35% calorie reduction from traditional recipe.
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.
Makes 8 servings.
* May substitute 6 packets Equal® sweetener.
** May substitute 24 packets Equal® sweetener.
Submitted by: Equal
