Recipe Name Pineapple Upside-down cake Submitted by Guest Recipe Description original from Better Homes & Gardens cookbook from the 70s. Updated to use whole wheat flour and fruit packed in juice instead of syrup, and Splenda products to lower sugar. Quantity 1 Quantity Unit pan Prep Time (minutes) 25 Cook Time (minutes) 45 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 1 1/3 cups Pineapple juice, canned, unsweetened 1/2 cup, packed brown sugar 3 tablespoons I Can't Believe It's Not Butter 1/3 cup Shortening, vegetable 1/2 cup splenda granulated 1/2 cup brown sugar blend 1 egg (Large) Free Roaming Organic Brown Eggs 1 teaspoon vanilla extract 1 cup wheat flour, wholewheat 1 1/4 teaspoons baking powder 1/4 teaspoon salt Steps Sequence Step 1 drain the juice from the pineapple into a measuring cup 2 melt butter in an 8x8x2 pan 3 mix Splenda brown sugar and 1 tablespoon of the pineapple juice with the butter in the baking pan. 4 add water to remaining juice if needed to make 1/2 cup 5 spread pineapple on bottom of the pan 6 Cream shortening and sugar till light 7 add egg and vanilla and beat till fluffy 8 Sift together dry ingredients. 9 mix in the dry alternately with the pineapple juice, beating after each. 10 spread batter over pinapple in pan 11 bake at 350 for 40 to 45 minutes 12 cool 5 minutes then invert onto plate. Serve warm.