Topsy Turvy Cake Recipe
Topsy Turvy Cake Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 4
- Calories: 396
- Fat: 10 g
- Saturated fat: 5 g
- Carbohydrates: 9 g
- Sugar: 1 g
- Sodium: 0 mg
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 1 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
The process of making topsy turvy cake is divided in two parts. In one part, you make the cake and the second part includes the making of topping. Before you start making the scrumptious topsy turvy cake, you should know that the taste of the cake will make your friends and family members ask you for such treats again and again.
Ingredients
- For Topping:
- butter, melted: ¼ cup
- brown sugar: 2 tablespoons
- can pineapple tidbits, drained: 1 (8 ounce)
- chopped pecans: ¼ cup
- For Cake:
- Butternut squash, peeled, cut in 1 inch cubes: 10 ounces
- Brown sugar: ¼ cup
- Granulated sugar: ¼ cup
- Flour: 1 cup
- Oatmeal: ½ cup
- Salt: ¼ teaspoon
- Ground cinnamon: ¾ teaspoon
- Ground nutmeg: ⅛ teaspoon
- Ground allspice: 1/16 teaspoon
- Baking soda: 1 teaspoon
- Egg, beaten: 1
- Cooking oil: 1 tablespoon
- Vanilla extract: ½ teaspoon
- Plain yogurt: ¼ cup
- Apple, cored, peeled and coarse grated: 1 medium
Instructions
- Take butter in a microwavable bowl, and place it into the microwave. Run the microwave for around 40 seconds.
- Using the non-stick cooking spray, grease the crock and add melted butter to it. Now take drained pineapple tidbits, brown sugar and chopped pecans and sprinkle them over the mixture.
- Now place butternut squash in a dish and micro, with some water in it, and microwave for around 5 minutes.
- Pour the squash into the blender and set aside.
- Take a mixing bowl and add flour through soda in it. Now take egg, oil, vanilla extract, yogurt and the already prepared squash puree and add it to the mixing bowl.
- Now pour this batter over the pineapple mixture. Cover it and cook for around 1 ½ hours.
- Cool the cake for 10 minutes. Now take the cake out of the tray and place it over the cake platter.
- Take frozen vanilla yogurt or whipped cream and top the cake.
 chopped pecans: ¼ cup For Cake: Butternut squash, peeled, cut in 1 inch cubes: 10 ounces Brown sugar: ¼ cup Granulated sugar: ¼ cup Flour: 1 cup Oatmeal: ½ cup Salt: ¼ teaspoon Ground cinnamon: ¾ teaspoon Ground nutmeg: ⅛ teaspoon Ground allspice: 1/16 teaspoon Baking soda: 1 teaspoon Egg, beaten: 1 Cooking oil: 1 tablespoon Vanilla extract: ½ teaspoon Plain yogurt: ¼ cup Apple, cored, peeled and coarse grated: 1 medium Instructions Take butter in a microwavable bowl, and place it into the microwave. Run the microwave for around 40 seconds. Using the non-stick cooking spray, grease the crock and add melted butter to it. Now take drained pineapple tidbits, brown sugar and chopped pecans and sprinkle them over the mixture. Now place butternut squash in a dish and micro, with some water in it, and microwave for around 5 minutes. Pour the squash into the blender and set aside. Take a mixing bowl and add flour through soda in it. Now take egg, oil, vanilla extract, yogurt and the already prepared squash puree and add it to the mixing bowl. Now pour this batter over the pineapple mixture. Cover it and cook for around 1 ½ hours. Cool the cake for 10 minutes. Now take the cake out of the tray and place it over the cake platter. Take frozen vanilla yogurt or whipped cream and top the cake. 3.2.1284
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