Autumn Harvest Upside-Down Cake
This scrumptious Autumn Harvest Upside-Down Cake combines the richness of butternut squash, the sweetness of apples, and the tropical delight of pineapple for a dessert that embodies the essence of fall. A classic take on the pineapple upside-down cake, it features a luscious brown sugar-glazed topping with tender pineapple tidbits and crunchy pecans, all resting atop a moist and fragrant spice cake. The unique twist of pureed squash adds depth and a delightful twist to this seasonal treat. Cooked to perfection in a crock-pot, this cake is not only easy to make but also perfect for sharing at gatherings or enjoying as a sweet indulgence any day of the week. Serve warm with a scoop of vanilla yogurt or a dollop of whipped cream for the ultimate autumn dessert experience.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Butter
1/4 cup (melted)
Brown Sugar
2 tablespoons (for topping)
Pineapple Tidbits
1 (8 ounce) can (drained)
Chopped Pecans
1/4 cup
Butternut Squash
10 ounces (peeled, cut into 1-inch cubes)
Brown Sugar
1/4 cup (for batter)
Granulated Sugar
1/4 cup
Flour
1 cup
Oatmeal
1/2 cup
Salt
1/4 teaspoon
Ground Cinnamon
3/4 teaspoon
Ground Nutmeg
1/8 teaspoon
Ground Allspice
1/16 teaspoon
Baking Soda
1 teaspoon
Egg
1 (beaten)
Cooking Oil
1 tablespoon
Vanilla Extract
1/2 teaspoon
Plain Yogurt
1/4 cup
Medium Apple
1 (cored, peeled and coarse grated)
Instructions
1
Begin by melting the butter in a microwave-safe bowl or measuring cup for 30 to 40 seconds until fully liquefied.
2
Spray the interior of your crock-pot with non-stick cooking spray. Pour the melted butter into the bottom, then evenly sprinkle the brown sugar over the butter. Add the drained pineapple tidbits and chopped pecans, spreading them out evenly.
3
To prepare the butternut squash, place the cubed pieces in a microwave-safe dish with a small amount of water. Cover and microwave for 5 to 6 minutes, or until the squash is fork-tender. Drain the water and transfer the squash to a blender. Puree until smooth, measuring out 1 cup of squash puree and setting aside.
4
In a medium mixing bowl, combine the brown sugar, granulated sugar, flour, oatmeal, salt, cinnamon, nutmeg, allspice, and baking soda. Mix well. Next, add the beaten egg, cooking oil, vanilla extract, yogurt, and the prepared squash puree. Stir until all the ingredients are thoroughly blended. Finally, gently fold in the grated apple.
5
Pour the batter evenly over the pineapple mixture in the crock-pot. Cover the crock-pot and cook on high for 1.5 to 1.75 hours, or until a skewer inserted in the center comes out clean.
6
After the cooking time is complete, remove the lid and turn off the crock-pot. Let the cake sit for about 10 minutes, then run a sharp knife around the edge of the cake to loosen it. Carefully invert the cake onto a serving platter, allowing the pineapple and pecan topping to cascade over the sides.
7
Serve warm, garnished with frozen vanilla yogurt or whipped cream for an extra touch of decadence. Enjoy the delightful flavors, which even taste wonderful the following day!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Autumn Harvest Upside-Down Cake?
It is a seasonal crock-pot dessert that combines butternut squash, apples, and pineapple with a brown sugar and pecan glaze, resting on a moist spice cake.
How do I prepare the butternut squash for the recipe?
Cube 10 ounces of peeled squash, microwave with a little water for 5-6 minutes until tender, drain, and then puree in a blender until smooth.
How much squash puree is needed for the batter?
You will need exactly 1 cup of smooth butternut squash puree.
What is the recommended cooking setting on the crock-pot?
The cake should be cooked on the High setting for the best results.
How long does the cake need to cook?
The cooking time is typically between 1.5 to 1.75 hours.
How can I tell if the cake is finished cooking?
The cake is done when a skewer or toothpick inserted into the center comes out clean.
What ingredients make up the upside-down topping?
The topping consists of 1/4 cup melted butter, 2 tablespoons brown sugar, 8 ounces of drained pineapple tidbits, and 1/4 cup chopped pecans.
Should the pineapple be drained before adding it to the crock-pot?
Yes, ensure the 8-ounce can of pineapple tidbits is thoroughly drained to prevent the topping from becoming too watery.
How do I prepare the apple for this cake?
Take one medium apple, core it, peel it, and then coarsely grate it before folding it into the batter.
What type of yogurt should be used in the batter?
The recipe calls for 1/4 cup of plain yogurt to add moisture and tang to the spice cake.
How do I prevent the cake from sticking to the slow cooker?
Spray the interior of your crock-pot with non-stick cooking spray before adding the melted butter and topping ingredients.
What spices give the cake its autumn flavor?
The spice blend includes ground cinnamon, ground nutmeg, and a touch of ground allspice.
How should I serve the Autumn Harvest Upside-Down Cake?
It is best served warm, garnished with a scoop of vanilla yogurt or a dollop of whipped cream.
How do I invert the cake onto a platter?
Run a sharp knife around the edge of the cake to loosen it, then carefully flip the crock-pot insert over a serving platter so the topping cascades over the sides.
Does the recipe contain oatmeal?
Yes, the batter includes 1/2 cup of oatmeal for added texture.
How long should the cake rest after the crock-pot is turned off?
Let the cake sit for about 10 minutes with the lid off before attempting to invert it.
Can I use both brown and granulated sugar in this recipe?
Yes, brown sugar is used for both the topping and the batter, while granulated sugar is also added to the batter.
What type of flour is required?
The recipe uses 1 cup of standard all-purpose flour.
How many eggs are needed for the batter?
You will need one beaten egg for this recipe.
What is the purpose of the cooking oil in the recipe?
One tablespoon of cooking oil is used to provide extra moisture and a tender crumb to the cake.
Is vanilla extract included in the ingredients?
Yes, 1/2 teaspoon of vanilla extract is added during the wet ingredient mixing phase.
What leavening agent is used for this cake?
The recipe uses 1 teaspoon of baking soda to help the cake rise.
Can I eat this cake the next day?
Yes, the flavors hold up well and the cake tastes wonderful even on the following day.
Is this recipe considered easy to prepare?
Yes, it is designed to be an easy dessert that utilizes a slow cooker for convenience.
What size should the butternut squash cubes be?
The squash should be cut into 1-inch cubes to ensure they cook evenly in the microwave.
Do I need to melt the butter before adding it to the crock-pot?
Yes, melt 1/4 cup of butter in the microwave for 30 to 40 seconds before pouring it into the bottom of the pot.
Is there salt in the recipe?
Yes, 1/4 teaspoon of salt is included in the dry ingredient mixture.
Can I use different nuts instead of pecans?
The recipe specifically calls for chopped pecans for their crunch, but you could likely substitute them with walnuts if preferred.
When do I add the grated apple to the mixture?
The grated apple should be gently folded into the batter as the very last step before pouring it into the crock-pot.
Can I use frozen vanilla yogurt as a topping?
Yes, serving the warm cake with frozen vanilla yogurt is a recommended decadent garnish.