I have made a similar recipe for many years, but didn't like the idea of the 1 1/2 cups of butter and oil. To replace it, I added 1/2 cup of oil, 1/2 cup buttermilk and an 8 oz tin of crushed pineapple (there is 1/2 cup of juice with the pineapple). This turned out with the same texture and moistness, but with a lot less fat. I also made it in a bundt cake pan as it looks a bit more festive, to rave results.

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