Ingredients
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1/4 cup butter, melted
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2 tablespoons brown sugar
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1 (8 ounce) can pineapple tidbits, drained
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1/4 cup chopped pecans
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10 ounces butternut squash, peeled, cut in 1 inch cubes
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1/4 cup brown sugar
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1/4 cup granulated sugar
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1 cup flour
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1/2 cup oatmeal
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1/4 teaspoon salt
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3/4 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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1 teaspoon baking soda
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1 egg, beaten
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1 tablespoon cooking oil
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1/16 teaspoon ground allspice
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1/2 teaspoon vanilla extract
Instructions
- 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.