1/4 cup honey

8 pineapple rings

1 tablespoon unsalted butter

2 tablespoons prune puree or unsweetened applesauce

3/4 cup Wholesome Sweeteners Organic Turbinado Sugar

1 large, cage-free egg

1 teaspoon pure vanilla extract

1 1/2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

3/4 cup lowfat buttermilk

Preheat oven to 350 degrees.  Coat a 10-inch round cake pan or 8 individual angel food or muffin pans with cooking spray.  Heat the honey and pour it into prepared cake pan.  Arrange the pineapple rings in the honey.

Beat together the butter, prune puree (or applesauce) and sugar until creamy, about 4 minutes with an electric mixer on medium speed.  Add the egg and vanilla.  Mix well.

Combine the flour, baking powder, baking soda, cinnamon and salt.  Stir well.  Add the flour mixture to creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.  Mix well after each addition.  Spoon the batter evenly over the pineapple.

Bake for 35-40 minutes or until a wooden pick inserted in the center comes out clean.  (Bake individual cakes for 25-30 minutes.)  Let cool in the pan for 5 minutes.

To serve, run a knife around the edges and invert the cake onto a serving plate.

Per serving:  Calories, 200; protein, 4 g; fat, 2 g; saturated fa, 1 g; carbohydrates, 42 g; fiber, 1 g; cholesterol, 30 mg; sodiu, 230 mg.

Makes 8 servings.