Combine 2 tablespoons melted butter and 1/4 cup Fruit Sweet. Spread evenly in a 9" square or round pan. Drain pineapple, reserving 1/4 cup of the juice. Arrange pineapple rings in pan. Arrange nuts around pineapple. In a large bowl, combine 1/2 cup Fruit Sweet and 1/3 cup butter. Blend in slightly beaten egg and vanilla. Add reserved juice and milk. In a separate bowl, combine flour, baking powder, and salt. Add to batter. Pour batter over pineapple. Bake 25-35 minutes, until cake springs back when lightly touched. Turn upside down onto serving platter and let set a few minutes. Fruit Sweet is made of peach and pear juices and pineapple syrup. It is available from Wax Orchards; R4 ~ 320; Vashon Island, WA 98070
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 52 (49%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 27.3mg||8 %|
|Sodium 88.5mg||3 %|
|Potassium 30.1mg||1 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 10.8g|
|Protein 2g||3 %|
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Calories per serving: 106
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