Diabetic Pineapple Upside-Down Cake

Yield: 8 servings

46% calorie reduction from traditional recipe

Ingredients

• 1 (14 ounce) can 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 ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/3 cup buttermilk

Instructions

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.

Notes

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

Nutrition

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

Exchanges: 1-1/2 Bread, 1 Fat