ISLAND-SPICED UPSIDE-DOWN SWEET POTATO CAKE 1 can (20 ounces) sliced pineapple in natural juices 1 tablespoon unsalted butter 1/4 cup packed light brown sugar 1 teaspoon ground ginger 1/4 cup dried cranberries 1 package (18 1/4 ounces) spice cake mix 3 eggs 1/3 cup applesauce 1 1/2 cups peeled, grated sweet potato Drain pineapple, reserving 3 tablespoons plus 1/2 cup juice. Set aside 1 whole pineapple slice; cut 6 slices in half.

Preheat oven to 350°F. Place butter in a 9-inch round springform cake pan. Heat in oven about 45 seconds, until butter melts; set aside. In small bowl, stir together brown sugar, ginger and the 3 tablespoons reserved pineapple juice. Pour mixture into pan with melted butter; tilt to distribute evenly. Place whole pineapple ring in the center of pan; arrange half slices in crescents around center. Fill in spaces with dried cranberries.

In bowl, combine cake mix, eggs, applesauce, sweet potato and the remaining 1/2 cup pineapple juice. Using a fork, stir about 2 minutes, until well mixed. Spread batter over pineapple in pan. Bake 45 to 50 minutes, until toothpick inserted in center comes out clean. Cool 5 minutes.

Invert onto platter, replacing any fruit that remains in pan. Serve warm or at room temperature.

Serves 12.

Per serving: About 231 calories, 3 g proteins, 40 g carbohydrates, 6 g fat, 22% calories from fat, 56 mg cholesterol, 228 mg sodium, 1 g fiber.

[Eating Light, Women's Day Special]