---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Tasty Pineapple Cake
  Categories: Diabetic, Fruits, Desserts, Cakes
       Yield: 12 sweet ones
  
    0.50 c  Reduced-calorie margarine;
            Sugar substitute to equal
            -2 1/2 cups sugar, divided
    2.00    Eggs
    1.50 c  All-purpose flour;
    1.00 ts Baking powder;
    0.50 ts Baking soda;
    0.50 ts Salt;
    0.50 c  Milk;
    4.00 sl Unsweetened Pineapple;
            -canned drained
            Vegetable cooking spray.
    0.50 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.
   
   Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT
   EXCHANGE; CAL: 129; CHO: 46mg; CAR: 17gm; PRO: 3gm;
   FAT: 5gm; SOD: 341;
   
   Source: All New Cookbook for Diabetics and Their
   Families Brought to you and yours via Nancy O'Brion

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