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Pumpkin-Spice Bars with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting
Pumpkin and Spiced-Cider Pudding Cake
The Great Pumpkin Cake
Pumpkin Truffle Pound Cake with Browned Butter Icing
Browned Butter Pound Cake with Caramel-Cashew Filling
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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