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Pineapple upside-down cake

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Ingredients/Components

cornstarch - 1 tsp
buttermilk - 1/3 c
baking powder
baking soda - 1/2 tsp
egg - 1 item
lemon juice - 2 Tbsp
cake flour - 1 c
ground cinnamon - 1/4 tsp
ground ginger - 1/8 tsp
ground nutmeg - 1/4 tsp
pecan pieces optional - 1/4 c
unsweetened crushed pineapple in juice, undrained - 1 can
Equal Measure or 6 packets Equal sweetener or 1/4 c
margarine, at room temperature - 4 Tbsp
Equal Measure or 12 packets Equal sweetener or 1/2 c

How to make pineapple upside-down cake:

Drain pineapple, reserving 1/4 c. juice. Mix pineapple, pecans, 1 Tbsp. lemon juice, 1 3/4 tsp. Equal Measure or 6 packets Equal sweetener or 1/4 c. Equal Spoonful and cornstarch in bottom of 8" square or 9-inch round cake pan; spread mixture evenly in pan.

Beat margarine and 3 1/2 tsp. Equal Measure or 12 packets Equal sweetener or 1/2 c. Equal Spoonful 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 c. reserved pineapple juice and remaining 1 Tbsp. lemon juice, beginning and ending with dry ingredients. Spread batter over pineapple mixture in cake pan.

Bake in 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.

Yield: 8 servings.

Recipe categories: Desserts, Cakes, Pineapple.

Rating:

3.9

Average rating: 3.9, total votes: 9

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