Egg-less Simple and Fluffy Kabocha Squash Cake

• 150 grams Pancake mix
• 150 grams Kabocha squash
• 60 grams Margarine (or butter)
• 30 grams Sugar
• 70 ml Milk

1. Remove the seeds and skin from kabocha, cut roughly, microwave until tender, then mash.
2. Mix the margarine and sugar in a bowl, until a cream-like consistency.
3. Add kabocha (Step 1) to margarine mixture (Step 2), mix, then add milk and stir.
4. Add instant pancake mix to the combined ingredients (Step 3), and mix with a rubber spatula.
5. Pour the mixture into a parchment paper-lined mold, and bake in a pre-heated oven for 35 to 40 minutes at 355F/180C.
6. Test with a skewer until it comes out clean, then it's ready to serve.
7. Check out "Egg-less Simple and Fluffy Banana Bread".

pancake mix, squash, margarine, sugar, milk

Taken from cookpad.com/us/recipes/144048-egg-less-simple-and-fluffy-kabocha-squash-cake (may not work)