Topsy Turvy Cake - cooking recipe

Ingredients

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

Preparation

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.