• 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 350ºF 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.
• Makes 8 servings.
  

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

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

Food Exchanges:
1-1/2 Bread, 1 Fat

46% calorie reduction from traditional recipe
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If you prefer to use sugar add 22 calories per serving and use the conversion chart below: