Delicious, but could be made a little bigger

By ldelmas

Ingredients

• 3 Tbsp unsalted butter
• 1 ⁄3 cup Truvía® Brown Sugar Blend
• 7 fresh pineapple slices, drained
• 7 maraschino cherries, drained, without stems
• 1 ⁄3 cup canola oil
• 1 ⁄2 cup Truvía® Baking Blend
• 1 ⁄2 tsp salt
• 3 ⁄4 cup skim milk
• 1 tsp vanilla extract
• 1 egg
• 2 tsp baking powder
• 1 1⁄3 cups flour

Details

Servings 31
Adapted from truvia.com

Preparation

Step 1

Preheat oven to 350°F.

In 8-inch round cake pan, melt butter in warm oven, 1-2 minutes.

Sprinkle Truvía® Brown Sugar Blend evenly over melted butter.

Arrange pineapple slices over Truvía® Brown Sugar Blend.

Place cherry in center of each pineapple slice.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.

Beat on high speed 3 minutes, scraping bowl occasionally.

Pour batter over pineapple and cherries.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.

Immediately place heatproof serving plate upside down over pan; turn plate and pan over.

Leave pan over cake a few minutes so Truvía® Brown Sugar Blend mixture can drizzle over cake; remove pan.

Serve warm.

Store cake loosely covered.