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Categories:
pineapple pecan lemon juice Equal sugar substitute cornstarch margarine Equal sugar egg cake flour baking powder baking soda ground cinnamon ground nutmeg ground ginger buttermilk
Viewed: 35 - Published at: 4 years agoIngredients
- 14 ounces unsweetened crushed pineapple in juice, undrained
- 1/4 cup pecan pieces (optional)
- 2 tablespoons lemon juice
- 1 3/4 teaspoons Equal sugar substitute, measure (I used an alternative brand brown or 6 packets Equal sugar substitute) or 1/4 cup Equal Spoonful (I used an alternative brand brown or 6 packets Equal sugar substitute)
- 1 teaspoon cornstarch
- 4 tablespoons margarine, at room temperature
- 3 1/3 12 teaspoons Equal sugar substitute or 1/2 cup Equal Spoonful (I used an alternative brand sugar substitute as I do not like the flavor Equal gives when baked)
- 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
Method
- Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1.
- tablespoon lemon juice, 1/4 cup sugar substitute and cornstarch in bottom of a 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
- Beat margarine and 1/2 cup sugar substitute 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 pan. Bake in a preheated 350 degree 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.
