Pineapple Upside Down Coffeecake

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Pineapple Upside Down Coffeecake
September 1995 N/L, page 9

2 tablespoons Brown Sugar Twin
1 cup canned sliced pineapple, packed in fruit juice, drained and liquid reserved (8-ounce can)
2 maraschino cherries, halved
1 1/2 cups Bisquick reduced-fat baking mix
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation nonfat dry milk powder
1/4 cup chopped walnuts (1 ounce)
1 egg, beaten, or equivalent in egg substitute
1 cup unsweetened applesauce
1 teaspoon vanilla extract
Water

Preheat oven to 350 degrees.

Spray an 8x8-inch baking dish with butter-flavored cooking spray. Evenly sprinkle Brown Sugar Twin over bottom of
dish. Evenly place pineapple slices on top of Brown Sugar Twin. Place cherry halves in center of pineapple slices,
cut side up.

In a large bowl, combine baking mix, dry pudding mix and dry milk powder. Stir in walnuts.

In a small bowl, combine egg, applesauce and vanilla extract. Add enough water to reserved pineapple juice to make
1/2 cup. Stir into applesauce mixture. Add to dry baking mix mixture. Mix well to combine. Evenly spread batter over
pineapple slices.

Bake 40 to 45 minutes. Place pan on wire rack and cool 15 minutes. Cut into 8 pieces.

Serves 8 - Each serving equals:
HE: 1 Br; 1/2 Fr; 1/4 SM; 1/4 Pr; 1/4 Fa; 16 OC
189 Calories, 5 gm Fa; 5 gm Pr; 31 gm Ca; 448 mg So; 1 gm Fi
DIABETIC: 1 1/2 St; 1 Fa; 1/2 Fr