1 tb Butter, softened
1/2 c Light brown sugar, packed
3 cn Pineapple slices (8oz cans)
- in unsweetened juice
9 Maraschino cherries
1 c Cake flour
3/4 c Sugar
1 1/2 ts Baking powder
1/4 c Thawed frozen egg substitute
- equivalent to 1 egg
1/2 ts Vanilla
1/4 ts Coconut extract
- Brush bottom and sides of 9-inch square baking pan with butter. Sprinkle brown sugar over bottom of pan. Drain pineapple slices reserving 1/2 cup juice. Arrange 9 pineapple slices on brown sugar in pan.
- Place 1 maraschino cherry in center of each pineapple slice. Puree 2 pineapple slices. Reserve remaining pineapple slice for another use.
- Stir together cake flour, sugar and baking powder in bowl. In another
container, combine 1/4 cup pureed pineapple, 1/2 cup pineapple juice, egg substitute, vanilla and coconut extract. Quickly combine liquid ingredients with dry ingredients, stirring just until blended.
- Pour batter over pineapple in pan, spreading evenly. Bake at 350 degrees 20 to 25 minutes or until cake tests done in center and is golden brown. Cool about 5 minutes. Loosen cake around edges of pan.
- Place inverted serving platter over cake and turn both upside down. Shake gently, then remove pan. Slice into squares and serve warm. Makes 9 servings.
