Diabetic Pineapple Upside-Down Cake

Source: Webcipes

1 (14 ounce) can unsweetened crushed pineapple in
    juice, undrained
1/4 cup pecan pieces (optional)
2 tablespoons lemon juice
1 3/4 teaspoons Equal for Recipes or 6 packets Equal sweetener or
     1/4 cup Equal Spoonful
1 teaspoon cornstarch
4 tablespoon margarine, at room temperature
3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener
    or 1/2 cup Equal Spoonful
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

Drain pineapple, reserving 1/4 cup juice.

Mix pineapple, pecans, 1 tablespoon lemon juice, 1 3/4 teaspoons Equal for Recipes or 6 packets Equal sweetener or 1/4 cup Equal Spoonful and cornstarch in bottom of 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.

Beat margarine and 3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cup Equal Spoonful in medium bowl until fluffy; beat in egg.

Combine flour, baking powder, baking soda and spices in small bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients.

Spread batter over pineapple mixture in cake pan. Bake in preheated 350 degrees F 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.

NOTE: If desired, maraschino cherry halves may be placed in bottom of cake pan with pineapple mixture.

Makes 8 servings.

Nutrition information per serving: Calories: 156, Protein: 3 g, Carbohydrates: 22 g, Fat: 7 g Cholesterol: 27 mg, Sodium: 257 mg