INGREDIENTS

INSTRUCTIONS

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.  Each serving contains about: 221 calories; 103 mg
sodium; 3 mg  cholesterol; 2 grams fat; 51 grams carbohydrates; 2 grams
protein;  0.3 gram fiber.  When preparing the cake, stir the liquid and
dry ingredients together  just until blended --- overmixing causes
toughness. Also watch the  baking closely. Bake only until the center
of the cake tests done --  overbaking causes dryness and toughness.
After baking, let the cake  stand a few minutes, then loosen the edges
with a knife.  Invert the  cake into a serving platter to reveal the
fruit-and-sugar glaze. This  cake is best when eaten warm. You may want
to serve it with nonfat  frozen yogurt or a dollop of low-fat whipped
topping.  Printed in the June 18, 1992, issue of the Los Angeles Times.

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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 28.5mg
Sodium: 93.1mg
Potassium: 188.3mg
Carbohydrates: 38.4g
Fiber: <1g
Sugar: 25.6g
Protein: 2.7g