Editors' Pick
Topsy Turvy Cake
"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."
photo by DianaEatingRichly
- Ready In:
- 1hr 50mins
- Ingredients:
- 19
- Serves:
-
6-8
ingredients
-
Topping
- 1⁄4 cup butter, melted
- 2 tablespoons brown sugar
- 1 (8 ounce) can pineapple tidbits, drained
- 1⁄4 cup chopped pecans
-
Cake
- 10 ounces butternut squash, peeled, cut in 1 inch cubes
- 1⁄4 cup brown sugar
- 1⁄4 cup granulated sugar
- 1 cup flour
- 1⁄2 cup oatmeal
- 1⁄4 teaspoon salt
- 3⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄16 teaspoon ground allspice
- 1 teaspoon baking soda
- 1 egg, beaten
- 1 tablespoon cooking oil
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup plain yogurt
- 1 medium apple, cored, peeled and coarse grated
directions
- Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
- Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
- 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.
- Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
- 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.
- 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.
- 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.
- Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
- Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.
Questions & Replies
-
Can this be made in the oven? -
My hubby is not to crazy about Pineapple.. wonder how Peaches would do? I have home canned... and Peach pie is a fav of his. This might be a great alternative?
Reviews
-
Quite good. Made it in my instant pot on the slow cook setting. Sugars were left out of instructions so I mixed them in the batter and that worked well so I'm going to submit a correction.
-
What a great cake!!! It was so moist and had some many flavors that we loved! I loaded it with nuts in the batter as we love them in our cakes. I served our first servings with vanilla ice cream and then we had some with whip cream on top and both ways are out of this world! This is a must try! -
I cooked this cake and i didn't add the 1/4 cup of brown sugar and white sugar because of how i was following the recipe. when it says combine flour through soda it skips these 2 afterwards and before. did i miss something here? i by the way did sprinkle sugar over the cake as it was cooling and it wasn't so bad after all, but i didn't understand why it never told me to add the 2 sugars. thanks for your reply on this. -
Yum, yum, yum!! I did make some modifications... I used canned mandarin segments instead of the pineapple because my can of pineapple was much too big and subbed the pecans for walnuts. I also omitted the oil in the cake because my yogurt was 6% fat. Finally, I didn't have an apple so I added a snack-sized container of applesauce. Delicious! Baked in a 1.6 quart crock-pot, rose right to the top but it fit, though I did need to bake it considerably longer. Served warm and drizzled with some home-made dulce de leche. Thanks for sharing the recipe :) -
THIS IS A WONDERFUL TASTING CAKE, & a very worthy keeper of a recipe! We enjoyed it with frozen vanilla yogurt, & it's also great that way but with the addition of a small drizzle of homemade butterscotch sauce! Next time I'll be doing this for company! Thanks for sharing a great recipe! [Tagged, made & reviewed as a PRESSIE in the Aus/NZ 12 Days of Christmas Recipe Swap]
Tweaks
-
Yum, yum, yum!! I did make some modifications... I used canned mandarin segments instead of the pineapple because my can of pineapple was much too big and subbed the pecans for walnuts. I also omitted the oil in the cake because my yogurt was 6% fat. Finally, I didn't have an apple so I added a snack-sized container of applesauce. Delicious! Baked in a 1.6 quart crock-pot, rose right to the top but it fit, though I did need to bake it considerably longer. Served warm and drizzled with some home-made dulce de leche. Thanks for sharing the recipe :)
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
