Butternut Squash Spice Cake

Preheat oven to 350°F. Get out a 10-inch tube pan with removable bottom.

In a bowl, combine flour, 3/4 cup of sugar, spices, baking powder, and salt.

In a separate bowl, combine egg yolks and squash. Add squash mixture to flour mixture and stir to blend.

In another bowl, beat egg whites with an electric mixer for 2 minutes, or until foamy. Gradually add remaining sugar, 1 tablespoon at a time. Increase mixer speed to high and beat until stiff peaks form.

Using a rubber spatula, fold 1/4 of egg white mixture into squash mixture, just until no streaks remain. Repeat with remaining egg white mixture. Pour batter into tube pan. Bake for 55 minutes, or until toothpick inserted into bottom comes out clean.

Cool for 5 minutes, then invert pan onto narrow-necked bottle. Allow to hang upside down until completely cooled.

Invert cake and transfer to cake plate to be frosted.

In a bowl, whip cream until stiff peaks form.

In a separate bowl, combine cream cheese, sugar, vanilla, cinnamon and ginger.

Using a rubber spatula, fold whipped cream into cream cheese until combined.

Frost sides and top of cake. Sprinkle with toasted pecans.

Refrigerate until ready to serve.

Drizzle cake with caramel ice cream topping before serving.