pineapple upside-down cake

This is one of John's favorite desserts (he says that his Aunt Brenda's is the best) so I decided that I would make an attempt at creating one of my own. I chose a CookingLight recipe to keep the fat and calories to a minimum and let me just say that it was delicious!! Here's the recipe:

Ingredients

• 1 (20-ounce) can pineapple slices in juice, drained
• Cooking spray
• 1/3 cup fat-free caramel topping
• 9 maraschino cherries, drained
• 5 tablespoons butter
• 2/3 cup sugar
• 2 large eggs
• 1/2 cup low-fat buttermilk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/4 cups all-purpose flour

Preparation

Preheat oven to 350°.

Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.

Coat a 9-inch square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice.

Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares.

Fat: 7.9 grams
Calories: 264