Pineapple Upside Down Cake - Diabetic Recipes - Recipes for Diabetic

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Recipe for Pineapple Upside Down Cake from the Diabetic section.

Pineapple Upside Down Cake

Source: Equal

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 Measure or 6 packages sweetener
     or 1/4 cup Spoonful*
1 teaspoon cornstarch
4 tablespoons margarine (at room temperature)
3 1/2 teaspoons Equal Measure or 12 packages
    sweetener or 1/2 cup 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

Drain pineapple, reserving 1/4 cup juice.

Mix pineapple, pecans,1 tablespoon Equal and cornstarch in bottom of 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.

Beat margarine and Equal 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 Equal, beginning and ending with dry ingredients. Spread batter over pineapple mixture in cake pan. Bake in preheated 350 degrees F oven until browned and wooden pick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.

Yields 8 servings.

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

Nutritional information per serving: cals: 156, prot: 3 g, carbos: 22 g, fat: 7 g, choles: 27 mg, sod: 257 mg

Food Exchange:1 1/2 bread,1 fat 46% calorie reduction from traditional recipe



We hope you enjoy your freshly made Pineapple Upside Down Cake. This recipe came from Diabetic's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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