Tasty pineapple cake

12 sweet ones

Ingredients

Quantity Ingredient
½ cup Reduced-calorie margarine;
Sugar substitute to equal 2 1/2 cups sugar, divided
2 Eggs
1½ cup All-purpose flour;
1 teaspoon Baking powder;
½ teaspoon Baking soda;
½ teaspoon Salt;
½ cup Milk;
4 slices Unsweetened Pineapple; canned drained
Vegetable cooking spray.
½ cup Unsweetened pineapple juice;

Directions

Cream margarine and 2 tablespoons sugars substitute until light and fluffy. Add eggs, one at time, beating well at medium speed of an electric mixer. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Cut pineapple into ½" pieces and gently fold into batter. Spoon batter into a 6-cup Bundt pan or heavy ring mold coated with cookin spray. Bake at 350 degrees 45 to 50 minutes or until wooden pick inserted in center comes out clean. Combine pineapple juice and remaining 1 tablespoon sugar substitute, stirring until sugar substitute dissolves. Remove cake from oven and immediately pour juice cake from pan and cool completely on a wire rack.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE; CAL: 129; CHO: 46mg; CAR: 17gm; PRO: 3gm; FAT: 5gm; SOD: 341; Source: All New Cookbook for Diabetics and Their Families Brought to you and yours via Nancy O'Brion and her Meal-Master

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