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Diabetic Pineapple Upside-Down Cake




  1. Drain pineapple, reserving 1/4 cup juice.
  2. Mix pineapple, pecans, 1 tablespoon lemon juice, 1 3/4 teaspoons Equal for Recipes or 6 packets Equal sweetener or 1/4 cup Equal Spoonful and cornstarch in bottom of 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
  3. Beat margarine and 3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cup Equal Spoonful in medium bowl until fluffy; beat in egg.
  4. 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.
  5. Spread batter over pineapple mixture in cake pan.
  6. Bake in preheated 350 degree F oven until browned and toothpick inserted in center comes out clean, about 25 minutes.
  7. Invert cake immediately onto serving plate.
  8. Serve warm or at room temperature.

Makes 8 servings.

If desired, maraschino cherry halves may be placed in bottom of cake pan with pineapple mixture.

Nutrition information per serving: Calories: 156, Protein: 3 g, Carbohydrates: 22 g, Fat: 7 g Cholesterol: 27 mg, Sodium: 257 mg

Food Exchanges: 1-1/2 Bread, 1 Fat 46% calorie reduction from traditional recipe


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