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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 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.


Makes 8 servings