Recipe Name Low Sugar Pineapple Upside-down Cake Submitted by Guest Recipe Description Splenda instea of sugar and uses unsweetened pineapple too. Quantity 1 Quantity Unit 8x8 pan Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 2 tablespoons Margarine, regular, stick 2 tablespoons brown sugar, packed 1 1/2 cups, crushed, sliced, or chunks pineapple, crushed or tidbits in juice (8 oz can) undrained 1 1/4 cups wheat flour, wholewheat 1 1/2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons Margarine, regular, stick, softened 1/4 cup splenda granulated 1 egg Eggs (Free Roaming Organic Brown) 1 teaspoon vanilla extract 1/2 cup milk (non-fat) Steps Sequence Step 1 melt the 2 Tablespoons of margerine in an 8x8 baking pan over low heat. mix in the Brown sugar. 2 arrange the pineapple on the sugar/margerine mixture. If using pineapple rings, you may choose to add cherries to their centers. 3 sift toether flour, baking powder and salt onto wax paper 4 In a medium bowl, beat margarine and sugar substitute until well blended. 5 add egg and vanilla and continue beating for 30 seconds. 6 add dry ingredients to bowl in portions alternating with milk. Begin and end with dry ingredients. 7 spoon batter on top of pineapple mixture and spread evenly. 8 Bake until golden brown, about 25-35 minutes at 350 degrees 9 cool 10 minutes in pan, then slide a knife around edge of pan. Place a large plate or platter over pan and invert pan. serve warm