnuts
  • Store covered in refrigerator

Reviews & Comments 4

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  • sandygalesmith 10 years ago
    Was this review helpful? Yes Flag
  • meileen 11 years ago
    Yeah! I'm going to try this in a couple days because it looks good plus I can get the ingredients here in China!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    love recipe with squash {could use zuchinni also} great high5 cake
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    " It was excellent "
    fluffy24 ate it and said...
    Oh that cakes looks yummy. I love recipe like that. Thanks! I will sae this one.
    Was this review helpful? Yes Flag

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