Ingredients
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14 ounces unsweetened crushed pineapple in juice, undrained
1/4 cup pecan pieces (optional)
2 tablespoons lemon juice
1 3/4 teaspoons Equal sugar substitute, measure (I used an alternative brand brown or 6 packets Equal sugar substitute) or 1/4 cup Equal Spoonful (I used an alternative brand brown or 6 packets Equal sugar substitute)
1 teaspoon cornstarch
4 tablespoons margarine, at room temperature
3 1/3 12 teaspoons Equal sugar substitute or 1/2 cup Equal Spoonful (I used an alternative brand sugar substitute as I do not like the flavor Equal gives when baked)
1 egg
1 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/3 cup buttermilk
Preparation
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Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1.
tablespoon lemon juice, 1/4 cup sugar substitute and cornstarch in bottom of a 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
Beat margarine and 1/2 cup sugar substitute in medium bowl until fluffy;.
beat in egg. Combine flour, baking powder, baking soda and spices in small.
bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved.
pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients.
Spread batter over pineapple mixture in pan. Bake in a preheated 350 degree oven until browned and toothpick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.
Note: If desired, maraschino cherry halves may be placed in bottom of cake.
pan with pineapple mixture.
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