Recipe Details

Summary

Name: Pineapple Upside−down Cake

Category: Diabetic

1 (14 oz.) can unsweetened crushed

pineapple in juice, undrained

1/4 C. pecan pieces (optional)

2 T. lemon juice

1 3/4 tsp. Equal Measure or 6 pkg. sweetener

or 1/4 C. Spoonful

1 tsp. cornstarch

4 T. margarine (at room temperature)

3 1/2 tsp. Equal Measure or 12 pkg.

sweetener or 1/2 C. 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

Drain pineapple, reserving 1/4 cup juice.

Mix pineapple, pecans,1 tablespoon Equal and cornstarch in bottom of 8−inch

square or 9−inch round cake pan; spread mixture evenly in pan.

Beat margarine and Equal 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 Equal, beginning and ending with dry ingredients.

Spread batter over pineapple mixture in cake pan. Bake in preheated 350慚 oven

until browned and wooden pick inserted in center comes out clean, about

25 minutes. Invert cake immediately onto serving plate. Serve warm or at room

temperature. Yields 8 servings.

NOTE: If desired, maraschino cherry halves may be placed in bottom of cake

pan with pineapple mixture.

Nutritional information per serving: cals:156, prot:3 g, carbos:22 g, fat:7 g,

choles:27 mg, sod:257 mg

Food Exchange:1 1/2 bread,1 fat 46% calorie reduction from traditional recipe

PINEAPPLE UPSIDE−DOWN CAKE