Pineapple Upside Down Cake (sugar free)
A sugar free version of a popular cake that has pineapple baked on the bottom
of the pan. Ingredients:
. 14 oz. Crushed pineapple
. 1/4c. pecans
. 2 Tbs. lemon juice
. 1 3/4 teas. Equal
. 1 teas. cornstarch
. 4 Tbs. butter room temp.
. 3 1/2 teas. Equal
. 1 egg
. 1 c. cake flour
. 1 1/2 teas. baking powder
. 1/2 teas. baking soda
. 1/4 teas. cinnamon
. 1/4 teas. ground nutmeg
. 1/8 teas. ground ginger
. 1/3 c. buttermilk
Drain pineapple reserving 1/4 c juice. Mix pineapple, pecans, 1 Tbs. lemon
juice, 1 3/4 teas. equal, and cornstarch in bottom of 8 in square pan spread
evenly. Beat butter and 3 1/2 teas. equal until fluffy beat in egg. Combine
flour, baking powder, baking soda, and spices; add to butter mix. Add butter
milk and pineapple juice and lemon juice. Spread over pineapple mix. Bake at
350 for 25 min. invert immediately.
Notes:
If desired add cherries to bottom of pan with pineapple mix.
Number of servings: 8
GOD Bless, Marla
[Non-text portions of this message have been removed]
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