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    You are in: Home / Recipes / Topsy Turvy Cake Recipe
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    Topsy Turvy Cake

    Topsy Turvy Cake. Photo by PaulaG

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    PaulaG's Note:

    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.

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    Units: US | Metric




    1. 1
      Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
    2. 2
      Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
    3. 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. 4
      Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
    5. 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. 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. 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. 8
      Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
    9. 9
      Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.

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    Ratings & Reviews:

    • on May 27, 2011


      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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2008


      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]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Topsy Turvy Cake

    Serving Size: 1 (151 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 381.5
    Calories from Fat 136
    Total Fat 15.1 g
    Saturated Fat 6.0 g
    Cholesterol 52.6 mg
    Sodium 398.1 mg
    Total Carbohydrate 58.5 g
    Dietary Fiber 4.0 g
    Sugars 30.4 g
    Protein 5.7 g

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