“Butternut squash, apple and yes, pineapple makes this unique variation of a pineapple upside down cake the perfect choice for autumn. It has the traditional brown sugar-pineapple topping with a very moist and oh so delicious spice cake twist. The recipe was tested in a 4 quart oval crock-pot and would work fine in a 4 quart round crock-pot as well. A friend of mind reported that the cake worked well in a 5 quart round crock-pot.”
1hr 50mins

Ingredients Nutrition


  1. Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
  2. Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
  3. Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
  4. Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
  5. Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
  6. Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
  7. Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
  8. Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
  9. Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.

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