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Grandma Hiers Butter Nut Cake

By Paula Deen


Difficulty: Medium


Butternut Cake

  • 1 cup Crisco shortening
  • 2 cups sugar
  • 4 eggs, beaten
  • 2 cups self rising flour
  • 1 cup of milk
  • 1 tablespoon Butter Nut Flavoring


  • 1 - 8 ounce package cream cheese
  • 1 stick butter
  • 1 box powdered sugar
  • 2 tablespoons Butter Nut Flavoring
  • 1 cup pecans, chopped


For the Cake:

Preheat the oven to 350 °F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour.

Using a stand mixer, mix the granulated sugar and Crisco. Add the eggs, one at a time, beating well after each addition. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add butter nut extract and continue to beat until just mixed. Divide the batter equally among the prepared pans. Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter.

Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting.

For the Frosting:

Add the confectioners’ sugar to a bowl and whisk to make sure there are no lumps. Set aside.

In a large bowl, blend together the cream cheese and 1 stick butter with an electric hand mixer. Gradually add the powdered sugar and beat until light and fluffy. Beat in butter nut extract. Stir in pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.