We use vegetable oil instead of butter in this fruit-topped, spicy-vanilla-scented cake, reducing the saturated fat while boosting the fiber by using whole-wheat lending a nutty flavor to this classic cake.

INGREDIENTS
4 teaspoons butter
1/3 cup orange juice
1/4 cup packed light brown sugar
7 (1/2-inch) slices fresh firm, ripe pineapple
1 cup all-purpose flour (spooned and leveled)
1/2 cup whole-wheat flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 teaspoons grated orange rind
3/4 cup low-fat buttermilk
1/3 cup vegetable oil, such as safflower
3/4 cup packed light brown sugar
2 large eggs
1 1/4 teaspoon pure vanilla extract

DIRECTION
Preheat oven to 350 degrees F. Melt 4 teaspoons butter in a 10-inch cast-iron or heavy skillet. Add orange juice and brown sugar; bring to a boil, stirring constantly. Remove from heat. Arrange pineapple slices in a single layer over brown sugar mixture; set aside.

In a medium bowl, whisk together flours, baking powder, nutmeg, cinnamon, orange rind, baking soda, and salt; set aside.

In a large bowl, whisk together buttermilk, eggs, vanilla, oil, and brown sugar. Add flour mixture; mix just until combined. Pour batter over pineapple, then smooth top. Bake for 35 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a cake plate, and cut  into wedges. Serve warm. Makes 10 servings.

CALORIES 278; FAT 8.5g; PROTEIN 2.7g; CHOLESTEROL 30mg; CALCIUM 64mg; SODIUM 332mg; FIBER 0.1g; IRON 1.9mg; CARBOHYDRATE 48.9g