PINEAPPLE UPSIDE-DOWN CAKE

INGREDIENTS

8 slices canned pineapple in juice, undrained
1 tablespoon stick butter, melted
1 tablespoon reserved pineapple juice
1/4 cup Equal® Spoonful
1 teaspoon cornstarch
4 maraschino cherries, drained, halved
2 tablespoons chopped nuts
6 tablespoons stick butter, softened
1 cup Equal® Spoonful
2 eggs
1 teaspoon vanilla
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup buttermilk
1/3 cup reserved pineapple juice

COOKING DIRECTIONS

Drain pineapple slices, reserving juice. Combine melted butter, 1 tablespoon reserved pineapple juice, 1/4 cup Equal® Spoonful and cornstarch in bottom of 9-inch round cake pan. Arrange drained pineapple slices, cherries and nuts over butter mixture.

Beat butter, 1 cup Equal® Spoonful, eggs and vanilla with electric mixer until blended. Combine cake flour, baking powder and soda, cinnamon and salt. Add to butter mixture alternately with buttermilk and 1/3 cup reserved pineapple juice, beginning and ending with dry ingredients. Mix well after each addition. Spread batter over pineapple slices in pan.

Bake in preheated 350°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Let stand a few minutes, then invert onto serving plate. Serve warm or at room temperature.

Note: May substitute 6 packets Equal® sweetener.
May substitute 24 packets Equal® sweetener.

Makes 8 servings.

It is a 35% calorie reduction from traditional recipe.