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Chai Butternut Squash Bundt Cake

Emmy Carswell
  • minutes
  • Serves

INGREDIENTS

1 cup

Butternut squash, cooked and mashed

1 tbsp

Loose chai tea

1 tbsp

Orange, zest

4

Eggs, large

1

Walnut sauce

2 13/16 cups

All-purpose flour

1 tsp

Baking soda

2 2/3 cups

Granulated sugar

1 tsp

Kosher salt

1 tsp

Vanilla extract

1 cup

Butter, unsalted

1 8 ounce package

Cream cheese

1/2 cup

Whole milk