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 CRANBERRY CAKES
When planning a special dinner for company during autumn, this is the dessert recipe I reach for. It's so beautiful and tasty! The cranberry flavor goes well with poultry or pork.-Susan Bazan, Sequim, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine cornstarch and 1/4 cup sugar. Stir in orange juice and 1/2 teaspoon orange zest; add cranberries. Cook over medium heat until the berries pop, about 15 minutes; set aside., In a small bowl, cream butter and remaining sugar until light and fluffy. Add egg and beat well. Beat in remaining orange zest. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with coconut milk, beating well after each addition., Sprinkle walnuts into four greased 4-in. fluted tube pans. Spoon cranberry mixture over walnuts; pour batter into pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm with ice cream.
Nutrition Facts : Calories 487 calories, Fat 21g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 268mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.
TOPSY-TURVY BANANA CRUNCH CAKE
Make and share this Topsy-Turvy Banana Crunch Cake recipe from Food.com.
Provided by CrystalRN
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Lightly grease 8-inch square baking pan.
- Combine oats, brown sugar, flour and cinnamon in small bowl. Cut in butter with pastry blender or 2 knives until crumbly. Stir in pecans.
- Combine cake mix, sour cream, banana and egg in medium bowl. Beat with electric mixer at low speed about 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Spoon half of batter into prepared pan; sprinkle with half of oat topping. Top with remaining battter and topping.
- Bake 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack.
Nutrition Facts : Calories 245.6, Fat 11.6, SaturatedFat 4.2, Cholesterol 36.5, Sodium 221.1, Carbohydrate 33.2, Fiber 1.3, Sugar 18.5, Protein 3.4
TOPSY-TURVY PIE
Make and share this Topsy-Turvy Pie recipe from Food.com.
Provided by Christine MT
Categories Meat
Time 45m
Yield 6 wedges, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees.
- Brown meat in oil, add onion and green pepper.
- Cook until meat is browned and onion is transparent.
- Add rest of meat filling ingredients and mix well, and pour into a 9" pie pan.
- Mix topping, beat about 20 times, then knead 8-10 times to smooth dough.
- Roll out to fit pie pan.
- Place on meat mixture and make slits on top in the dough.
- Bake 15-20 minutes, or until lightly browned.
- Let stand 1-2 minutes, and then invert over serving dish and cut into wedges.
Nutrition Facts : Calories 371.8, Fat 25.5, SaturatedFat 8.7, Cholesterol 66.5, Sodium 1087.4, Carbohydrate 19.1, Fiber 2.1, Sugar 4.7, Protein 16.9
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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