Topsy Turvy Cake

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1/4 cup butter, melted
• 2 tablespoons brown sugar
• 1 (8 ounce) can pineapple tidbits, drained
• 1/4 cup chopped pecans
• 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

Recipe

• 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 flour 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.