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Diabetic Pineapple Upside-Down Cake




Source of Recipe


Internet


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(r) for Recipes or 6 packets Equal(r) sweetener or
1/4 cup Equal(r) Spoonful(tm)
1 teaspoon cornstarch
4 tablespoons margarine, at room temperature
3-1/2 teaspoons Equal(r) for Recipes or 12 packets Equal(r) sweetener or 1/2 cup Equal(r) Spoonful(tm)
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


Recipe



Drain pineapple, reserving 1/4 cup juice.

Mix pineapple, pecans, 1 tablespoon lemon juice, 1-3/4 teaspoons Equal(r) for Recipes or 6 packets Equal(r) sweetener or 1/4 cup Equal(r) Spoonful(tm) 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(r) for Recipes or 12 packets Equal(r) sweetener or 1/2 cup Equal(r) Spoonful(tm) 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 350ºF 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.


Makes 8 servings