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PINEAPPLE UPSIDE-DOWN CAKE (SUGAR FREE)




Source of Recipe


lifeclinic.com


Recipe Link: http://www.lifeclinic.com/whatsnew/cookbook/recipeView.asp?MessageID=1275

List of Ingredients




1 can (14 ounces) unsweetened crushed pineapple in juice, undrained
1/4 cup pecan pieces (optional)
2 tablespoons lemon juice
1-3/4 teaspoons Equal® for Recipes
?? or 6 packets Equal® sweetener
?? or 1/4 cup Equal® Spoonful™
1 teaspoon cornstarch
4 tablespoons margarine, at room temperature
3-1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™
1 egg
1 cup cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/3 cup buttermilk


Recipe



Equal® sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.
Directions:
Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1 tablespoon lemon juice, 1-3/4 teaspoons Equal® for Recipes and cornstarch in bottom of 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
Beat margarine and 3-1/2 teaspoons Equal® for Recipes 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 cake pan. Bake in preheated 350 F 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.
Yield: Makes 8 servings.