2 tb Butter; melted
1/3 c  Butter
3/4 c  Fruit Sweet; divided
1 c  Pineapple, sliced; in its
-own juice (about 20 oz)
16    Walnut or pecan halves
1    Egg
2 ts Vanilla
2/3 c  Milk
1 1/2 c  Flour
2 ts Baking powder
1 ts Salt

Combine 2 tablespoons melted butter and 1/4 cup Fruit Sweet. Spread evenly
in a 9″ square or round pan. Drain pineapple, reserving 1/4 cup of the
juice. Arrange pineapple rings in pan. Arrange nuts around pineapple.

In a large bowl, combine 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
bowl, combine flour, baking powder, and salt. Add to batter. Pour batter
over pineapple.

Bake 25-35 minutes, until cake springs back when lightly touched. 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
available from Wax Orchards; R4 ~ 320; Vashon Island, WA 98070