I haven't tried this one yet, but the recipe looks interesting.  It was
published in the January 3, 1997 edition of The Harvard Post newspaper,
in Claire Hopley's book review for _Eating_Thin_For_Life_ (by Anne M. 
Fletcher, 1997).

My personal preference would be to leave out the nuts...

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Pineapple Right-Side-Up Cake
(serves 10)

2 1/2 Cups all-purpose flour
1 1/2 Cups granulated sugar
1/4 Cup light or dark brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/3 Cup pecan or walnut halves, chopped
1 can (20 oz.) crushed pineapple in its own juice

In a large bowl, stir together all the ingredients up to the nuts, until
they are well-mixed.  Add the pineapple and its juice.  Stir the batter
gently just until it is moistened; do not overmix.

Coat the bottom and sides of a nine- or ten-inch springform pan with non-
stick cooking spray.  Pour in the batter.  Bake in a 375-degree oven,
with the rack set in the center of the oven, for 50 to 55 minutes, or until
a toothpick inserted in the center comes out clean.  Cool it for 10 minutes
on a wire rack.  Run a knife around the edges of the pan to loosen it,
then release the sides and continue cooling.

Serve the cake warm, at room temperature, or chilled.  Each of its
ten servings has 304 calories, 3 grams of fat [note: that's with the
nuts.  Should be significantly less fat without...].