For Topping, drain pineapple slices, reserving juice. Combine melted butter, 1 tablespoon reserved pineapple juice, 1/4 cup Equal® and cornstarch in bottom of a 9-inch round cake pan. Arrange drained pineapple slices, cherries and nuts over butter mixture.
For Cake, beat butter, 1 cup Equal®, eggs and vanilla in mixing bowl on medium speed of electric mixer until blended. Combine cake flour, baking powder, baking 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
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 235 (40%)|
|Amt Per Serving||% DV|
|Total Fat 26.1g||35 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 163.8mg||50 %|
|Sodium 212.1mg||7 %|
|Potassium 199.5mg||5 %|
|Total Carbohydrate 73.6g||22 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 71.8g|
|Protein 12.1g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 582
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