Preheat oven to 305 degresses.
Drain pineapple and reserve 2 tablespoons of juice; set aside.
Melt 2 tablespoons of margarine and pour into the bottom of a 9-inch round cake pan.
Top margarine with brown sugar and, using a fork, swirl together to make an even layer.
Place 1 pineapple ring in the center of the pan and arrange 6 more rings around it.
Place cherry halves, cut side up, in the center of each ring and in the spaces between rings; set aside.
In a medium bowl, combine flour, baking powder and baking soda, set aside.
In a small bow.
combine milk, 2 tablespoons of margarine and granulated sugar.
Add eggs, one at a time, mixing well after each addition.
Add flour mixture and milk mixture in small batches, alternating each and beginning and ending with flour mixture; mix until blended.
pour batter over pineapple in pan.
Bake until wooden toothpick near center of cake comes out clean.
about 30-35 minutes.
Cool 2 minutes in pan, invert pan onto a serving plate and serve warm or at room temperature.
Ingredients:
6 tablespoons fat-free margarine
2 tablespoons packed light brown sugar
20 ounces canned pineapple, packed in juice
7 maraschino cherries
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup fat free skim milk
1 teaspoon vanilla extract
1/2 cup sugar
2 large eggs ( s)
Steps/Methods:
Preheat oven to 305 degresses.
Drain pineapple and reserve 2 tablespoons of juice; set aside.
Melt 2 tablespoons of margarine and pour into the bottom of a 9-inch round cake pan.
Top margarine with brown sugar and, using a fork, swirl together to make an even layer.
Place 1 pineapple ring in the center of the pan and arrange 6 more rings around it.
Place cherry halves, cut side up, in the center of each ring and in the spaces between rings; set aside.
In a medium bowl, combine flour, baking powder and baking soda, set aside.
In a small bow.
combine milk, 2 tablespoons of margarine and granulated sugar.
Add eggs, one at a time, mixing well after each addition.
Add flour mixture and milk mixture in small batches, alternating each and beginning and ending with flour mixture; mix until blended.
pour batter over pineapple in pan.
Bake until wooden toothpick near center of cake comes out clean.
about 30-35 minutes.
Cool 2 minutes in pan, invert pan onto a serving plate and serve warm or at room temperature.
