8 oz. can pineapple in own juice; undrained (rings or crushed) 2 T. I Can't Believe It's Not Butter spray; divided 1/3 cup firmly packed light brown sugar 6 whole paraschino cherries 1 ½ cup all-purpose flour 2 T. baking powder ¼ tsp salt ¾ cup Splenda ¼ cup sugar ½ cup Mott's unsweetened applesauce ¼ cup egg substitute 3 egg whites; beaten until stiff
Preheat oven to 375. Drain pineapple, reserve juice. Spray sides of 8 in. square baking pan with nonstick cooking spray. Spread 1 T. of butter spray in bottom of prepared pan. Sprinkle with brown sugar; top with pineapple. Slice cherries in half. Arrange cherries, cut side up, so that when cake is cut, each piece will have a cherry in it (if using crushed pineapple. If using rings, place cherry in middle of each ring). In small bowl, combine flour, baking powder and salt. In large bowl, combine granulated sugar, applesauce, egg substitute, remaining butter spray, and reserved pineapple juice. Add flour mixture and stir until well blended. Fold in egg whites. Gently pour batter over fruit, spreading evenly. Bake 35 to 40 minutes or until lightly browned. Cool on wire rack 10 minutes. Invert cake onto serving plate. Serve warm or cool completely.