1 small pineapple, peeled and cored
2 Tbsp stick margarine, melted
6 Tbsp dark brown sugar
1 1/2 cups cake flour
1 Tbsp stick margarine
2 tsp baking powder
1/4 cup pineapple juice
1/4 tsp salt
2 Tbsp finely chopped walnuts
1/2 cup skim milk
2 tsp vanilla extract
1/2 cup egg substitute
1/2 cup sugar

Preheat oven to 350 degrees F. Cut pineapple crosswise into 4 (1/2" thick) slices. Cut pineapple slices in half, and set slices aside. Reserve remaining pineapple for another use.

Combine brown sugar and 1 Tbsp margarine in an 8" cast iron skillet; cook over medium heat 1 minute. Add pineapple juice, and cook 1 minute, stirring constantly. Remove from heat; sprinkle chopped walnuts over sugar mixture. Place whole pineapple slice in center of skillet. Arrange halved pineapple slices around center slice, and set aside.

Beat egg substitute at high speed of a mixer until foamy. Add 1/2 cup sugar and melted margarine, and beat mixture well. Combine sifted cake flour, baking powder, and salt and stir well. Add flour mixture to egg substitute mixture alternately with skim milk, begining and ending with flour mixture; beat well after each addition. Stir in vanilla extract, and pour batter over pineapple slices. Bake at 350 degrees for 45 minutes or until a wooden stick inserted in center comes out clean. Let cake cool in skillet 5 minutes, and invert onto a serving plate.

Makes 10 servings