Step 1

Preheat oven to 350°F.

Step 2

Set a 10” cast-iron skillet over low heat; add butter to melt. Remove from heat and sprinkle with Splenda Brown Sugar Blend. Spread mixture evenly in pan. Arrange pineapple slices and cherries over mixture; sprinkle with pecans. (Alternately, pour melted butter into a 10” round x 2” high cake pan and proceed as directed.)

Step 3

In a bowl, combine cake flour, Splenda Sugar Blend, baking powder, baking soda, and salt. Use a pastry blender or two knives to cut butter into flour mixture until crumbly.

Step 4

In another bowl, stir together buttermilk, egg substitute, and vanilla extract.

Step 5

Add ⅓ of the buttermilk mixture to flour mixture. Use an electric mixer on low speed to mix until blended, then beat at medium speed for 30 seconds or until batter is smooth. Repeat procedure with another ⅓ of the buttermilk mixture. Add remaining buttermilk mixture; beat for 30 seconds or until mixture is smooth. Transfer batter to prepared pan.

Step 6

Bake for 35–40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes; run a thin metal spatula around edge to loosen cake. Place a serving plate over pan; use potholders to invert. Serve warm or at room temperature.