Pineapple Upside-Down Cake

• 1 can (14 oz.) unsweetened crushed pineapple in juice, undrained
• 1/4 c. pecan pieces (optional)
• 2 Tbsp. lemon juice
• 1 3/4 tsp. Equal Measure or 6 packets Equal sweetener or 1/4 c. Equal Spoonful
• 1 tsp. cornstarch
• 4 Tbsp. margarine, at room temperature
• 3 1/2 tsp. Equal Measure or 12 packets Equal sweetener or 1/2 c. Equal Spoonful
• 1 egg
• 1 c. cake flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground ginger
• 1/3 c. buttermilk

1. Drain pineapple, reserving 1/4 c. juice.
2. 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.

pineapple, pecan, lemon juice, equal, cornstarch, margarine, equal, egg, cake flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=60900 (may not work)