Topsy Turvy Cake

• Topping
• butter, melted↗1⁄4 cup
• brown sugar↗2 tablespoons
• pineapple tidbits, drained↗1 can

  8 ounce

• chopped pecans1⁄4 cup
• Cake
• butternut squash, peeled, cut in 1 inch cubes↗10 ounces
• brown sugar↗1⁄4 cup
• granulated sugar↗1⁄4 cup
• flour↗1 cup
• oatmeal↗1⁄2 cup
• salt↗1⁄4 teaspoon
• ground cinnamon↗3⁄4 teaspoon
• ground nutmeg↗1⁄8 teaspoon
• ground allspice1⁄16 teaspoon
• teaspoon baking soda↗1
• egg, beaten↗1
• tablespoon cooking oil1
• teaspoon vanilla extract↗1⁄2
• cup plain yogurt↗1⁄4
• medium apple, cored, peeled and coarse grated↗1

Step-by-step instructions

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 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.

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.