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While nothing can replace pumpkin pie, this cake comes close. Easy to make and full of flavor, serve with a scoop of vanilla ice cream and pie-people might convert to cake-people.



Prep time

20 minutes

Cook time

50 minutes


  • 1 cup Amber, Rich maple syrup
  • 1 stick unsalted butter (8 tablespoons), melted and cooled
  • 1 small delicata squash, sliced into rounds and seeds removed
  • 2 cups all-purpose flour
  • 1/2 cup maple sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1 cup buttermilk
  • 3 large eggs
  • 3/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • Vanilla ice cream, to serve (optional)


  1. Pre-heat the oven to 350F. Butter and flour a 9-inch cake pan. Melt the stick of butter and set aside to let cool.
  2. In a small sauce pan bring the maple syrup to a boil, and then reduce heat to low, keeping the syrup at a simmer. Simmer until the maple syrup has thickened and reduces to ¾ cup, about 20-22 minutes. (Keep an eye on it as it simmers!)
  3. As the syrup simmers, make the cake batter. In a large bowl, whisk the flour, maple sugar, baking soda, baking powder, salt, cinnamon, cardamom and nutmeg together.
  4. In a small bowl, or a liquid measuring cup, combine the buttermilk, eggs, pumpkin puree, and the cooled, melted butter together. Pour the wet ingredients into the dry. Whisk until the batter forms. Switch to a rubber spatula and stir in the vanilla extract. Make sure no dry spots remain.
  5. Pour the maple syrup into the cake pan. Lay the delicata squash over the maple and pour the batter on top.
  6. Bake for 45-50 minutes, or until a toothpick comes out clean.
  7. Allow the cake to cool on a cooling rack for at least 30 minutes. When it has cooled, place a plate over the cake pan and flip the pan over to release the cake. Serve with ice cream, if desired, and enjoy!



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