Makes 8 servings Calories 187.7 Prep Time 25 minutes Total Time 1 hour, 20 minutes Made with Splenda® Brown Sugar Blend
Ingredients
1 (20-ounce) can pineapple slices in juice, undrained
¾ cup Splenda® Granulated Sweetener, divided use
¼ cup Splenda® Brown Sugar Blend
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
Pinch of salt
1 medium ripe banana, mashed
1 tablespoons canola oil
1 tablespoon water
2 large eggs
½ cup 1% lowfat buttermilk
1 teaspoon vanilla extract
Nutrition Info Per Serving
Serving Size: 1 slice (⅛ cake)
Calories
187.7
Saturated Fat
0.6g
Cholesterol
47.1mg
Sodium
186.7mg
Dietary Fiber
1.5g
Protein
3.9g
Instructions
Preheat oven to 350°F. Spray a 9” round pan with cooking spray.
Drain juice from canned pineapple (about 1 cup) into a medium heavy-duty pot. Add ¼ cup Splenda Sweetener and Splenda Brown Sugar Blend; bring to a boil over high heat. Let boil until bubbly and reduced by about one-fourth, 8–10 minutes. Remove from heat; the amount of liquid should measure about ¾ cup.
Pour the pineapple glaze into prepared dish. Arrange as many pineapple rings as will fit over glaze; reserve remaining pineapple rings.
In a bowl, whisk together remaining ½ cup Splenda Sweetener, flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, combine mashed banana, oil, water, eggs, buttermilk, and vanilla extract and stir to blend.
Add dry ingredients and mix until blended. Chop remaining pineapple rings and stir into the batter.
Pour batter evenly over pineapple rings in prepared pan. Bake for about 50 minutes, until a wooden pick inserted in center comes out clean.
Remove cake from the oven and let cool 10 minutes. Run a thin metal spatula around edge to loosen cake. Place a plate on top of the pan and use potholders to flip cake over to invert. Serve warm or at room temperature.
