Nutrition per serving may change if servings are adjusted.
2 tablespoons light stick butter
¼ cup packed brown sugar (see Tip)
¼ cup chopped, dry-roasted macadamia nuts
4 ( ¼ inch thick) slices peeled and cored fresh pineapple (6 ounces)
1¼ cups all-purpose flour
½ cup packed brown sugar (see Tip)
⅓ cup quick-cooking rolled oats
1 teaspoon baking powder
¾ teaspoon apple pie spice
½ teaspoon baking soda
½ cup buttermilk
¼ cup canola oil
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
1 teaspoon vanilla
Preheat oven to 350°F. Place butter in a 9-inch round cake pan. Place pan in oven about 5 minutes or until butter melts. Tilt pan to evenly coat with butter. Sprinkle the bottom of pan with the ¼ cup brown sugar. Sprinkle with nuts. Arrange pineapple on top of nuts in pan.
In a bowl combine flour, brown sugar, rolled oats, baking powder, apple pie spice and baking soda; make a well in center of flour mixture. Add buttermilk, canola oil, egg product and vanilla. Stir just until combined (batter may be slightly lumpy). Spoon batter over pineapple slices, spreading evenly.
Bake about 35 minutes or until a toothpick inserted all the way through in the center comes out clean. Cool in pan for 5 minutes. Loosen sides of cake; invert onto cake platter. Cool 30 minutes; serve warm.
Tip: We do not recommend using a sugar substitute for this recipe.