Preheat oven to 350?. Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown sugar and rosemary over margarine. Arrange pineapple slices in a a single layer over brown sugar-rosemary mixture; set aside. Combine flour, baking powder, and salt in a bowl; stir well. Set aside. Beat 1/4 cup margarine and granulated sugar at medium speed of mixer until well blended. Add vanilla and egg; beat well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Pour batter over pineapple slices. Bake at 350? for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. 4. Loosen cake from sides of pan, using a narrow metal spatula. Invert onto a cake plate; cut into wedges. Garnish with rosemary sprigs if desired. Serve warm. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn"
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 8|
|Calories from Fat: 135 (42%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 27.1mg||8 %|
|Sodium 509mg||18 %|
|Potassium 145mg||4 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 42.9g|
|Protein 4g||6 %|
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Calories per serving: 322
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