By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 12
226 cal · 70 min
Chocolate Squash Cake
Recipe GLPRe858235bb645b0
A rich, moist chocolate cake infused with shredded squash for subtle sweetness and tender crumb. Dark chocolate cake mix blended with cinnamon, eggs, water, and oil creates a smooth batter that's enriched with finely chopped or shredded squash. Optional walnuts add a pleasant crunch. Baked until golden and springy, this unique cake is perfect for dessert.
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Ingredients
1/2 cup vegetable oil
1 package dark chocolate cake mix
1 teaspoon ground cinnamon
3 large eggs
1 1/4 cups water
1 cup shredded or finely chopped squash
1/4 cup chopped walnuts (optional)
Directions
Wash your hands thoroughly with soap and warm water.
Preheat your oven to 350°F. Lightly grease and flour a 10-inch tube pan or bundt pan, ensuring all surfaces are coated to prevent sticking.
In a large mixing bowl, combine the dark chocolate cake mix and ground cinnamon, stirring until evenly distributed.
Add the eggs, water, and vegetable oil to the bowl with the dry ingredients.
Stir the mixture until just combined, then use an electric mixer on medium speed to beat for 2 minutes, scraping the bowl as needed to ensure even mixing.
Gently fold in the shredded or finely chopped squash using a spatula until evenly distributed throughout the batter.
If using walnuts, fold them into the batter until evenly scattered.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 50 minutes to 1 hour, until the cake springs back when lightly touched in the center and a toothpick inserted near the center comes out clean or with just a few moist crumbs. The top should be set and golden brown.
Comments
This cake lands solidly for a Charlotte weeknight: cake mix and canned squash (abundant year-round at any major chain) keep costs under $1.50 per serving, and the ingredient list is short enough to grab in one stop. The stated 70 minutes is honest—mixing is quick, but baking takes the full hour—and it reheats perfectly as a grab-and-go breakfast or dessert for several days. The main caveat is walnuts, which run $8–12 per pound; budget an extra $2–3 unless you keep them stocked, and Food Lion and Harris Teeter have the best bulk nut sections. This works for any home baker, but if you're nut-free or allergic, you'll need a substitute on hand.
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