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.
Provided by PaulaG
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
- Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
- 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.
- Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
- 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.
- 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.
- 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.
- Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
- Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.
TOPSY TURVY NUTTY RHUBARB CAKE
Make and share this Topsy Turvy Nutty Rhubarb Cake recipe from Food.com.
Provided by loof751
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly spray a 9" x 1 1/2 " round cake pan with cooking spray.
- Chop the rhubarb into 1/2" chunks. In a large bowl, toss the rhubarb with 1 cup sugar and 1/4 cup flour until the pieces are well coated. Spread the rhubarb mix over the bottom of the prepared cake pan.
- In another bowl, beat the ricotta cheese with the egg until smooth and creamy. Add the almond extract and 1/4 cup sugar and mix well. Add 1 cup flour and the baking powder and mix well. The batter will be thick, almost like biscuit dough.
- Spread the dough over the rhubarb in the pan, making sure it goes all the way to the edge. Be careful not to let the juice from the fruit mix into the dough.
- Put the cake in the oven with a piece of foil under the pan to catch any drips that might bubble over. Bake at 350 degrees for 45 minutes.
- While the cake is baking, coarsely chop the macadamia nuts. Melt the butter in a small bowl. Add the brown sugar, chopped nuts, and cornflake crumbs and toss until blended and crumbly.
- Remove the cake from the oven and allow to cool for 30 minutes. Put a serving plate over the pan and invert onto the plate. Tap the bottom of the pan to release the cake onto the plate (you can tell that the cake is out and on the plate when the pan sounds hollow when you tap it).
- Sprinkle the nut topping over the fruit (which is now the top of the cake) and press lightly.
- Allow the cake to cool before serving. Serve at room temperature or chilled.
Nutrition Facts : Calories 255.3, Fat 8.8, SaturatedFat 3.3, Cholesterol 29.7, Sodium 93.9, Carbohydrate 38.5, Fiber 1.6, Sugar 24, Protein 6.9
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