The cake layer is tender due to buttermilk. Equal provides sweetness and saves
on calories. Serve it warm with fat-free whipped topping.
Traditional recipe with 35% fewer calories!
8 slices canned pineapple in juice, undrained
1 tablespoon stick butter or
1 tablespoon reserved pineapple juice
1/4 cup Equal Spoonful*
1 teaspoon cornstarch
4 maraschino cherries, drained, halved
6 tablespoons stick butter or margarine, softened
1 cup Equal
1 teaspoon vanilla extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground
1/4 teaspoon salt
1/3 cup buttermilk
1/3 cup reserved pineapple
* May substitute 6 packets Equal sweetener
** May substitute 24 packets Equal sweetener
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
Beat butter, 1 cup Equal Spoonful, eggs and vanilla extract 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 degree F oven 20 to 25 minutes or until wooden pick inserted
in center comes out clean.
Let stand fir a few minutes, then invert onto serving plate.
Serve warm or at room temperature.
Makes 8 servings.
Nutrition information per serving: 253 cal., 4 g pro., 31 g carb., 13 g fat,
80 mg chol., 247 mg sodium