COMBINE ½ cup honey and buttery spread in a saucepan, over medium heat, stirring until the buttery spread has melted. Continue stirring until the mixture starts to boil, cook for 2 to 3 minutes or until mixture has thickened. Evenly pour sauce into 9-inch round cake pan to coat the bottom of the pan. Arrange the pineapple slices on top of the sauce in a single layer.
PLACE remaining ingredients into blender. Cover; blend until smooth, pour the batter over the pineapple slices and spread evenly.
BAKE 45 to 50 minutes or until the top is a deep golden brown and a toothpick inserted in center comes out clean.
COOL cake in the pan for 5 minutes, place a plate over the pan and then turn the pan over, inverting the cake onto the plate, serve warm or at room temperature.
Notes
NUTRITION Amounts per serving: 370 Calories, 16 g Fat, 3.5g Saturated Fat, 0g Trans Fat, 35 mg Cholesterol, 1 40 mg Sodium, 145 mgPotassium, 57gTotal Carbohydrate,1g Fiber, 33g Sugars,3g Protein,0%* Vit. A,0%* Vit. C,10%* Calcium,6%* Iron, 80%* 0%* Vit. D (Percent daily value based on 2,000 calorie diet)