Marion’s Squash Cake


Summer squash has a soft edible shell or skin and winter squash has a hard shell or skin. Either can be used in this dish!


  • 2 cups squash 5 to 6 squash boiled and mashed
  • 1 block butter (8 tablespoons)
  • 4 egg yolks
  • 1 cup flour or more if needed
  • 1 1/4 tsp baking powder
  • 1 cup milk
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 4 egg whites
  • 8 tbsp granulated sugar
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 1/3 tsp salt


Step 1

CAKE: Preheat oven to 375 degrees and bring butter to room temperature. Cream butter and slowly add sugar, eggs and squash. Sift together flour, baking powder and soda; add alternately with milk and vanilla to the mixture. Pour in a greased lightly floured 9X9 pan. Cook for 45 minutes to one hour until lightly brown on top. Top with meringue, reduce heat and bake 15 to 20 minutes longer or until lightly browned at 300 degrees.

Step 2

MERINGUE: Beat the egg whites and salt until stiff. Add sugar gradually along with the vanilla and almond extract. Note: Powdered sugar may be substituted for the granulated sugar - use 3 tablespoon for each egg.


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Kaplan, Louisiana Louisiana
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