Ingredients

1/2 C. reduced-calorie margarine
Sugar substitute to equal 2 1/2 C. sugar, divided
2 eggs
1 1/2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. milk
4 slices unsweetened pineapple; canned drained
Vegetable cooking spray
1/2 C. unsweetened pineapple juice

Cooking Instructions

Cream margarine and 2 Tbls. 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 half inch pieces and gently fold into batter. Spoon batter into a 6-C. Bundt pan or heavy ring mold coated with cooking spray. Bake at 350 degrees for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Combine pineapple juice and remaining 1 Tbls. 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.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)