Topsy Turvy Cake
"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
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1/4 cup butter, melted
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2 tablespoons brown sugar
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1 (8 ounce) can pineapple tidbits, drained
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1/4 cup chopped pecans
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10 ounces butternut squash, peeled, cut in 1 inch cubes
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1/4 cup brown sugar
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1/4 cup granulated sugar
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1 cup flour
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1/2 cup oatmeal
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1/4 teaspoon salt
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3/4 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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1/16 teaspoon ground allspice
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1 teaspoon baking soda
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1 egg, beaten
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1 tablespoon cooking oil
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1/2 teaspoon vanilla extract
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1/4 cup plain yogurt
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1 medium apple, cored, peeled and coarse grated
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