Pineapple Upside Down Cake

When I was growing up, my Mom made dessert for Sunday night. We usually didn't have dessert on other nights, so it felt like a special treat. I like having something sweet almost every night, so we are frequent sugar-free, fat-free pudding eaters. Occassionally, though, I like to make something extra special for Mike. Why wait until Sunday?

My husband's favorite cake is Pineapple Upside Down Cake. Let's try to make a healthier version without compromising on the moisture or flavor.

Pineapple Upside Down Cake

8 oz pineapple slices

2 Tbsp margarine

1/2 c brown sugar

8 marachino cherries, halved

1 1/2 c all-purpose flour

1/4 tsp salt

1/3 c shortening

3/4 c Splenda

2 egg whites

1 tsp vanilla

Drain pineapple juice, reserving it for later. Halve the pineapple slices. Melt margarine in a 9 x 11 baking dish (or 9 inch round pan). Stir in brown sugar and 1 Tbsp pineapple juice. Add water to remaining juice to make 2/3 c of liquid. Arrange pineapple and cherries in pan. Combine flour, baking powder, and 1/4 tsp salt. In a separate bowl, beat shortening and Splenda. Add egg whites and vanilla, beat for one minute. Add dry ingredients and the 2/3 c liquid to the beaten mixture in portions, beating after each addition. Spread into pan. Bake in a 350 degree oven for 40 minutes. Cool the cake for 5 minutes, then invert onto a plate. Serves 8.