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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • 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 :)

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    • 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]

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    • 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!

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    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
    35%
    Total Fat 15.1 g
    23%
    Saturated Fat 6.0 g
    30%
    Cholesterol 52.6 mg
    17%
    Sodium 398.1 mg
    16%
    Total Carbohydrate 58.5 g
    19%
    Dietary Fiber 4.0 g
    16%
    Sugars 30.4 g
    121%
    Protein 5.7 g
    11%

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