Our butternut squash coffee cake combines everything you love about coffee cake with the flavors of carrot cake. Using butternut squash gives a sweeter flavor when compared to carrots and also adds moisture to the cake.

Butternut Squash Coffee Cake

Preheat oven to 350 degrees. Spray a 6 cup bundt pan with Hy-Vee baking cooking spray; set aside.

Place granulated sugar, cinnamon, nutmeg, and toasted pecans into a small bowl. Stir to combine and set aside.

Whisk together flour, baking soda, pumpkin pie spice, and salt into a large bowl; set aside.

Beat together ginger paste, vegetable oil, brown sugar, eggs, milk, and grated butternut squash in a large bowl. Slowly beat into flour mixture until just combined.

Pour half of the batter into prepared bundt pan, layer with cinnamon sugar mixture, and top with remaining batter.

Bake for 1 hour or until knife inserted near center of cake comes out clean. Cool for 10 minutes on a wire cooling rack and remove from bundt pan. Cool slightly before serving.