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I reduce up 1 contemporary pineapple & let it sit in 1c water in a single day to infuse the flavour into the water. Drain the water & hold it for the cake.
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Preheat oven to 325°. In a bundt cake pan, soften 1 tbl butter. Add 2 tbl of Truvia brown sugar mix. Combine till melted. Add halved maraschino cherries & diced pineapple on prime of butter/truvia/cherry combination.
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In a bowl combine cake combine, pineapple water, 1/3 c of applesauce & 3 eggs. Combine effectively, then use a mixer on medium for two minutes. Pour into bundt pan, bake about 45 minutes. Till toothpick comes out clear. As soon as cool, run a knife across the edges and flip over on to a plate. I made it 12 servings to maintain the factors affordable.
