Butternut Squash-Pineapple Cake From Aunt Deb’s Kitchen This is a special treat that I threw together desiring to use up my large Butternut Squash. I had already made a nice little mixed casserole with kale, squash and cheese similar to a mac & cheese bake. With about 4 cups of grated squash leftover…oh…how shall I use this? I had par-boiled the large squash about 10 minutes to soften the outer shell, they are very hard to peel raw. I used the julienne blade on my food processor to grate the squash and set this aside. Ingredients: 4 cups grated semi-cooked Squash 1 cup chopped or crushed pineapple with juice 1 ½ cup mini marshmallows 1 French Vanilla cake mix 1 ½ cups mini marshmallows Directions: Mix all ingredients until blended very well . The batter should be more gooey than cookie dough, but not as runny as a regular cake batter. If the batter is more like cookie dough consistency add a little mlk. Pour batter into a greased 9” cake pan. Be sure to tuck marshmallows down into the batter (they will bake up too hard if exposed to the hot air from the oven. Bake in a pre-heated oven 350˚ 45-55 minutes until golden and knife inserted in the center comes out clean. Let cool completely before slicing. Flavors enhance when chilled in the refrigerator over-night.
Posted on: Tue, 17 Sep 2013 19:51:56 +0000
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