Light Pineapple Upside-Down Cake
Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.
To prepare pineapple: Slice off top and bottom ends so pineapple sits level on board. Slice off skin in wide strips. Then, for this cake, cut pineapple lengthwise into thin wedges, and slice off core from the tip of each wedge. Cut into "sticks" and arrange in groups of four in baking pan, alternating direction.