Source:

Charlene Collins

Serves/Makes:12

Ingredients

• 1 (8 oz (224 grm).) can crushed pineapple in juice, undrained
• 2 tbsp (30 ml) margarine, melted, divided
• 1/2 cup (125 ml) firmly packed light brown sugar
• 6 whole maraschino cherries
• 1-1/2 cups (350 ml) all-purpose flour
• 2 tbsp (30 ml) baking powder
• 1/4 tsp (1 ml) salt
• 1 cup (225 ml) sugar
• 1/2 cup (125 ml) apple sauce
• 1 egg
• 2 egg whites, beaten until stiff

Preparation

• Preheat oven to 375 degrees (200 C.).
• Drain pineapple; reserve juice.
• Spray sides of 8-inch square baking pan with nonstick cooking spray.
• Spread 1 tbsp (15 ml) melted margarine evenly 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 cherry half in center.
• In small bowl, combine flour, baking powder and salt.
• In large bowl, combine granulated sugar, apple sauce, whole egg, remaining 1 tbsp (15 ml) melted margarine and reserved pineapple juice.
• Add flour mixture to apple sauce mixture; 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. Cut into 12 pieces.

Comments

Nutrients per serving: 200 calories, total fat 2.5g, sodium 240 mg, cholesterol 20 mg.

Found in Mott's Apple Sauce A Better Way to Bake book