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
• 4Tbs. 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

Directions:

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.

Number of Servings: 8

Notes from the Cook: If desired add cherries to bottom of pan with pineapple mix.