Ingredients
Cake
1 1/4
cups packed brown sugar
1
cup vegetable oil
2
teaspoons vanilla
3
eggs
2 1/2
cups all-purpose flour
1 1/2
teaspoons baking soda
1 1/2
teaspoons pumpkin pie spice
1/2
teaspoon salt
2/3
cup buttermilk
2
cups shredded peeled butternut squash (about 1 lb)
1/2
cup sweetened dried cranberries, if desired
1/2
cup chopped toasted hazelnuts (filberts), if desired
Frosting
1/2
cup butter or margarine, softened
4
oz (half of 8-oz package) cream cheese, softened
2
tablespoons rum or 2 teaspoons rum extract plus 4 teaspoons milk
4
cups powdered sugar
1/4
cup chopped toasted hazelnuts (filberts)
Description
Similar In Flavor And Texture To Pumpkin, Butternut Squash Works Well In This Moist Cake, Studded With Cranberries And Nuts.
Pillsbury
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