Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

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.

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 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.
Most Helpful

5 5

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 :)

5 5

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]

5 5

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!

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