Serves: 12
Total Calories: 96

2 tablespoons stick margarine
2 tablespoons firmly packed brown sugar
4 slices water-packed canned pineapple slices, drained
2 maraschino cherries, cut in half
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons stick margarine, softened
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup low-fat milk (1%)

1. Preheat the oven to 350°F.

2. In an 8 x 8-inch baking pan, over low heat, melt the margarine. Remove from the heat and stir in the brown sugar. Place the pineapple slices on the sugar mixture, centering the slices closely in the center of the pan so all the pieces are touching. Place a cherry half in the center of each pineapple slice.

3. In a medium bowl, whisk together the flour, baking powder, and salt.

4. In another medium bowl, with an electric mixer at medium speed, beat the margarine and granulated sugar until blended, about 1 minute. Add the egg and vanilla and continue beating until smooth, about 30 seconds. The batter will be thin. Add the flour mixture to the batter in thirds, alternating with milk, blending until smooth, 2 minutes. Spoon the batter on top of the pineapple mixture and spread evenly.

5. Bake until golden brown, about 25-35 minutes. Unmold by sliding a thin knife around the cake, pressing against the pan. Invert onto a cake plate. Serve warm.

EXCHANGES
1 1/2 Carbohydrate
1 Fat

NUTRITION FACTS
Calories 148
Calories from Fat 66
Total Fat 7g
Saturated Fat 1g
Cholesterol 18mg
Sodium 231mg
Carbohydrate 18g
Dietary Fiber 0g
Sugars 8g
Protein 2g

Nutritional Facts:

Serves: 12
Total Calories: 96
Calories from Fat: 26

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Pound Cake
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Sponge Cake
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