Pineapple Upside-Down Cake
Ingredients
- UNSWEETENED CRUSHED PINEAPPLE IN JUICE - 1 14-OZ. CAN, UNDRAINED
- LEMON JUICE - 2 1/2 TEASPOONS
- STEVITA ORGANIC SPOONABLE STEVIA - 2 TEASPOONS
OR SIMPLY-STEVIA PURE STEVIA - 1/4 TSP.
OR STEVITA ORGANIC SPOONABLE STEVIA - 4 PACKETS - CORNSTARCH - 1 1/2 TEASPOONS
- MARGARINE - 4 TEASPOONS, AT ROOM TEMPERATURE
- STEVITA ORGANIC SPOONABLE STEVIA - 2 TEASPOONS
OR SIMPLY-STEVIA PURE STEVIA - 1/4 TSP.
OR OF STEVIA - 4 PACKETS - EGG - 1
- CAKE FLOUR - 1 CUP
- BAKING SODA - 1 TEASPOON
- BAKING POWDER - 1 TEASPOON
- CINNAMON - 1/4 TEASPOON
- NUTMEG - 1/4 TEASPOON
- GINGER - 1/4 TEASPOON
- VANILLA - 1 TEASPOON
- BUTTERMILK - 1/4 CUP
Instructions
Drain pineapple, saving 1/2 cup juice. Mix pineapple, 1 teaspoon lemon juice, stevia blend, and Cornstarch. Spread mixture evenly in the bottom of an s-inch. square cake pan. Next, beat butter and Stevita Organic Spoonable Stevia in medium bowl until fluffy; beat in egg. In small bowl, combine flour, baking powder, baking soda, and spices. Combine 1/2 cup pineapple juice and remaining 1 teaspoon lemon juice; add to butter mixture alternating with buttermilk. Spread batter over pineapple mixture in cake pan. Bake in preheated 350°F oven until browned and toothpick inserted in center comes out clean (about 25 minutes). Invert cake immediately onto serving plate.
Makes 8 servings.
NUTRITIONAL INFORMATION PER SERVING:
1/3 CALORIES;
3G FATS;
2G PROTEIN;
20G CARBOHYDRATES
