If you love delicata squash as much as I do, you’ll love these mini delicata squash bundt cakes.

What is delicata squash?

Delicata squash is a seasonal vegetable and you can find it in the months of September through November.  It does have a really long shelf life, so if you can still find them, buy them and they can sit on your counter for up to two months before going bad.  You’ll know it is bad if it’s really soft to the touch.

Can you eat the skin of delicata squash?

Yes!  They call delicata squash the lazy man’s squash because you don’t have to peel it.  The skin is really thin.  The only time I’ve removed the skin was when I whipped the filling in my delicata squash twice baked potatoes.

this is a photo of delicata squash

Ingredients needed for recipe:

  • delicata squash
  • quick oats
  • flour (I used self-rising but all purpose is fine) If you have to be gluten free, Bob’s Red Mill Gluten Free 1 to 1 Baking works great in recipes.
  • baking powder
  • cinnamon
  • non-calorie sweetener, such as Splenda, Truvia or monkfruit
  • powdered sugar for garnish

this is a delicata squash bundt cake

Delicata Squash Bundt Cakes

Yield: 2 mini bundt cakes
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes

I love tiny food almost as much as I love delicata squash! I found these mini bundt pans at Goodwill but I am sure that you can find them on amazon.


  • 1 cup delicata squash, shredded
  • 1/2 cup quick oats
  • 1/2 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 cup non calorie sweetener (I used Splenda, but any non-calorie sweetener works)
  • 1/2 cup unsweetened cashew milk (but any milk works!)
  • 1 teaspoon powdered sugar


  1. Heat oven to 350.
  2. Mix all the ingredients together and divide mixture between two mini bundt pans, be sure to spray the bundt pan with avocado oil spray.
  3. Bake for 23 minutes, but check around the 20 minute mark. Let cool for 30 minutes before removing.
  4. Dust with powdered sugar.


As of the date of this publication, each bundt cake is 6 WW points. I ate 1/2 with breakfast with scrambled eggs and it was the perfect sweet treat.

Click here for the WW link.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 779mgCarbohydrates: 53gFiber: 6gSugar: 9gProtein: 7g

Did you make this recipe?

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Here is a step by step video on how to make these mini bundt cakes:

Looking for more delicata squash recipes?  Check out my round up here!