1/2 c Reduced-calorie margarine;
Sugar substitute to equal
-2 1/2 cups sugar, divided
2 Eggs
1 1/2 c All-purpose flour;
1 ts Baking powder;
1/2 ts Baking soda;
1/2 ts Salt;
1/2 c Milk;
4 sl Unsweetened Pineapple;
-canned drained
Vegetable cooking spray.
1/2 c Unsweetened pineapple juice;
Cream margarine and 2 tablespoons sugars substitute
until light and fluffy. Add eggs, one at time,
beating well at medium speed of an electric mixer.
Combine flour, baking powder, soda and salt. Add to
creamed mixture alternately with milk, beginning and
ending with flour mixture. Beat at low speed after
each addition. Cut pineapple into 1/2" pieces and
gently fold into batter. Spoon batter into a 6-cup
Bundt pan or heavy ring mold coated with cookin spray.
Bake at 350 degrees 45 to 50 minutes or until wooden
pick inserted in center comes out clean. Combine
pineapple juice and remaining 1 tablespoon sugar
substitute, stirring until sugar substitute dissolves.
Remove cake from oven and immediately pour juice cake
from pan and cool completely on a wire rack.
