Butternut Squash Sheet Cake

by Todd Leonard CEC on May 21, 2014
Todd Leonard CEC
Overall Rating: 4.8/5 | Kids Rating: 0/5


Your friends will never guess this yummy cake is made with our Butternut Squash!

Serves: 30

Prep Time: 20 min

Cook Time: 25 min

Total Time: 45 min

Total Time:
Prep Time:
Cook Time:
45 min
20 min
25 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.



  • 3 c. THRIVE Butternut Squash - Freeze DriedTHRIVE Butternut Squash - Freeze Dried
  • 1 1/2 c. water
  • 1 c. Shortening Powder + 1/2 cup water
  • 2 c. Cane Sugar
  • 1/2 c. THRIVE Scrambled Egg MixTHRIVE Scrambled Egg Mix + 3/4 cup water
  • 1 c. White Flour (All Purpose Unbleached Flour)
  • 1 c. Whole Wheat Flour
  • 1 tsp. Baking Soda
  • 1 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/4 tsp. Iodized Salt
  • 1 tsp. Baking Powder


  • 1/2 c. butter, softened
  • 6 oz. cream cheese, softened
  • 2 tsp. vanilla extract
  • 4 c. Powdered Sugar
  • 2 tbsp. heavy cream

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  1. Blend butternut squash with water in a food processor until pureed.
  2. Beat prepared shortening powder, sugar, and eggs into puree until well blended. Add remaining cake ingredients and mix well.
  3. Pour into a greased half-sheet pan (jelly roll pan) and bake at 350⁰F for 20–25 minutes, or until done.
  4. To make frosting, cream together butter and cream cheese until smooth. Add remaining ingredients and mix until smooth. Frost cake once cooled.