Pineapple Upside Down Cake - Sugar Free

• 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

1. Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1.
2. 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.
3. Beat margarine and 1/2 cup sugar substitute in medium bowl until fluffy;.
4. beat in egg. Combine flour, baking powder, baking soda and spices in small.
5. bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved.
6. pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients.
7. 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.
8. Note: If desired, maraschino cherry halves may be placed in bottom of cake.
9. pan with pineapple mixture.

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

Taken from www.food.com/recipe/pineapple-upside-down-cake-sugar-free-341986 (may not work)