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Butternut Squash Cake with Cream Cheese Icing - Home - Pastry Affair
- Butternut Squash Cake
- 4 large eggs
- 1 2/3 cup (374 grams) granulated sugar
- 1 cup (237 ml) vegetable oil
- 2 cups (about 490 grams) butternut squash puree**
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
Directions:View on Pastry Affair
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