Pineapple Upside-Down Cake - cooking recipe

Ingredients

1 can (14 oz.) unsweetened crushed pineapple in juice, undrained
1/4 c. pecan pieces (optional)
2 Tbsp. lemon juice
1 3/4 tsp. Equal Measure or 6 packets Equal sweetener or 1/4 c. Equal Spoonful
1 tsp. cornstarch
4 Tbsp. margarine, at room temperature
3 1/2 tsp. Equal Measure or 12 packets Equal sweetener or 1/2 c. Equal Spoonful
1 egg
1 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
1/3 c. buttermilk

Preparation

Drain pineapple, reserving 1/4 c. juice.
Mix pineapple, pecans, 1 Tbsp. lemon juice, 1 3/4 tsp. Equal Measure or 6 packets Equal sweetener or 1/4 c. Equal Spoonful and cornstarch in bottom of 8\" square or 9-inch round cake pan; spread mixture evenly in pan.