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

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 wanted to try making a cake like "Apple Cake Made With Pancake Mix", using kabocha squash instead of apples.The first time I made it, it burned, so the next time I halved the amount of batter and didn't cook it as long, and it turned out well.Adjust the cooking time in Step 3 according to the container you are using.Using a glass lid on the frying pan makes this easier to make, since you can see the inside.Keep an eye on the cake, and adjust the cooking time of the cake according your type of frying pan and heat source. Recipe by Hokkori-no

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 was craving an easy and quick steamed cake recipe that doesn't use pancake mix! That's how I came up with this recipe. I'm so glad I used okara... normal steamed cake doesn't fill me up at all!My plastic container was made by Ziploc and 12.5 x 12.5 cm. No tips or hints, really!Use water if you don't have milk!It'll turn out nicely even if you only eyeball the ingredients. For 1 serving. Recipe by Kuromafu

Everyone enjoyed my sweet potato cake, so I made one with a kabocha squash for Halloween. With 2 eggs, the texture will be more cakey. I used 1 egg in this recipe. It was more pudding-like.If you don't have pancake mix, use 2 tablespoons of cake flour and 1/3 teaspoon of baking powder, which need to be sifted. Recipe by invitro

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 wanted to make a healthy cake.This cake is very moist and soft, so be careful when removing it from the cake mold.Use a mold with a base that can be removed, or use a parchment paper lining.It's also great chilled. Recipe by Miimii2002

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 had an idea for the kind of kabocha squash cake I wanted to eat, but I had to go through a lot of trial and error before achieving the results I wanted. This one is exactly what I had in mind.◆This cake is baked in a hot water batsh, so I recommend using a cake pan without a removable bottom. Once the cake hascooled completely, flip the cake over to release it from the pan. If you do use a pan with a removable bottom, line the bottom with aluminium foil.◆Although the batter seems very liquid before baking, it will bake up nice and firm. Recipe by Masacchi

I'm a dieter that likes to keep track of my blood sugar. It's hard to keep up a diet no matter how low calorie it is, if it isn't tasty, so I experimented through trial and error, and came to this recipe. I made it with common cupboard ingredients so I could make it anytime. I wanted to make it rich so I used mayonnaise since it is easy to mix in.This cake:575 calories, 9 g sugar (not including 0 calorie sweetener)1 serving: 287 calories, 4.5 g sugarIf you make it with regular wheat flour and sugar: 1210 calories, 174.1 g sugar1 serving: 605 calories, 87 g sugar.This version is really low-sugar. Recipe by yumihaango