1  (20-ounce) can pineapple slices in juice, drained
Cooking spray
1/3  cup fat-free caramel topping
9  maraschino cherries, drained
5  tablespoons butter
2/3  cup sugar
2  large eggs
1/2  cup low-fat buttermilk
1  teaspoon baking powder
1  teaspoon vanilla extract
1/4  teaspoon salt
1/4  teaspoon baking soda
1 1/4  cups all-purpose flour

Preheat oven to 350°.

Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.

Coat a 9-inch square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice.

Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares.

Yield: 9 servings (serving size: 1 cake square)

NUTRITION PER SERVING

CALORIES 264(27% from fat); FAT 7.9g (sat 4.5g,mono 2.4g,poly 0.5g); PROTEIN 4g; CHOLESTEROL 65mg; CALCIUM 68mg; SODIUM 280mg; FIBER 0.9g; IRON 1.2mg; CARBOHYDRATE 45.1g

◄◄◄ BACK