Pineapple Upside-Down Cake

35% calorie reduction from traditional recipe

8 slices canned pineapple in juice, undrained
1 tablespoon stick butter or margarine, 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 or margarine, 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

*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 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 degree 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.

Makes 8 servings

Nutrition information per serving: 253 cal., 4 g pro., 31 g carb., 13 g fat, 80 mg chol., 247 mg sodium

Food exchanges: 1 fruit, 1 starch, 2 1/2 fat