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Carrot Cake with Cream Cheese Frosting
Pumpkin Truffle Pound Cake with Browned Butter Icing
Pumpkin-Spice Bars with Cream Cheese Frosting
The Great Pumpkin Cake
Banana-Nut Cake with Peanut Butter Frosting
Applesauce Oatmeal Cake with Broiled Coconut Topping
Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with cranberries and nuts.
To toast hazelnuts, place in shallow baking pan. Bake at 350°F for 6 to 10 minutes, stirring occasionally, until fragrant and golden brown. Cool slightly and rub nuts between hands to loosen some of the skins.
Walnuts or pecans can be used instead of the hazelnuts.
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