Trust 2 tablespoons melted butter and 1/4 cup Fruit Sweetness. Spread evenly
in a 9" square or round pan. Drain pineapple, reserving 1/4 cup of the
succus. Arrange pineapple rings in pan. Arrange nuts around pineapple.

In a large roll, compound 1/2 cup Fruit Sweet and 1/3 cup butter. Blend in
slightly beaten egg and vanilla. Add reserved juice and milk. In a separate
trough, combine flour, baking pulverization, and saltiness. Add to dinge. Pour batter
over pineapple.

Broil 25-35 proceedings, until cake springs back when lightly fey. Turn
upside down onto serving platter and let set a few minutes.

Fruit Sweet is made of peach and pear juices and pineapple syrup. It is
uncommitted from Wax Orchards; R4 ~ 320; Vashon Island, WA 98070