I finally bought a mixer. So, I put together this recipe to make a super easy kabocha pudding cake!Pour the caramel sauce while it's still hot! If it's cooled and hardened, it won't sink to the bottom. So, warm it up again so that's liquid before pouring into the mixture These days I also use a blender - put everything into a bowl and blend. Recipe by Naomoka

I wanted to eat a cake that uses the sweetness of kabocha squash.The baking time varies depending on your oven. Please adjust accordingly. Recipe by Yacchi-san

I wanted to eat moist kabocha squash cake, so I decided to make one for a food fair.-Try inserting a bamboo skewer to check for doneness. If it doesn't come out clean, try baking it for another 5 minutes.-Let it sit for a day. The cake will be more moist, so it will be easy to cut and pack in bags.-The amount of the ingredients are different from the sweet potato version, so please be careful. Recipe by Komachi sakura

A simple cake to make when kabocha is in season. It's so light and easy to eat.Adjust the amount of sugar depending on the sweetness of the kabocha squash and cooked beans. (I use home-cooked beans, which are not so sweet.) If you put the cake in a vinyl bag after baking, it will become even more moist. Recipe by Yukiline

Kabocha squash was on sale at the supermarket. I came up with this recipe because I wanted to make enjoyable sweets for my family with it.The kabocha's simple sweetness and richness made this cake recipe very popular.None. Recipe by anna_com

A long time ago, the wife of a farmer who my mother used to work for gave us this tart! It was so good that we asked for the recipe! It's so tasty that it makes a great present! You really can't fail with this. My friends loved this when I gave it to them as presents.Divide the tart dough into two, roll out one portion until it's wide and thin, and press it into the cake pan!If you mash the kabocha well, it will be smooth. If you mash it roughly, it will be fluffy.I started off baking it at 340°F/170℃, then when it started to change colour, I reduced it to 320°F/160°C. Recipe by momoko0211

I wanted to make a Halloween-like kabocha squash sweet.Be sure to make a firm meringue.If you steam the kabocha squash, the nutrition in it will become nice and concentrated.The cake is very moist, and doesn't taste strongly of kabocha squash, so I recommend it for children who don't like kabocha squash too. For one 18 cm [7.1 in] diameter cake. Recipe by moka

I rearranged the recipe from my friend to suit my family's taste. This became our family's fall staple dish.Add your preferred amount of cinnamon and nutmeg. I used 3 shakes of cinnamon and 2 shakes of nutmeg from a jar. Recipe by pampukin

I previously succeeded in making an egg-less banana cake, so this time, I tried it with a kabocha someone gave me.The baking time may vary on your oven. Be careful not to let it burn.Substitute butter for margarine, if desired. You may also need to adjust the amount of sugar depending on the sweetness of the kabocha. Recipe by Orenjiringu

I made a pound cake with seasonal kabocha squash.If the egg is cold, or if it is added all at once, the batter will separate. Make sure you bring the egg to room temperature and add it in small batches, mixing well each time. If the batter separates, add about 1 tablespoon of and combine. Recipe by Akito mama

☆Hall of Fame☆ Featured in Recipe Book, Thank You! ☆ Just mix it! Easy yet moist banana cake that tastes like it's from a bakery.The story behind this recipeMy family loves bananas, so I tried various recipes and came up with my own. Since we use ripe bananas, the sugar is kept to a minimum. This banana cake has been loved in our home for over 10 years!

When I used a tasty kabocha squash to make a cake, it was so delicious I would have bought it in a store, so I wrote out the recipe.☆Do not use watery kabocha squash. I don't use any flour so it is quite difficult to bake. Use a floury kabocha squash.☆If the kabocha squash dense and floury but not so sweet, add more sugar. Recipe by Toshichinno yome